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投稿时间：2022-12-05
投稿时间：2022-12-05
中文摘要: 将不同比例的猴头菇粉与小麦粉混合，以水分含量、吸水率、损失率、透光率、感官评分和质构特性为评价指标，研究各因素对半干面品质的影响。以透光率为响应值，经响应面优化设计，得出猴头菇半干面配方最优配比。结果表明：猴头菇粉添加量8% 、水添加量36% 、蛋清添加量6% 、食盐添加量2% ，在此配方下所得猴头菇粉半干面感官评分91.8分，吸水率为140.5% ，损失率为2.93% ，含水量为25.32% ，透光率为89.74% 。经测定猴头菇半干面中多糖含量为62.43% ，有效提高了猴头菇半干面的营养价值。
Abstract:The effects of moisture content，water absorption，loss rate，light transmittance，sensory score and texture characteristics on the quality of semi-dry noodles were studied by mixing different proportions of Hericium erinaceus powder with wheat flour.The optimal ratio of H.erinaceus semi-dry noodles was obtained by response surface optimization design with light transmittance as the response value.The results showed that the optimal ratio of H.erinaceus semi-dry noodles was as follows：8% H.erinaceus powder，36% water，egg white 6% and table salt 2% .The sensory score of H.erinaceus semi-dry noodles was 91.8，the water absorption rate was 140.5% ，the loss rate was 2.93% ，the moisture content was 25.32% and the light transmittance was 89.74% .It was found that the content of H.erinaceus polysaccharides in the semi-dry noodles was about 62.43% .This formula effectively increased the content of polysaccharides in the H.erinaceus semi-dry noodles and improved the nutritional value.
文章编号：202311024 中图分类号： 文献标志码：
基金项目:信阳农林学院青年教师科研基金（QN2021029）
| Author Name | Affiliation |
| CAO Meng，LIU Cheng-gang，ZHOU Zhou，ZHAGN Cai-yun，ZHANG Yuan-yuan* | School of Food Science，Xinyang Agriculture and Forestry University，Xinyang 464000，Henan，China |
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