CAJ | 학술논문

用新鲜紫淮山通过真空干燥制得紫淮山粉。以紫淮山粉、紫薯粉、面粉为主要原料，研制成新型营养保健面条。采用单因素和正交试验相结合的方法测定面条的断条率、烹煮损失率和感官评价值，确定紫淮山紫薯面条的最佳加工工艺配方。结果表明：紫淮山紫薯面条的最佳配方为高筋面粉量100 g，食盐1.5 g，添加紫淮山粉10%，紫薯粉5%，卡拉胶0.50%。在此工艺条件下，面条断条率为0、烹煮损失率为8.25%，产品感官性状良好、营养价值高、保健作用强，具有广阔的市场前景。
용신선자회산통과진공간조제득자회산분。이자회산분、자서분、면분위주요원료，연제성신형영양보건면조。채용단인소화정교시험상결합적방법측정면조적단조솔、팽자손실솔화감관평개치，학정자회산자서면조적최가가공공예배방。결과표명：자회산자서면조적최가배방위고근면분량100 g，식염1.5 g，첨가자회산분10%，자서분5%，잡랍효0.50%。재차공예조건하，면조단조솔위0、팽자손실솔위8.25%，산품감관성상량호、영양개치고、보건작용강，구유엄활적시장전경。
Powder was made by vacuum drying fresh purple yam.With purple yam powder,purple sweet potato powder and flour as the main raw material a new nutritional and heathy noodles was made.Through the combination of single-factor test and orthogonal test was used to determine noodle break rate,loss rate,and sensory evaluation value,the best formula of noodles was concluded.The results showed that the optimum compound for purple chinese yam and purple sweet potato noodle is flour amout 100 g,salt 1.5 g,purple yam powder 10%, purple sweet potato powder 5%, earrageenin 0.5%.Under the obove congditiongs, the noole break rate is 0 and the noodle loss rate is 8.25%,the product has good sensory properties,high nutrional value ,strong health fountion,it would have a broad market prospect.