郑 璞，母应春^*，苏 伟，杨娟娟，王涵钰，赵 驰

（贵州大学酿酒与食品工程学院，贵州贵阳 550025）

摘要：古往今来面条始终是中国人餐桌上的主食，随着人们对营养健康的关注和重视，单一的面条难以满足人们健康的需求。本文将红苕叶和红稗与适量面粉混合并添加适量鸡蛋清制成红苕叶红稗面条。选择红苕叶、红稗粉、食盐添加量和瓜尔豆胶添加量进行单因素和正交试验，从面条的色泽、表观状态、适口性、韧性、黏性及食味等6个方面进行感官评分。分析各个因素对面条品质的影响，并测定面条的断条率、损失率等。结果表明红苕叶红稗面条最佳工艺：以高筋面粉质量为基准，红稗粉、食盐、红苕叶和瓜尔豆胶的添加量分别为20%、2%、15%和0.4%。该研究为营养健康面条的开发提供了技术支撑。

关键词：面条；正交试验；红苕叶；红稗；工艺优化；品质分析

中图分类号：TS213.24    文献标识码：A    文章编号：1674-506X（2021）01-0061-0006

Optimization of Preparation and Quality Analysis of Sweet Potato Leaves Bacca Sedge Noodle

ZHENG Pu, MU Ying-chun^*, SU Wei, YANG Juan-juan, WANG Han-yu, ZHAO Chi

（School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China）

Abstract：Since ancient times, noodles have always been the staple food on the table of Chinese people. With people's attention to nutrition and health, it is difficult for a single noodle to meet people's health needs. In this paper, sweet potato leaves and bacca sedge are mixed with proper amount of flour and added with proper amount of egg white to make sweet potato leaves bacca sedge noodles. Single factor and orthogonal experiments were carried out on the addition amount of sweet potato leaves, bacca sedge powder, salt and guar gum. The sensory evaluation was carried out from six aspects, namely, color, apparent state, palatability, toughness, viscosity and taste of the noodles. The influence of various factors on noodle quality was analyzed, and the rate of noodle breaking and loss was measured. The results showed that the best preparation process of sweet potato leaves bacca sedge noodles: Based on the quality of high-gluten flour, the added quantities of bacca sedge powder, salt, sweet potato leaves and guar bean gum were 20%, 2%, 15% and 0.4%, respectively. This research provides technical support for the development of nutritious and healthy noodles products.

Keywords：noodles; orthogonal test; sweet potato leaves; bacca sedge; process optimization; quality analysis

doi：10.3969/j.issn.1674-506X.2021.01-010 

收稿日期：2020-07-27

基金项目：贵州石斛产业发展研究中心科研课题任务书（石斛产品开发与应用［2019］004号）；贵州省科技计划项目（黔科合平台人才［2019］5203号）；贵州省发酵工程与白酒酿造人才基地（黔人颁发［2018］3号）

作者简介：郑璞（1995-），女，硕士。研究方向：食品加工与安全。

*通信作者

引文格式：郑璞,母应春,苏伟,等.红苕叶红稗面条工艺优化及品质分析[J].食品与发酵科技,2021,57(1):61-66.