浙江农业科学 ›› 2024, Vol. 65 ›› Issue (2): 405-408.DOI: 10.16178/j.issn.0528-9017.20230893
• 食品技术 • 上一篇 下一篇
蔡松连(), 吴善芬
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作者简介:
Songlian CAI(), Shanfen WU
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摘要：
在现代健康饮食文化的背景下,马铃薯、燕麦及全谷物营养挂面备受关注。本研究旨在优化其配方,提高产品的营养价值和口感品质。通过系统实验设计,考察不同成分比例和工艺参数对挂面品质的影响。实验结果表明,优化后的配方在营养和口感方面均取得显著改进。进一步评估显示,优化后的挂面在蛋白质、纤维、维生素等含量方面显著提升,且具有促进健康的作用。同时,感官评价证实了口感、颜色和香味的明显提升,未来可深入探究更广泛的营养评估和实际生产应用。
关键词: 马铃薯燕麦挂面, 全谷物营养, 配方优化, 营养价值, 口感品质
Abstract:
In the context of modern healthy dietary culture, potato, oats, and whole grain nutritious noodles have attracted much attention. This study aims to optimize its formula and improve the nutritional value and taste quality of the product. Through systematic experimental design, this study has investigated the effects of different component ratios and process parameters on the quality of dried noodles. The experimental results showed that the optimized formula had achieved significant improvements in nutrition and taste. Further evaluation showed that the optimized dried noodles had significantly improved protein, fiber, vitamins, and other contents, and had a health promoting effect. At the same time, sensory evaluation had confirmed a significant improvement in taste, color, and aroma, which can be further explored for a wider range of nutritional assessments and practical production applications in the future.
Key words: potato oat noodles, whole grain nutrition, formula optimization, nutritional value, taste quality
中图分类号:
TS201.4
蔡松连, 吴善芬. 马铃薯燕麦全谷物营养挂面配方优化[J]. 浙江农业科学, 2024, 65(2): 405-408.
Songlian CAI, Shanfen WU. Formula optimization of potato oat whole grain nutritional noodles[J]. Journal of Zhejiang Agricultural Sciences, 2024, 65(2): 405-408.
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链接本文: http://www.zjnykx.cn/CN/10.16178/j.issn.0528-9017.20230893
http://www.zjnykx.cn/CN/Y2024/V65/I2/405
表1 不同配方下的马铃薯燕麦全谷物营养挂面实验结果
Table 1 Results of potato oat whole grain nutritional noodles with different formulas
表2 不同成分对挂面品质的影响
Table 2 Effects of different components on the quality of noodles
表3 配方优化方案
Table 3 Formula optimization
表4 马铃薯燕麦全谷物营养挂面最佳配方极差分析
Table 4 Range analysis of the best formula for potato oat whole grain nutritional noodles
), 吴善芬
), Shanfen WU
