金针菇在面条中的应用研究(3).docxVIP

金针菇在挂面中的应用研究 摘要 金针菇又名朴菇、冬菇。是一种常见的食药用菌。金针菇不仅含有多种有益于人体的氨基酸，还含有矿物质、多糖和维生素等营养成分。但与此同时，金针菇又不容易咀嚼和消化功能。本文利用金针菇和小麦粉制作金针菇挂面，通过改变原料和添加剂的比例，以及不同的工艺来制作金针菇挂面。以金针菇挂面的质构特性、蒸煮特性、感官评价以及营养成分为参数，评价各个因素对金针菇挂面产生的影响。进行总结。通过优序图法，综合评价金针菇挂面不同配方的优劣及金针菇挂面的特性。其实验结果主要如下： 1、白色金针菇更适合制作金针菇挂面。白金针菇最佳干燥温度在70摄氏度以下。在70°C，热白金针菇的反应程度相对较低，最接近自然色的干金针菇。随着金针菇浆的逐渐添加，质地特性、烹饪特性有明显的变化。金针菇浆的最大拉伸力、最大剪切力和咀嚼度的不良影响；弯曲的故障率，熟断条率、蒸煮损失，造成了不良的影响 2、金针菇干磷随金针菇挂面质构特性的大豆卵磷脂复合物，从而提高金针菇挂面品质。。 3、通过改变一些压面的厚度和表面压力，可以有效地提高金针菇挂面的烹饪性能。 4、金针菇面基于皮尔森相关分析三定性结构特征不存在显著相关性，而咀嚼的韧性和高度相关，咀嚼性和韧性高度相关，咀嚼性和粘性之前为中度相关，最大拉伸力和适口性中度相关性。蒸煮损失率与酸度及感官评价无相关性。 5、金针菇挂念最佳配方为：9.17%挂面金针菇浆，4%羧甲基纤维素钠、复合磷酸盐0.2%、1.5%大豆卵磷脂。12倍的表面压力的最佳参数，1mm厚度，10min，固化20min固化复合薄膜面团。营养成分和质地和烹调性能比普通挂面和市售金针菇挂面。 关键词：金针菇；加工工艺；挂面；优序图法 Abstract Mushroom (Shanxi room), also known as mushrooms, edible and medicinal fungi is a kind of common. Letinous edodes contains a variety of amino acids, not only beneficial to human body, also contain minerals, polysaccharides and vitamins and other nutrients. But at the same time, mushrooms, not easy to chew and digest function. The mushroom production Hanging noodles. By changing the proportion of raw materials and additives, and different technologies, the Noodles with Mushroom Noodles. Mushroom noodle texture properties, characteristics, sensory evaluation and nutritional parameters, mushroom noodles evaluation factors. The sequence diagram of different formulations of Flammulina Hanging noodles quality comprehensive evaluation. The main results are as follows: 1, more suitable for white mushroom production Hanging noodles. White mushroom best drying temperature of 70 degrees celsius. 70 ~ C of the mushroom reaction degree of heat is relatively low, the most close to the natural color of dried mushrooms. With the gradual increase of mushroom pulp, the texture and cooking properties changed. The maximum tension in the pulp of Flammulina velutipes, maximum shear stress and bad effect of chewing; bending failure rate, article cooked broken rate, coo