正交试验法优化菠菜营养挂面加工工艺

Optimization of Processing Technology of Spinach Nutritious Noodles by Using Orthogonal Experiment

摘要: 以菠菜粉及面粉等为主要原料，采用正交试验法确定菠菜护色工艺及菠菜营养挂面的最佳工艺条件，并通过差别试验（选择试验法）进行感官鉴定，验证菠菜营养挂面与市售传统挂面的差异性。结果表明：菠菜营养挂面最佳生产工艺为菠菜粉6%、食盐1.5%、碳酸钠0.15%。将试验生产的菠菜营养挂面通过差别试验（选择试验法）进行感官鉴定，通过统计分析得出菠菜营养挂面与市售传统挂面有显著差异（α=5%）。

Abstract: With spinach powder and flour as the main raw materials, the optimum process conditions of spinach color preservation technology and spinach nutritious noodles were determined by orthogonal experiment, and sensory identification was conducted through difference test (selection test method) to verify the difference between spinach nutritious noodles and traditional noodles sold in the market. The results showed that the best production technology of spinach nutritious noodle was 6% spinach powder, 1.5% salt and 0.15% sodium carbonate. Through the difference test (selection test method), the sensory identification of spinach nutritious noodles produced in the experiment was carried out. Through the statistical analysis, it was concluded that there was significant difference between spinach nutritious noodles and traditional noodles sold in the market (α=5%).