兰州拉面制作过程及产品的感官评价方法

doi:10.3864/j.issn.0578-1752.2016.20.015

Abstract

Abstract: 【Objective】 Experiment, verification and statistical analysis were combined in this study to establish a set of scientific and rational sensory evaluation attributes for Lanzhou hand-extended noodles (LZHEN), in order to provide methods for noodle quality evaluation, developing specific flour, and breeding special wheat varieties, also providing reference or case for the establishment of the traditional food sensory evaluation methods. 【Method】 Eight kinds of commercial wheat flours and two kinds of wheat flours with large differences in the quality premixed in a certain ratio were used as raw materials to make noodles by professional masters in laboratory. Using a preliminary method, masters evaluated the process procedure and panelists evaluated the cooked noodles. Then analyze, improve, and test the accuracy and precision of sensory evaluation methods on process procedure and the cooked noodles of LZHEN. 【Result】 The experiments of eight kinds of wheat flours processed by one master and six kinds of premixed wheat flours processed by three masters were made in triplicate. The results showed that the sensory evaluation methods established in this study had less significant difference in different evaluation times, fitting line, high accuracy, which means that the methods could be used to evaluate LZHEN. 【Conclusion】 By design, implementation and verification, the main quality attributes finalized for the process procedure and cooked noodles quality of LZHEN were as follow: 1) degree of mixing and hardness of dough, fracture and homogeneity of strips, slitting effort by hand and stickiness, dough color after resting and extending force were decided to assess the processing procedure quality attributes. 2) color, surface appearance, hardness, stickiness, elasticity, smoothness and flavor were decided to assess the cooked noodles quality attributes.

Key words: Lanzhou hand-extended noodles (LZHEN), process procedure, cooked noodles quality, sensory evaluation, methodology

WEI Yi-min, XING Ya-nan, ZHANG Ying-quan, KONG Yan, LI Ming, ZHANG Bo, TANG Na. The Sensory Evaluation Methods of Production Process and Product of Lanzhou Hand-Extended Noodles[J].Scientia Agricultura Sinica, 2016, 49(20): 4016-4029.

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