特色肾豆杂粮面条加工工艺研究

为进一步挖掘黔江肾豆的营养及经济价值，以高筋面粉和肾豆全粉为原料，制备一种营养美味、无添加剂的杂粮面条。本文通过单因素试验研究肾豆全粉添加量、水量、水温、食盐添加量、熟化时间对杂粮面条烹煮特性及感官的影响，筛选出肾豆全粉添加量、食盐添加量及水温为主要影响因素，以感官总评分为响应值，采用Box-Behnken Design响应面分析法优化肾豆面条制作工艺。研究结果表明，肾豆面条最佳配方为肾豆全粉添加量10%、食盐添加量2.4%、水温40.0 ℃，制得的肾豆面条烹煮、质构特性倶佳，色泽均匀、口感爽滑，且符合行业标准。

Study on Processing Technology of Special Kidney Bean Noodles

In order to further explore the nutritional and economic value of Qianjiang kidney beans, a kind of nutritious, delicious and additive-free coarse cereal noodles is prepared by using high-gluten flour and whole kidney beans as raw materials. Through a single factor experiment to study the effects of total kidney bean powder addition, water volume, water temperature, salt addition, and maturation time on the cooking characteristics and sensory of coarse cereal noodles. Three factors including kidney bean powder addition, salt addition and water temperature were screened out. A response surface experiment was conducted, and the sensory score was used as the response value, and the production process of kidney bean noodles was optimized by Box-Behnken Design response surface analysis. The research results show that the best formula for kidney bean noodles is 10% of kidney bean powder, 2.4% of table salt, and 40.0°C water temperature. The prepared kidney bean noodles have excellent cooking and texture characteristics, uniform color, smooth taste, which meet the industry standard.