【摘要】 通过感官评价、质构分析、正交试验等方法对茯苓百合冷冻面条的研制进行了探讨,明确了茯苓与百合粉之比、和面时间、加水量、水煮时间对茯苓百合冷冻面条品质的影响.结果表明,产品最佳配方工艺参数为面粉100g,茯苓粉15g,百合粉20g,加水量67.5g,和面时间12min,水煮时间90s,-18℃冷冻24h.更多还原

【Abstract】 The development of poria cocos and lily frozen noodles was studied by sensory evaluation,texture analysis and orthogonal test.The effects of the ratio of poria cocos to lily powder,dough mixing time,water addition and boiling time on the quality of poria cocos and lily frozen noodles were clarified.The results showed that the optimum formulation parameters were:flour 100 g,poria cocos powder 15 g,lily powder 20 g,water addition 67.5g,dough mixing time 12 min,boiling time 90 s,freezing at-18℃for 24 h.更多还原