Science and Technology of Food Industry

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QING Yuan. Research and development of the Auricularia polytricha flavor noodles[J]. Science and Technology of Food Industry, 2014, (08): 260-261. DOI: 10.13386/j.issn1002-0306.2014.08.050
Citation: QING Yuan. Research and development of the Auricularia polytricha flavor noodles[J]. Science and Technology of Food Industry, 2014, (08): 260-261. DOI: 10.13386/j.issn1002-0306.2014.08.050
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Research and development of the Auricularia polytricha flavor noodles

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  • Auricularia polytricha and flour as the main raw materials. On the basis of sensory evaluation, the addition amount of raw materials which influenced noodle quality was investigated by single factor and orthogonal test to study. Results showed that the best formula of Auricularia polytricha noodles was:flour 500g, Auricularia polytricha powder added to flour quality 10%, gluten 2.0%, egg 6%, salt 2%, sodium alginate 0.4%, xanthan gum 0.4%, guar gum 0.3% (based on weight of flour) .
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