农产品加工·学刊（中）
農產品加工·學刊（中）
농산품가공·학간（중）
AEM RODUCTS ROCESSING
2014年
10期
4-8
,共5页
周睿%曹龙奎%张桂芳%魏春红%包鸿慧%侯福仁
週睿%曹龍奎%張桂芳%魏春紅%包鴻慧%侯福仁
주예%조룡규%장계방%위춘홍%포홍혜%후복인
芸豆%营养粉条%品质特性
蕓豆%營養粉條%品質特性
예두%영양분조%품질특성
kidney bean%nutrition vermicelli%quality characteristic
通过单因素及正交试验，研制一种新型芸豆营养粉条。考察预糊化芸豆全粉添加量、复合磷酸盐用量及瓜尔豆胶的用量3因素对芸豆营养粉条品质特性的影响。结果表明，芸豆营养粉条优化制备工艺参数为预糊化芸豆全粉添加量30％，复合磷酸盐用量0.5％，瓜尔豆胶用量0.8％时，芸豆粉条产品熟断条率仅为4.8%±0.2%，糊汤透光率高达84.8%±0.3%，综合品质评分高达95.6分。芸豆营养粉条色泽光亮，煮后有弹性和延展性，口感爽滑适口，具有特有的豆香味。
通過單因素及正交試驗，研製一種新型蕓豆營養粉條。攷察預糊化蕓豆全粉添加量、複閤燐痠鹽用量及瓜爾豆膠的用量3因素對蕓豆營養粉條品質特性的影響。結果錶明，蕓豆營養粉條優化製備工藝參數為預糊化蕓豆全粉添加量30％，複閤燐痠鹽用量0.5％，瓜爾豆膠用量0.8％時，蕓豆粉條產品熟斷條率僅為4.8%±0.2%，糊湯透光率高達84.8%±0.3%，綜閤品質評分高達95.6分。蕓豆營養粉條色澤光亮，煮後有彈性和延展性，口感爽滑適口，具有特有的豆香味。
통과단인소급정교시험，연제일충신형예두영양분조。고찰예호화예두전분첨가량、복합린산염용량급과이두효적용량3인소대예두영양분조품질특성적영향。결과표명，예두영양분조우화제비공예삼수위예호화예두전분첨가량30％，복합린산염용량0.5％，과이두효용량0.8％시，예두분조산품숙단조솔부위4.8%±0.2%，호탕투광솔고체84.8%±0.3%，종합품질평분고체95.6분。예두영양분조색택광량，자후유탄성화연전성，구감상활괄구，구유특유적두향미。
The kidney bean nutrition vermicelli is prepared by single factor and orthogonal test. The effect of the additive amount of pregelatinization kidney bean powder, composite phosphate and guar gum on quality characteristic of kidney bean nutrition vermicelli is studied. The results show that the optimum additive amount of pregelatinization kidney bean powder is 30%, the additive amount of composite phosphate is 0.5% and the amount of guar gum is 0.8%, the cooked broken rate of kidney bean nutrition vermicelli is 4.8%±0.2%, the paste soup light transmittance is 84.8%±0.3% and comprehensive quality score of 95.6. The colour and lustre of kidney bean nutrition vermicelli is light, boiled elasticity, smooth taste, has the characteristic of the bean fragrance.
