荞麦面条加工工艺探究..docVIP

山西农业大学本科毕业论文（设计） 付亚丽：荞麦面条加工工艺探究 PAGE 14 PAGE 13 荞麦面条加工工艺探究 摘要：开发荞麦食品具有广阔前景。以小麦粉、荞麦面为原料制作面条，研究了不同比例荞麦粉和水分、黄原胶、盐含量对荞麦面条加工特性的影响，并采用正交试验优化了荞麦面条的加工工艺。试验结果表明，随着荞麦粉添加比例的增加，面条的熟断条率增大，面条的品质随之变差。但是，水分、黄原胶和盐可以改善面条的品质。当小麦粉与荞麦粉的比例为7.5：2.5时，按混合粉质量分别添加38%水、0.5%黄原胶和3%盐，此时的熟断条率为2.5%. 关键词：荞麦；面条；熟断条率；正交极差分析 Study on Buckwheat noodles processing Abstract: Development of food has broad prospects of buckwheat. Take the wheat flour, the buckwheat surface as raw material manufacture noodles, have studied the different proportion buckwheat wheat flour and the moisture content, xanthan gum, the salt content to the buckwheat noodles processing characteristic influence, and used the orthogonal test to optimize the buckwheat noodles processing craft. The test result indicated that along with buckwheat wheat flour increase proportions increase, the noodles breaks the strip rate to increase, noodles quality along with it variation. But, the moisture content, xanthan gum and the salt may improve the noodles the quality. When the wheat flour and the buckwheat wheat flours proportion is 7.5:2.5, respectively increases 38% water, 0.5% xanthan gum and 3% salts according to the mix powder quality, this time ripe breaks the strip rate is 2.5%. Keywords : buckwheat; noodles ; Breaks the strip rate ripe; The orthogonal test and range analysis TOC \o 1-3 \f \h \z \u HYPERLINK \l _Toc199240364 1 前言 3 HYPERLINK \l _Toc199240365 1．1 面条发展史 3 HYPERLINK \l _Toc199240366 1．2 荞麦简介 3 HYPERLINK \l _Toc199240367 1．3 荞麦含有的营养物质 3 HYPERLINK \l _Toc199240368 1．4 试验概述 4 HYPERLINK \l _Toc199240369 2 材料与方法 4 HYPERLINK \l _Toc199240370 2．1 材料 4 HYPERLINK \l _Toc199240371 2．1．1 主要材料 4 HYPERLINK \l _Toc199240372 2．1．2 仪器与设备 4 HYPERLINK \l _Toc199240373 2．2 试验方法 4 HYPERLINK \l _Toc199240374 2．2．1 荞麦面条制作工艺流程操作要点 4 HYPERLINK \l _Toc199240375 2．2．2 荞麦面条感官评价标准 5 HYPERLINK \l _Toc199240376 2．2．3 单因素试验 6 HYPERLINK \l _Toc199240377 2．2．4 正交试验 6 HYPERLINK \l _Toc199240378 2．2．5 验证试验 6 HYPERLI