安阳工学院学报

【目的】开发一种兼具营养与优良感官特性的面条。【方法】以小麦粉为基础原料，辅以板栗粉与青稞粉，制作板栗青稞面条。以感官评分值为试验指标，通过单因素试验与响应面试验优化其配方。【结果】以小麦粉添加量100%为基准，当板栗粉添加量为10.51%、青稞粉添加量为15.19%、食盐添加量为1.17%、谷朊粉添加量为2.94%时，制得的面条感官评分值达94.7分（感官预测值94.18分），熟断条率为3.5%，吸水率为157.4%，烹调损失率为5.6%。【结论】最佳配方下制得的面条呈黄褐色，风味纯正，口感细腻顺滑。

To develop a type of noodles with both nutritional value and excellent sensory characteristics, this study takes wheat flour as the basic raw material, supplemented with chestnut flour and highland barley flour to prepare chestnut and highland barley noodles. With the sensory evaluation score as the experimental index, the formulation was optimized through single-factor tests and response surface methodology. The results show that with wheat flour addition set as 100%(baseline), the prepared noodles achieve a sensory score of 94.7 points(predicted sensory score: 94.18 points) when the addition levels of chestnut flour, highland barley flour, table salt and vital wheat gluten are 10.51%, 15.19%, 1.17% and 2.94% respectively. Under this condition, the cooking breakage rate of the noodles is 3.5%, water absorption rate is 157.4%, and cooking loss rate is 5.6%. The noodles prepared with the optimal formulation are yellowish-brown in color, with pure flavor and a fine and smooth taste.