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Position: Home > Articles > Study on processing optimization and texture properties of cold fresh noodle with west celery Science and Technology of Food Industry 2016,37 (5) 217-221

西芹生鲜面工艺优化及其质构特性的研究

作  者：
周明;黎冬明;沈勇根;郑国栋
单  位：
江西农业大学食品科学与工程学院江西省发改委农产品加工与安全控制工程实验室
关键词：
西芹;生鲜面;最佳工艺;质构特性
摘  要：
为了丰富生鲜面的种类及提高其营养价值,以西芹浆和面粉为主要原料,主要考察西芹浆量、鸡蛋液量、食用碱量和熟化时间对西芹生鲜面感官品质的影响,在单因素实验的基础上采用L_9(3~4)正交实验进行面条加工工艺的优化,并进一步研究了面条感官评分与质构指标之间的相关性。结果表明:西芹生鲜面的最佳工艺是以面粉100 g,食盐量2%为基准,西芹浆量为32%,鸡蛋液量为6%,食用碱量为0.26%,熟化时间为10 min。西芹生鲜面的感官评分与质构特性的线性回归方程为y(感官评分值)=-18.083-0.012X_1(硬度)+28.320X_2(弹性)+0.028X_3(咀嚼性)+0.283X_4(粘聚性)+0.155 X_5(拉伸阻力)。采用最佳工艺制作出来的面条口感较好,具有西芹特有的风味,同时面条感官评分与质构指标具有良好的相关性,表明质构测定可以被用来评定西芹生鲜面品质的好坏。
译  名：
Study on processing optimization and texture properties of cold fresh noodle with west celery
作  者：
ZHOU Ming;LI Dong- ming;SHEN Yong-gen;ZHENG Guo-dong;College of Food and Engineering,Jiangxi Agricultural University,University,Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission;
关键词：
west celery;;cold fresh noodles;;best manufacture processing;;texture properties
摘  要：
To enrich species of cold fresh noodles and improve its nutritional quality,the effects of west celery pulp,egg liquid,edible alkali and aging time on the sensory quality of noodles were studied with celery pulp and wheat flour as the main ingredients.On the basis of the single factor experiment,the L_9( 3~4) orthogonal test was performed for optimizing the manufacture processing of noodles and correlation between sensory evaluation and textural properties of noodles was further investigated. The results showed the optimum conditions for cold fresh noodles with celery were as follows: wheat flour 100 g and salt 2% as a reference,celery pulp 32%,egg liquid 6%,edible alkali 0.26%,and aging time 10 min.The linear regression model between textural properties and sensory evaluation score was: y( sensory evaluation score) =- 18.083- 0.012X_1( hardness) + 28.320X_2( springiness) + 0.028X_3( chewiness) + 0.283X_4( gumminess) + 0.155X_5( tensile resistance).Noodles produced under optimum conditions had good taste with unique flavor of west celery. At the same time,there was a closely correlative relationship between sensory evaluation and textural properties,which indicated that texture determination could be used to evaluate quality of cold fresh noodles with west celery.

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