添加银杏叶粉对挂面品质的影响.pdfVIP

技砸开发 添加银杏叶粉对挂面品质的影响 杨小虎，王佳宏，曹福亮： (南京林业大学森林资源与环境学院，南京210037) 摘 要：研究了用新鲜银杏叶制备银杏叶粉的简易方法，及银杏叶粉的添加量、粒度、食盐的添加量对挂面理化品 质和感官品质的影响。结果表明：新鲜银杏绿叶经清洗、晾干表面水分后，在40℃以下风干，经粉碎能制得品质良 好的银杏叶粉；银杏叶粉的添加量控制在5％～7％制得的挂面品质较好，银杏叶粉的粒度≤120目能显著改善挂面 的感官品质，添加l％一2％的食盐对挂面品质无显著影响。银杏叶粉粒度120目，银杏叶粉添加量6％，食盐添加 量l％．按此优选配比制作出的银杏叶保健挂面，其理化品质均达到“SB／T10068—92中华人民共和国行业标准挂 面”标准，感官品质良好。 关键词：银杏叶粉；挂面；理化品质；感官品质 Effectsondriednoodle bilobaleave qualityaddingGingko powder／／YANGXiao—hu，WANGJia—hong，CAO Fu-liang effectsofadditive sizeof bilobaleave andsaltadditiononthe Abstract：The volumes，theparticle Gingko powder physical andchemicaland ofnoodleswerestudiedinthis resultindicatedthatafter qualitysensoryquality paper．The cleaning，air· then嘶edat fresh be into thesurfaceofwater，and 40℃below，theand leavescould arying greenginkgo groundpowder with healthnoodleshada whenthe wasaddedwith5％to7％．andtheir goodquality．The higherquality powder sensory couldbea when sizewassmallerthan120mesh．Howevertheadditionof significant quality improvementthe舀ngkopowder saltinl％to2％hadno influencesonthenoodle resultsshowedthatthe significantly quality．Theorthogonalexperimental formulaforthe noodlesWas6％of withasizelessthan120meshand1％of optimal heathy sinskopowder salt．Inthis noodles to havea meetthestandardofSB／T10068—92whichisaboutfinedriednoodlesinthe condition。the goodquality