发酵空心挂面的配方优化

机械制作的发酵空心挂面是近年来市场出现的营养风味型挂面新产品，但目前关于配方对机械制作发酵空心挂面品质的影响尚不明确。本文利用直接发酵法制作发酵空心挂面，通过单因素实验考察了酵母、食盐和水在面粉中不同的添加量对发酵空心挂面蒸煮特性、质构特性和感官品质的影响，在此基础上利用响应面Box-Behnken试验对发酵空心挂面的配方进行了优化。结果表明:发酵空心挂面的最佳配方为:以面粉质量计，酵母添加量0.83%、食盐添加量0.64%、水添加量33.67%，该优化条件下制得的发酵空心挂面综合评定值为0.909，与模型预测值综合评价值0.932基本一致，表明其风味较好、口感爽滑、蒸煮和质地品质俱佳；食盐添加量和加水量对发酵空心挂面的咀嚼性有极显著性影响（P<0.01），酵母添加量和加水量对感官总分有显著性影响（P<0.05），食盐添加量对蒸煮损失有极显著影响（P<0.01）。本研究可为机械制作的发酵空心挂面的生产提供理论和技术指导。

Formula Optimization of Fermented Hollow Noodles

Machine-made fermented hollow noodles are a new nutritious flavored noodle product that appeared in the market in recent years, however, the influence of the formula on the quality of machine-made fermented hollow noodles is still unclear. In this paper, the direct fermentation method was used to make fermented hollow noodles. The effects of different addition amounts of yeast, salt, and water in flour on the cooking characteristics, texture characteristics, and sensory quality of fermented hollow noodles were investigated by a single factor experiments. On this basis, the formula of fermentation hollow noodle was optimized by response surface Box-Behnken experiment. The results showed that the best formula for fermented hollow noodles was: Based on the quality of flour, the amount of yeast added was 0.83%, the amount of salt added was 0.64%, and the amount of water was 33.67%. The evaluating value of the fermented hollow noodles under the optimized conditions was 0.909, which was consistent with the evaluating value of 0.932 predicted by the model, indicating that its flavor was good, the taste was smooth, cooking and texture characteristics were excellent. The addition of salt and water had extremely significant effects on the chewiness of the fermented hollow noodles (P<0.01), the addition of yeast and water had a significant effect on the total sensory score (P<0.05), and the addition of salt had a very significant effect on the cooking loss (P<0.01). This research could provide theoretical and technical guidance for the production of machine-made fermented hollow noodles.