CAJ | 학술논문

以高粱—小麦混合粉为原料制作冷鲜面条，研究了不同添加量的高粱粉和增稠剂（魔芋胶、海藻酸钠和 CMC）对高粱面条加工特性的影响，并采用正交试验优化了高粱面条的加工工艺。结果表明，随着高粱粉添加量的增加，面条的熟断条率逐渐增大，烹调损失也逐渐增加，面条的品质随之变差；三种增稠剂的使用均可改善面条的蒸煮品质，其中海藻酸钠的效果最好；当高粱粉的添加量为10％时，按混合粉质量分别添加0．4％海藻酸钠、3％食盐和37％水，经传统加工工艺，可制得品质较好的冷鲜面条。
이고량—소맥혼합분위원료제작랭선면조，연구료불동첨가량적고량분화증주제（마우효、해조산납화 CMC）대고량면조가공특성적영향，병채용정교시험우화료고량면조적가공공예。결과표명，수착고량분첨가량적증가，면조적숙단조솔축점증대，팽조손실야축점증가，면조적품질수지변차；삼충증주제적사용균가개선면조적증자품질，기중해조산납적효과최호；당고량분적첨가량위10％시，안혼합분질량분별첨가0．4％해조산납、3％식염화37％수，경전통가공공예，가제득품질교호적랭선면조。
The fresh wet noodle was made of sorghum -wheat blended flour.The effect of different flour blending ratios and the amount of thickening agents,including konjak gum,sodium alginate and CMC, on the quality of the noodle was investigated.The processing technological conditions of sorghum noodle were optimized by orthogonal experiments.The results showed that with the amount of sorghum flour in-creased in the blend,the rate of broken noodle and cooking loss increased,therefore,the noodle quality declined.The addition of any of the three thickening agents mentioned above could improve the noodle cooking quality to some extent,and sodium alginate showed the highest effect.When the addition quanti-ty of sorghum flour was 10%,the blended flour was added with 0.4% sodium alginate,3% salt and 37% water,the fresh wet noodle with good quality could be obtained by a series of traditional processing technology.