荞麦面条加工工艺探究

荞麦面条加工工艺探究 摘要:开发荞麦食品具有广阔前景。以小麦粉、荞麦面为原料制作面条～研究了不同比例荞麦粉和 水分、黄原胶、盐含量对荞麦面条加工特性的影响～并采用正交试验优化了荞麦面条的加工工艺。 试验结果明～随着荞麦粉添加比例的增加～面条的熟断条率增大～面条的品质随之变差。但是～ 水分、黄原胶和盐可以改善面条的品质。当小麦粉与荞麦粉的比例为7.5:2.5时～按混合粉质量 分别添加38%水、0.5%黄原胶和3%盐～此时的熟断条率为2.5%. 关键词:荞麦,面条,熟断条率,正交极差分析 Study on Buckwheat noodles processing Abstract: Development of food has broad prospects of buckwheat. Take the wheat flour, the buckwheat surface as raw material manufacture noodles, have studied the different proportion buckwheat wheat flour and the moisture content, xanthan gum, the salt content to the buckwheat noodles processing characteristic influence, and used the orthogonal test to optimize the buckwheat noodles processing craft. The test result indicated that along with buckwheat wheat flour increase proportion's increase, the noodles breaks the strip rate to increase, noodles quality along with it variation. But, the moisture content, xanthan gum and the salt may improve the noodles the quality. When the wheat flour and the buckwheat wheat flour's proportion is 7.5:2.5, respectively increases 38% water, 0.5% xanthan gum and 3% salts according to the mix powder quality, this time ripe breaks the strip rate is 2.5%. Keywords : buckwheat; noodles ; Breaks the strip rate ripe; The orthogonal test and range analysis Green Tang town middle school young teachers professional development status survey report Luton report summary based on completely found out I school--green Tang town middle school young teachers professional growth of basic situation, we subject group determine has this times research child subject--green Tang town middle school young teachers of professional development status of survey, aimed at through investigation, inquiry I school young teachers of professional growth status, looking for professional growth path, and through research, excavations some can effective upgrade young teachers professional growth of good measures, and good approach, For my school teachers, especially younger teachers professional development proposals so as to enhance the effectiveness of young teachers ' professional development to guide the work, targeted. Keywords: young teacher professional development survey, introduction in the country carrying out the scientific concept of development under the background of the times, and narrowing the development gap between urban and rural areas, is the proper meaning. Improving rural primary and secondary school level and quality will naturally be to achieve balanced development of urban and rural education must urgently address the reality of the subject. But in today's society attaches great importance to the quality of education, "school choice hot" continues unabated, reflecting the regional imbalance in the allocation of teachers; " School choice hot "is the substance behind the" optional. " In other words, the teacher's specialization levels directly determine the quality of school education level, social 山西农业大学本科毕业论文(设计) 1 前言 .............................................................................................................................................................................................3 1(1 面条发展史 .....................................................................................................................................................................3 1(2 荞麦简介 ..........................................................................................................................................................................3 1(3 荞麦含有的营养物质....................................................................................................................................................3 1(4 试验概述 ..........................................................................................................................................................................4 2 材料与方法 ................................................................................................................................................................................4 2(1 材料 ...................................................................................................................................................................................4 2(1(1 主要材料 ..............................................................................................................................................................4 2(1(2 仪器与设备 .........................................................................................................................................................4 2(2 试验方法 ..........................................................................................................................................................................4 2(2(1 荞麦面条制作工艺流程操作要点 .................................................................................................................4 2(2(2 荞麦面条感官评价标准 ...................................................................................................................................5 2(2(3 单因素试验 .........................................................................................................................................................6 2(2(4 正交试验 ..............................................................................................................................................................6 2(2(5 验证试验 ................................................................................................................................................................6 2(2(6 熟断条率的计算公式 ..........................................................................................................................................6 3 结果与分析 ................................................................................................................................................................................6 3(1 荞麦含量对熟断条率的影响 ......................................................................................................................................7 3(2 盐含量对熟断条率的影响...........................................................................................................................................7 3. 3 黄原胶含量对熟断条率的影响 ................................................................................................................................8 3(4 水含量对熟断条率的影响...........................................................................................................................................9 3(5 正交试验结果及分析....................................................................................................................................................9 3(6 验证试验 ........................................................................................................................................................................10 4 讨论 ...........................................................................................................................................................................................11 5 结论 ...........................................................................................................................................................................................12 参考文献 .........................................................................................................................................................................................13 致谢 ..................................................................................................................................................................................................14 2ation level, socialnce behind the" optional. " In other words, the teacher's specialization levels directly determine the quality of school educsubstachoice hot" continues unabated, reflecting the regional imbalance in the allocation of teachers; " School choice hot "is the ly address the reality of the subject. But in today's society attaches great importance to the quality of education, "school gentand secondary school level and quality will naturally be to achieve balanced development of urban and rural education must ur of the times, and narrowing the development gap between urban and rural areas, is the proper meaning. Improving rural primary groundrofessional development survey, introduction in the country carrying out the scientific concept of development under the backenhance the effectiveness of young teachers ' professional development to guide the work, targeted. Keywords: young teacher pas to good measures, and good approach, For my school teachers, especially younger teachers professional development proposals so professional growth path, and through research, excavations some can effective upgrade young teachers professional growth of quiry I school young teachers of professional growth status, looking for green Tang town middle school young teachers of professional development status of survey, aimed at through investigation, in--ct group determine has this times research child subjectgreen Tang town middle school young teachers professional growth of basic situation, we subje--letely found out I schoolGreen Tang town middle school young teachers professional development status survey report Luton report summary based on comp 付亚丽:荞麦面条加工工艺探究 1 前言 1(1 面条发展史 面条起源于中国，可追溯到距今近2000年前东汉(25,220年)。东汉《四民月令》一书中有“距立秋毋食煮饼及水馊饼”的记载，据考，“水馊饼”即是最早的水煮无陷面 【1】食，即中国的面条的前身。到三国(公元220,280年)时代，面条加工得到快速发展，当时的面条成为“汤饼”，汤饼即汤面条类。北魏时(公元486,534年)，出现了“水引面”，《齐民要术》记载了这种面的制法。人们用案板、杖、刀等工具(将面团擀薄后再切成细条，这就是最早的面条。至唐代(公元618,907年)，人们又把切好的面条挂起来晾干，便于保存和随时食用，于是最早的挂面便诞生了，随后面条和挂面的制作技术很快传人日本。日本古书《贞丈杂记》所载:“现在的饨饨就是中国的切面”，是比较粗的面 【2】条。素面(日语发音Saomen)是比较细的面(唐朝时传至日本。无论从发音还是从形态，素面当属陕西的臊面。臊面在《水浒传》中提到，至今还是陕西一带的主要面种，“臊子”在当地指进食时拌于面中的酱、菜佐料。到了北宋，面条的花样增多，有了地方风味特点，如“淹生软羊面”、“桐皮面”和“斋面”等等。这些面已开始用筷子进食(说明北宋时我国面条确为“长条”，标志着我国面条的制作进人了一个新的发展阶段。到了南宋，面条已成为当时人们的常食面制品。元朝制面技术又由马可?波罗传人意大利，经改进而成为西方著名的通心粉(Macaroni)。从明代(公元1368,1644年)开始，面条被称为“面”并一直延续至今。随着食品工业的发展，面条技术日趋机械化，出现了各种方便面条，如油炸方便面、速煮面等。1997年，在北京召开了全国方便面、挂面行业生产技术交流会， 【3】标志着我国制面业进入成熟、稳定的变革阶段。 1(2 荞麦简介 荞麦起源于我国,是一种古老的粮食作物,又名乌麦、花麦、三角麦，属蓼科、双子叶，与禾本科、单子叶的小麦迥异。它适应性强，耐瘠、耐酸，择地不严，无论高寒山地、丘陵平原、稻田、荒地均可种植。它在我国唐代传入日本，至今已风靡世界，成为重要的出口特优产品。荞麦，虽其貌不扬，却有着广泛的应用价值。它的籽实营养丰富、美味适口，含大量易被人体吸收的物质，特别适合儿童、老人和糖尿病患者作为营养补品，且对多种疾病如痢疾、咳嗽、中毒和烧伤等具有医疗价值;它的皮壳可以做枕芯，有清热明目之功【4】效。 1(3 荞麦含有的营养物质 荞麦营养成分丰富，营养价值较高，其中含蛋白质11.9%，远高于大米、玉米;含脂 3y of school education level, socialqualitice hot "is the substance behind the" optional. " In other words, the teacher's specialization levels directly determine the young teacher professional development survey, introduction in the country carrying out the scientific concept of developmentcation, "school choice hot" continues unabated, reflecting the regional imbalance in the allocation of teachers; " School chof edueducation must urgently address the reality of the subject. But in today's society attaches great importance to the quality o ing rural primary and secondary school level and quality will naturally be to achieve balanced development of urban and ruralprovunder the background of the times, and narrowing the development gap between urban and rural areas, is the proper meaning. Im words:nt proposals so as to enhance the effectiveness of young teachers ' professional development to guide the work, targeted. Keyional growth of good measures, and good approach, For my school teachers, especially younger teachers professional developmerofessh status, looking for professional growth path, and through research, excavations some can effective upgrade young teachers pfessional development status of survey, aimed at through investigation, inquiry I school young teachers of professional growtgreen Tang town middle school young teachers of pro--s research child subjectgreen Tang town middle school young teachers professional growth of basic situation, we subject group determine has this time--eport summary based on completely found out I schoolGreen Tang town middle school young teachers professional development status survey report Luton r 山西农业大学本科毕业论文(设计) 肪2.4%，超过小麦、大米和薯类;含纤维素10.3%，淀粉70%，还含有多种维生素、烟酸、 【5】叶酸、黄酮类物质和微量元素铜、铬、矾。其主要营养成分功能如下: 芦丁:在所有的粮食作物中，只有荞麦含有大量的芦丁。芦丁具有软化血管、维持毛细血管通透性的作用，适用于防治高血压、高血脂和糖尿病等。 纤维素:可防治肥胖，消化脂肪，对高血压、高血脂、便秘有积极的防治作用。 微量元素:有保护肝肾、造血器官和增强免疫力的作用，也益于提高智力，保持心脑血管正常，降低胆固醇。例如，铜可防治营养性贫血，硒可防癌等。 氨基酸:尤其是其中的胖氨酸，有解毒、排毒的作用。 叶绿素:可以均衡人体营养，提高整体免疫力。 1(4 试验概述 它制作方便、风味多样,深受各地区人们的喜爱。我国对面条面条是我国的传统食品, 的开发有所发展,但大多集中在以小麦粉为主要原料的面条,而对以荞麦粉为主要原料的面条研究却很少。因此,为满足人们尤其是糖尿病患者的饮食需求,需要开发多种以荞麦粉为主要原料的面条。本试验研究了不同比例荞麦粉和水分、黄原胶、盐含量对荞麦面条加工特性的影响，并采用正交试验优化了荞麦面条的加工工艺，并通过熟断条率来评价面条质量好坏。 2 材料与方法 2(1 材料 2(1(1 主要材料 ?小麦粉、荞麦粉，购自本地家家利超市; ?食用盐、黄原胶，实验室提供 2(1(2 仪器与设备 ?小型家用轧面机 ?光华秤 型号AGT-6型 (山西省平遥县衡田厂); ?电子天平(等级?) 型号JA5003N(上海精密科学仪器有限公司); ?尚朋堂电磁炉 型号SR1608 2(2 试验方法 2(2(1 荞麦面条制作工艺流程及操作要点 预混?和面?静置熟化?压延切条?煮制?计算断条率 4ation level, social nce behind the" optional. " In other words, the teacher's specialization levels directly determine the quality of school educsubstachoice hot" continues unabated, reflecting the regional imbalance in the allocation of teachers; " School choice hot "is the ly address the reality of the subject. But in today's society attaches great importance to the quality of education, "school gentand secondary school level and quality will naturally be to achieve balanced development of urban and rural education must ur of the times, and narrowing the development gap between urban and rural areas, is the proper meaning. Improving rural primarygroundrofessional development survey, introduction in the country carrying out the scientific concept of development under the backenhance the effectiveness of young teachers ' professional development to guide the work, targeted. Keywords: young teacher pas to good measures, and good approach, For my school teachers, especially younger teachers professional development proposals so professional growth path, and through research, excavations some can effective upgrade young teachers professional growth of quiry I school young teachers of professional growth status, looking for green Tang town middle school young teachers of professional development status of survey, aimed at through investigation, in--ct group determine has this times research child subjectgreen Tang town middle school young teachers professional growth of basic situation, we subje--letely found out I schoolGreen Tang town middle school young teachers professional development status survey report Luton report summary based on comp 付亚丽:荞麦面条加工工艺探究 ?预混 将小麦粉、荞麦粉和黄原胶按比例混合搅拌均匀。 ?和面 利用30?的水溶解一定量的食盐，一次性倒入搅拌均匀的混合粉中和面，使料胚手握成团，经轻轻搓揉仍能成为松散的颗粒面絮，原料粉中的蛋白质吸水膨胀，逐步形成具有韧性、弹性、黏性和延伸性的面团。和面时间不能太长以免破坏已形成的面筋网络，一般是15min左右。 ?静置熟化 将活好的面团静置熟化20min(用保鲜膜覆盖以免面团风干)，使面团的内应力消除，面筋结构进一步形成，从而使面团内部结构趋于稳定，改善面团的延展性、粘合力和可塑性，以利于压延操作。 ?压延切条 熟化后的面团进入压面机进行压片。压片时要注意双辊的辊问距离，通过调节压辊间隙并反复压片，制成厚度为1 mm且均匀、光滑的面片。进行系列试验时，每次压辊的调节和轧延次数相同，然后用2(0 mm宽的面刀进行切条。舍去头尾和面边，取中间部分用于煮制试验 2(2(2 荞麦面条感观评价标准 面条的感官鉴定评分按SB / T 10137—93 面条评分标准,如表1所示。采用10人分别评分,取其平均值。 【6】表1 SB/ T 10137—93面条评分标准 项目 分值 评分标准 色泽 10 指面条的颜色和亮度,面条暗黄绿色光亮为8. 5 ,10 分;亮度一般为6 ,8. 4分;色发灰,亮度差为1 ,5. 9 分 表观状态 10 指面条表面光滑和膨胀程度。表面结构细密、光滑为 8. 5, 10 分;中间为6. 0 ,8. 4分;表面粗糙、膨胀、 变形严重为1,6 分 适口性 20 用牙咬断一根面条所需力的大小。力适中得分为17, 20 分;稍偏硬或软12 ,16 分;太硬或太软1 ,11分 韧性 25 面条在咀嚼时,咬劲和弹性的大小,有咬劲、富有弹性 为21,25 分;一般为15 ,20 分;咬劲差、弹性不足为 1,14 分 黏性 25 指在咀嚼过程中,面条黏牙程度。咀嚼时爽口、不黏牙 为21,25 分;较爽口、稍黏牙为15 ,20分;不爽口、 发黏为10 ,14 分 光滑性 5 指在品尝面条时口感的光滑程度。光滑为4. 3 ,5分; 中间为3, 4. 2分;光滑程度差为1 ,2. 9分 食味 5 指品尝时的味道。具荞麦清香味4. 3,5 分;基本无异 味3,4. 2 分;有异味为1,2. 9分 总分 100 5y of school education level, socialqualitice hot "is the substance behind the" optional. " In other words, the teacher's specialization levels directly determine the young teacher professional development survey, introduction in the country carrying out the scientific concept of developmentcation, "school choice hot" continues unabated, reflecting the regional imbalance in the allocation of teachers; " School chof edueducation must urgently address the reality of the subject. But in today's society attaches great importance to the quality o ing rural primary and secondary school level and quality will naturally be to achieve balanced development of urban and ruralprovunder the background of the times, and narrowing the development gap between urban and rural areas, is the proper meaning. Im words:nt proposals so as to enhance the effectiveness of young teachers ' professional development to guide the work, targeted. Keyional growth of good measures, and good approach, For my school teachers, especially younger teachers professional developmerofessh status, looking for professional growth path, and through research, excavations some can effective upgrade young teachers pfessional development status of survey, aimed at through investigation, inquiry I school young teachers of professional growtgreen Tang town middle school young teachers of pro--s research child subjectgreen Tang town middle school young teachers professional growth of basic situation, we subject group determine has this time--eport summary based on completely found out I schoolGreen Tang town middle school young teachers professional development status survey report Luton r 山西农业大学本科毕业论文(设计) 2. 2. 3 单因素试验 (1) 荞麦含量对熟断条率的影响 分别按照荞麦面:小麦面为25:75、30:70、35:65、40:60的比例调制100g面粉，和0.5g黄原胶混合均匀，再用38毫升30?的水溶解3g盐和面，经过静置熟化和压延切条后煮制，计算其断条率，从中选择最适合的比例。 (2) 盐含量对熟断条率的影响 以荞麦面:小麦面为30:70的比例调制100g面粉，和0.5g黄原胶混合均匀，再用38毫升30?的水分别溶解2g、3g、4g、5g盐和面，经过静置熟化和压延切条后煮制，计算其断条率，从中选择最适合的比例。 (3) 黄原胶含量对熟断条率的影响 以荞麦面:小麦面为30:70的比例调制100g面粉，分别与0.3g、0.4g、0.5g、0.6g黄原胶黄原胶混合均匀，再用38毫升30?的水溶解3g盐和面，经过静置熟化和压延切条后煮制，计算其断条率，从中选择最适合的比例。 (4) 水含量对熟断条率的影响 以荞麦面:小麦面为30:70的比例调制100g面粉，和0.5g黄原胶混合均匀，再分别用36毫升、38毫升、40毫升、42毫升的30?的水溶解3g盐和面，经过静置熟化和压延切条后煮制，计算其断条率，从中选择最适合的比例。 2(2(4 正交试验 在单因素试验的基础上，对荞麦含量、盐含量、黄原胶含量、水含量等四个因素分别 4选取三个水平，依据L(3)表安排试验，进行优化组合。因素水平安排见表2. 9 表2 正交试验因素与水平表 Table 2 Factors and levels of orthogonal experiment 因素 水平 荞麦含量 盐含量 黄原胶含量 水含量 A B C D 1 25% 2% 0.4% 36% 2 30% 3% 0.5% 38% 3 35% 4% 0.6% 40% 2(2(5 验证试验 按照正交试验确定的最佳制作工艺条件进行试验，计算荞麦面条的熟断条率。 2(2(6 熟断条率的计算公式 S = ( n/40) ×100% 式中, S为熟断条率, n为断面条根数。 3 结果与分析 6ation level, socialnce behind the" optional. " In other words, the teacher's specialization levels directly determine the quality of school educsubstachoice hot" continues unabated, reflecting the regional imbalance in the allocation of teachers; " School choice hot "is the ly address the reality of the subject. But in today's society attaches great importance to the quality of education, "school gentand secondary school level and quality will naturally be to achieve balanced development of urban and rural education must ur of the times, and narrowing the development gap between urban and rural areas, is the proper meaning. Improving rural primary groundrofessional development survey, introduction in the country carrying out the scientific concept of development under the backenhance the effectiveness of young teachers ' professional development to guide the work, targeted. Keywords: young teacher pas to good measures, and good approach, For my school teachers, especially younger teachers professional development proposals so professional growth path, and through research, excavations some can effective upgrade young teachers professional growth of quiry I school young teachers of professional growth status, looking for green Tang town middle school young teachers of professional development status of survey, aimed at through investigation, in--ct group determine has this times research child subjectgreen Tang town middle school young teachers professional growth of basic situation, we subje--letely found out I schoolGreen Tang town middle school young teachers professional development status survey report Luton report summary based on comp 付亚丽:荞麦面条加工工艺探究 3(1 荞麦含量对熟断条率的影响 荞麦含量对熟断条率的影响如图1所示。 0.14 0.12 0.1熟断条率(%) 0.08 0.06 0.04 0.02 0 202530354045 荞麦含量(%) 图1: 荞麦含量对熟断条率的影响 Fig.1 : Effect of the buckwheat content on Breaks the strip rate ripe 由图1可看出，随着荞麦添加比例的增加，面条的熟断条率逐渐增大，面条的品质也随着荞麦粉比例增加而变差，主要是由于荞麦蛋白质特殊的组成结构引起的。小麦蛋白质主要由醇溶蛋白和谷蛋白组成，与水混合搅拌后，能形成一种紧密的可以膨胀的有黏弹性 【7】的面筋网络结构。荞麦蛋白质主要有水溶性的清蛋白和盐溶性的球蛋白和谷蛋白组成，面筋质含量极低，和面后无黏弹性，延伸性。当荞麦粉以一定比例加入小麦粉时，使形成面团的弹性、韧性和延伸性随之下降，从而导致面条品质较差。 3(2 盐含量对熟断条率的影响 由图2可以看出，随着盐含量从2%到5%的增加，荞麦面条的熟断条率先减小后增加，当盐含量为3%时断条率最低。这是因为食盐具有使面筋紧缩、增强其粘弹性和强度、减少断条率的作用，常与碱复配使用。食盐在水中主要是以钠离子和氯离子的形式存在，与水一起加人面粉后会使面粉吸水速度加快，水容易分散均匀。钠、氯离子分布在面筋蛋白质周围有利于面筋蛋白质吸水并能起到固定水分的作用，彼此联接会更加紧密。使得面筋的 【8】弹性和延伸性增强。但是，食盐添加过量能降低面团的粘合力，使面条变的脆弱易断。 盐含量对熟断条率的影响如图2所示。 ice hot "is the substance behind the" optional. " In other words, the teacher's specialization levels directly determine the 7cation, "school choice hot" continues unabated, reflecting the regional imbalance in the allocation of teachers; " School choy of school education level, socialqualitf edueducation must urgently address the reality of the subject. But in today's society attaches great importance to the quality o ing rural primary and secondary school level and quality will naturally be to achieve balanced development of urban and ruralprovunder the background of the times, and narrowing the development gap between urban and rural areas, is the proper meaning. Im young teacher professional development survey, introduction in the country carrying out the scientific concept of development words:nt proposals so as to enhance the effectiveness of young teachers ' professional development to guide the work, targeted. Keyional growth of good measures, and good approach, For my school teachers, especially younger teachers professional developmerofessh status, looking for professional growth path, and through research, excavations some can effective upgrade young teachers pfessional development status of survey, aimed at through investigation, inquiry I school young teachers of professional growtgreen Tang town middle school young teachers of pro--s research child subjectgreen Tang town middle school young teachers professional growth of basic situation, we subject group determine has this time--eport summary based on completely found out I schoolGreen Tang town middle school young teachers professional development status survey report Luton r 山西农业大学本科毕业论文(设计) 24% 22% 20% 18% 16%熟断条率(%) 14% 12% 10% 8% 6% 4% 2% 0% 0123456 盐含量(%) 图2 :盐含量对断条率的影响 Fig.2: Effect of the ratio of salt on Breaks the strip rate ripe 3.3 黄原胶含量对熟断条率的影响 黄原胶含量对熟断条率的影响如图3所示。 0.08 0.07 0.06 熟断条率(%)0.05 0.04 0.03 0.02 0.01 0 0.10.30.50.7黄原胶含量(%) 图3:黄原胶含量对断条率的影响 Fig.3: Effect of the ratio of xanthan gum on Breaks the strip rate ripe 由图3 可以看出，当黄原胶含量为0.3%时，熟断条率最低为0，但此时的面条咬劲差 gent8ation level, socialnce behind the" optional. " In other words, the teacher's specialization levels directly determine the quality of school educsubstachoice hot" continues unabated, reflecting the regional imbalance in the allocation of teachers; " School choice hot "is the ly address the reality of the subject. But in today's society attaches great importance to the quality of education, "school and secondary school level and quality will naturally be to achieve balanced development of urban and rural education must ur of the times, and narrowing the development gap between urban and rural areas, is the proper meaning. Improving rural primary groundrofessional development survey, introduction in the country carrying out the scientific concept of development under the backenhance the effectiveness of young teachers ' professional development to guide the work, targeted. Keywords: young teacher pas to good measures, and good approach, For my school teachers, especially younger teachers professional development proposals so professional growth path, and through research, excavations some can effective upgrade young teachers professional growth of quiry I school young teachers of professional growth status, looking for green Tang town middle school young teachers of professional development status of survey, aimed at through investigation, in--ct group determine has this times research child subjectgreen Tang town middle school young teachers professional growth of basic situation, we subje--letely found out I schoolGreen Tang town middle school young teachers professional development status survey report Luton report summary based on comp 付亚丽:荞麦面条加工工艺探究 弹性不足，不爽口发粘，故继续增加黄原胶含量。随着含量从0.4%增加到0.6%的过程中,断条率先减小后增加，在含量为0.5%时达到最低，这主要是因为黄原胶对面筋特性的影响。在少量加入黄原胶后可以增强面筋的形成特性，但是过量加入黄原胶则会对面筋网络有弱化的作用，陈海峰等认为黄原胶可能在这里起到了醇溶蛋白的作用，在少量加入时和麦谷 蛋白达到形成面筋的最佳比例，在这之前它是可以增强面筋的形成的，但是当黄原胶的加入量过大，超过醇溶蛋白起作用的最适比例时，它又会对面筋的形成起到弱化的作用，不 【9】利于面筋的形成。 3(4 水含量对熟断条率的影响 水含量对熟断条率的影响如图4所示。 30% 25% 熟断条率(%)20% 15% 10% 5% 0% 343638404244 水含量(%) 图4:水含量对熟断条率的影响 Fig.4: Effect of the ratio of moisture on Breaks the strip rate ripe 由图4 可以看出，当水含量从36%增加到42%的过程中，面条的熟断条率先减小后增加，在水含量为38%时达到最低，这是因为加水量对面条制作和评价有很大影响，如果加水量过多，在面条制作过程中将增加压片、切条的难度，和成的面团颗粒大，结构疏松，流动性大，面片表面不光滑，面条在煮制后弹性差易断发粘;若加水量过少，和成的面团颗粒太碎，不易成团，压片过程中面筋不能充分形成，压出的面片表面结构不均匀、粗糙，耗 【10】能增加，面条弹性差，煮制过程中也容易发生断条。 3(5 正交试验结果及分析 正交试验结果见表3. cation, "school choice hot" continues unabated, reflecting the regional imbalance in the allocation of teachers; " School cho9f eduy of school education level, socialqualitice hot "is the substance behind the" optional. " In other words, the teacher's specialization levels directly determine the education must urgently address the reality of the subject. But in today's society attaches great importance to the quality o ing rural primary and secondary school level and quality will naturally be to achieve balanced development of urban and ruralprovunder the background of the times, and narrowing the development gap between urban and rural areas, is the proper meaning. Im young teacher professional development survey, introduction in the country carrying out the scientific concept of development words:nt proposals so as to enhance the effectiveness of young teachers ' professional development to guide the work, targeted. Keyional growth of good measures, and good approach, For my school teachers, especially younger teachers professional developmerofessh status, looking for professional growth path, and through research, excavations some can effective upgrade young teachers pfessional development status of survey, aimed at through investigation, inquiry I school young teachers of professional growtgreen Tang town middle school young teachers of pro--s research child subjectgreen Tang town middle school young teachers professional growth of basic situation, we subject group determine has this time--eport summary based on completely found out I schoolGreen Tang town middle school young teachers professional development status survey report Luton r 山西农业大学本科毕业论文(设计) 根据表3结果，按极差R的大小确定各因素的主次顺序，从断条率来看，其顺序为水含量>荞麦含量 >黄原胶含量>盐含量,即水含量对断条率有较大的影响，盐含量的影响较小，最优组合为DACB。综合考虑，即最优的提取工艺条件为:水含量38% ，荞麦含量2122 25% ，黄原胶含量0.5%，盐含量3%。 3(6 验证试验 按照最佳提取工艺条件即:水含量38% ，荞麦含量25% ，黄原胶含量0.5%，盐含量3%，断条率认为2.5%，与正交试验最佳试验结果(2.5%)相同。 4表3 L(3)正交试验结果 9 Table 3 The result of orthogonal test design 荞麦含量黄原胶含量 序号 盐含量(%) 水含量(%) 断条数(根) 断条率(%) (%) (%) 1 25 2 36 0.4 3 7.500 2 25 3 38 0.5 1 2.500 3 25 4 40 0.6 4 10.00 4 30 2 38 0.6 4 10.00 5 30 3 40 0.4 9 22.50 6 30 4 36 0.5 3 7.500 7 35 2 40 0.5 5 12.50 8 35 3 36 0.6 4 10.00 9 35 4 38 0.4 4 10.00 K1 20.00 30.00 25.00 40.00 K2 40.00 35.00 22.50 22.50 K3 32.50 27.50 45.00 30.00 -K1 6.667 10.00 8.333 13.33 -K2 13.33 11.67 7.500 7.500 -K3 10.83 9.167 15.00 10.00 R 6.663 2(503 7.500 5.380 and secondary school level and quality will naturally be to achieve balanced development of urban and rural education must ur10ation level, socialnce behind the" optional. " In other words, the teacher's specialization levels directly determine the quality of school educsubstachoice hot" continues unabated, reflecting the regional imbalance in the allocation of teachers; " School choice hot "is the ly address the reality of the subject. But in today's society attaches great importance to the quality of education, "school gent of the times, and narrowing the development gap between urban and rural areas, is the proper meaning. Improving rural primary groundrofessional development survey, introduction in the country carrying out the scientific concept of development under the backenhance the effectiveness of young teachers ' professional development to guide the work, targeted. Keywords: young teacher pas to good measures, and good approach, For my school teachers, especially younger teachers professional development proposals so professional growth path, and through research, excavations some can effective upgrade young teachers professional growth of quiry I school young teachers of professional growth status, looking for green Tang town middle school young teachers of professional development status of survey, aimed at through investigation, in--ct group determine has this times research child subjectgreen Tang town middle school young teachers professional growth of basic situation, we subje--letely found out I schoolGreen Tang town middle school young teachers professional development status survey report Luton report summary based on comp 付亚丽:荞麦面条加工工艺探究 4 讨论 操作要点中会影响断条率的问题: (1)面粉是制作面条的主要原材料，它的性质是决定面条制品质量的最重要的因素之一。其中影响最大的是面粉蛋白质的含量和质量，它不仅影响面粉的营养价值，而且与 【11】面条的加工工艺和成品质量有密切的关系。过高的蛋白质含量，会导致面团强度过大，煮面时间过长。面条表面被水侵蚀的强度过大，造成其表面粗糙和亮度降低;过低的蛋白质含量，面筋不足以形成充分的网络结构。会出现浑汤、断条、咀嚼性差等不良品质。因 【12】此，为了提高面条的品质，在面条的生产过程中应该合理控制面团中蛋白质的含量。同时也要注意面粉的贮藏问题，在贮藏过程中湿度和温度的增高不仅会引起蛋白质变性， 【13】而且也会增加蛋白酶的活性，这两种情况都会减少湿面筋的数量和质量。所以，试验所用面粉应符合水分含量?14.5%，灰分?0.70%，全部通过CB36号筛，留存在CB42号筛的不超过10.0%，湿面筋含量?26.0%，粉质曲线稳定时间?3.0 min,降落数值?200s，含沙量 【14】?0.02%，无异味的标准。 (2)和面是面条生产的首道工序，是保证产品质量的关键环节之一。在和面当中，要控制好加水质、水量、水温与和面时间等等。和面用水应无气味，硬度值小于10，PH在7.5,8.5之间，铁和锰含量均小于1%。如果使用硬水，金属离子(Ca、Mg、Fe等)会使面团吸水不均匀，水中的金属离子与蛋白质结合会使面筋失去延伸性，与淀粉结合会影响正 【15】常的膨胀润湿和糊化，并能使制品变色。另外，金属离子还是油脂氧化的催化剂。因此，应保证用水质量。 (3)加水量对面条制作和评价有很大影响，适宜加水量对面条加工品质影响较大，并且不易掌握。大多实验室是根据其已有设备条件、实验材料和制作工艺来确定，结果不尽 【16】相同。有关实验室制作面条适宜加水量的研究。不同研究者观点不一。魏益民等认为， 【17】最适加水量以和好后面团重量的28,来确定;张玲等认为面粉重量的30,,35,为最 【18】适加水量。张艳等以和好后面团含水量为35,来确定加工面条的适宜加水量。 (4)和面用水温度为25,30?，经过和面机的搅拌作用或是人工的揉压作用温度上升为37,40?，此温度是面筋形成的最佳温度。水温过低则水分子的动能低，蛋白质和淀粉的吸水时间就会延长;水温过高易引起蛋白质热变性，导致湿面筋数量的减少，受热时间 【19】越长，变性程度越深，热变性严重时甚至没有湿面筋的形成。和面时间的长短对和面效果有明显影响。和面时间过短，加入的水分难以和面粉搅拌均匀，蛋白质、淀粉没有与水接触或没来得及吸水，会大大影响面团的加工性能;和面时间过长，面团温度升高，使蛋白质部分变性，降低了湿面筋的数量和质量，同时还会使面筋扩展过度，出现面团“过热” 【20】现象。因此，和面时间为夏季7,8 min,冬季10,15 min。 (5)在制作面条的过程中加入食盐不仅能起到强化面筋、改良面团加工性能的作用，而且还具有抑制酶的活性、防止面团酸败的作用，因而食盐的加入量还要根据季节、气温高低来调整。一般原则是:蛋白质含量高则多加，蛋白质含量少则少加;加水率高则多加， 11y of school education level, socialqualitice hot "is the substance behind the" optional. " In other words, the teacher's specialization levels directly determine the cation, "school choice hot" continues unabated, reflecting the regional imbalance in the allocation of teachers; " School chof edueducation must urgently address the reality of the subject. But in today's society attaches great importance to the quality oing rural primary and secondary school level and quality will naturally be to achieve balanced development of urban and ruralprovunder the background of the times, and narrowing the development gap between urban and rural areas, is the proper meaning. Im young teacher professional development survey, introduction in the country carrying out the scientific concept of development words:nt proposals so as to enhance the effectiveness of young teachers ' professional development to guide the work, targeted. Keyional growth of good measures, and good approach, For my school teachers, especially younger teachers professional developmerofessh status, looking for professional growth path, and through research, excavations some can effective upgrade young teachers pfessional development status of survey, aimed at through investigation, inquiry I school young teachers of professional growtgreen Tang town middle school young teachers of pro--s research child subjectgreen Tang town middle school young teachers professional growth of basic situation, we subject group determine has this time--eport summary based on completely found out I schoolGreen Tang town middle school young teachers professional development status survey report Luton r 山西农业大学本科毕业论文(设计) 【21】。 加水率低则少加;夏季气温高多加，冬季气温低少加 5 结论 通过本试验的结果确定出，当小麦粉与荞麦粉的比例为7.5:2.5时，按混合粉质量分别添加38%水、0.5%黄原胶和3%盐，此时的熟断条率为2.5%。此时制得的荞麦面条色泽光亮,呈黄绿色,咀嚼时富有弹性,爽口不黏牙,具有独特的荞麦清香味。 ly address the reality of the subject. But in today's society attaches great importance to the quality of education, "school 12gentation level, socialnce behind the" optional. " In other words, the teacher's specialization levels directly determine the quality of school educsubstachoice hot" continues unabated, reflecting the regional imbalance in the allocation of teachers; " School choice hot "is the and secondary school level and quality will naturally be to achieve balanced development of urban and rural education must ur of the times, and narrowing the development gap between urban and rural areas, is the proper meaning. Improving rural primary groundrofessional development survey, introduction in the country carrying out the scientific concept of development under the backenhance the effectiveness of young teachers ' professional development to guide the work, targeted. Keywords: young teacher pas to good measures, and good approach, For my school teachers, especially younger teachers professional development proposals so professional growth path, and through research, excavations some can effective upgrade young teachers professional growth of quiry I school young teachers of professional growth status, looking for green Tang town middle school young teachers of professional development status of survey, aimed at through investigation, in--ct group determine has this times research child subjectgreen Tang town middle school young teachers professional growth of basic situation, we subje--letely found out I schoolGreen Tang town middle school young teachers professional development status survey report Luton report summary based on comp 付亚丽:荞麦面条加工工艺探究 参考文献 [1]魏益民.谷物品质与食品品质[M].陕西人民出版社，2002 [2]姚大年，李保云.小麦品种面粉粘度性状及其在面条品质评价中的作用[J].中国农业大学学报，2000， 5(3)，25-29 [3]刘兴信.我国面条产业概况[J].粮油食品科技，2005，(6):26,28 [4][5]李元秀.常吃的99种食物[M].远方出版社，2010:79,80 [6]宋莲军,赵秋艳,乔明武,王惠荣.高含量荞麦面条的品质改良研究[J].粮食与饲料工业，2008:28-29 [7]周惠明(谷物科学原理[M](北京:中国轻工业出版社，2003，264—265 [8][12]王睿.面条品质的影响因素研究进展[J]. 重庆教育学院学报,2009:19-22 [9]陈海峰，杨其林，姚科，刘梅.黄原胶对面条品质的影响探讨[J].粮食与饲料工业，2008:30-34 [10]兰静，王乐凯，赵乃新，戴常军，李辉，李宛，赵琳. 面条实验室制作与评价新方法[J].粮食加工， 2007:60-64 [11][14][20]李新华，董海洲.粮油加工学[M].中国农业大学出版社，2002:96-103 [13][19][21]吴祖兴，张一鸣，马丽卿，张文正.现代食品生产[M].中国农业大学出版社，2000:464-467 [15]刘程，江小梅.当代新型食品[M].北京工业大学出版社，1998:754 [16]魏益民，张国权，欧阳朝晖.小麦粉品质和制面工艺对面条品质的影响研究[J].中国粮油学报1998， 13(5):42—45( [17]张玲，王宪泽,岳采生(用TOM评价中国面条的新方法及小麦品质对它的影响[J](中国粮油学报， 1998,13(1):49—53( [18]Zhang Y,Nagamine T,He Z Het al(Variation in quality traits in common wheat as related to Chinese fresh white noodle quality.Euphytica,2005, (4):113—120( f edu13education must urgently address the reality of the subject. But in today's society attaches great importance to the quality oy of school education level, socialqualitice hot "is the substance behind the" optional. " In other words, the teacher's specialization levels directly determine the cation, "school choice hot" continues unabated, reflecting the regional imbalance in the allocation of teachers; " School cho ing rural primary and secondary school level and quality will naturally be to achieve balanced development of urban and ruralprovunder the background of the times, and narrowing the development gap between urban and rural areas, is the proper meaning. Im young teacher professional development survey, introduction in the country carrying out the scientific concept of development words:nt proposals so as to enhance the effectiveness of young teachers ' professional development to guide the work, targeted. Keyional growth of good measures, and good approach, For my school teachers, especially younger teachers professional developmerofessh status, looking for professional growth path, and through research, excavations some can effective upgrade young teachers pfessional development status of survey, aimed at through investigation, inquiry I school young teachers of professional growtgreen Tang town middle school young teachers of pro--s research child subjectgreen Tang town middle school young teachers professional growth of basic situation, we subject group determine has this time--eport summary based on completely found out I schoolGreen Tang town middle school young teachers professional development status survey report Luton r 山西农业大学本科毕业论文(设计) 致谢 随着这篇本科毕业论文的最后落笔，我四年的大学生活也即将划上一个圆满的句号。回忆这四年大学生活的点点滴滴，一切都历历在目，让人倍感留恋，倍感珍惜。 在本文的撰写过程中，陈振家老师作为我的指导老师，他治学严谨，学识渊博，视野广阔，为我营造了一种良好的学术氛围。置身其间，耳濡目染，潜移默化，使我掌握了通用的研究方法，而且还明白了许多待人接物与为人处世的道理。其严以律己、宽以待人的崇高风范，朴实无华、平易近人的人格魅力，与无微不至、感人至深的人文关怀，令人如沐春风，倍感温馨。正是由于他在百忙之中多次审阅全文，对我的课题给予了指导性的建议，时刻关注研究进展情况，及时解决研究中遇到的难题，从而保证了论文的按时完成。从论文开题设计到论文的审阅和修改，无不倾注着陈老师的心血。同时感谢粮油加工实验室的李玉娥老师和食安061班的李雪帆等同学在试验过程中对我的帮助。 感谢学校，特别是食品科学与学院的其他老师四年里对我的教导。四年的光阴，不仅从你们那里学到了丰富的知识，也学到了许多做人的道理。在此对各位老师表示衷心的感谢和诚挚的敬意。在课题完成的过程中同学间真挚友好、坦诚交流，他们刻苦勤奋、任劳任怨、积极向上的求学精神鼓舞激励着我，使我感受到团队合作精神的重要性 。 最后，我谨代表我个人对曾经帮助过我的人再次表示衷心的感谢。 of the times, and narrowing the development gap between urban and rural areas, is the proper meaning. Improving rural primary14ation level, socialnce behind the" optional. " In other words, the teacher's specialization levels directly determine the quality of school educsubstachoice hot" continues unabated, reflecting the regional imbalance in the allocation of teachers; " School choice hot "is the ly address the reality of the subject. But in today's society attaches great importance to the quality of education, "school gentand secondary school level and quality will naturally be to achieve balanced development of urban and rural education must ur groundrofessional development survey, introduction in the country carrying out the scientific concept of development under the backenhance the effectiveness of young teachers ' professional development to guide the work, targeted. Keywords: young teacher pas to good measures, and good approach, For my school teachers, especially younger teachers professional development proposals so professional growth path, and through research, excavations some can effective upgrade young teachers professional growth of quiry I school young teachers of professional growth status, looking for green Tang town middle school young teachers of professional development status of survey, aimed at through investigation, in--ct group determine has this times research child subjectgreen Tang town middle school young teachers professional growth of basic situation, we subje--letely found out I schoolGreen Tang town middle school young teachers professional development status survey report Luton report summary based on comp