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作者	单位
魏益民，张影全，邢亚楠，孔雁，靳爽，唐娜，李明，张波	（中国农业科学院农产品加工研究所/农业部农产品加工综合性重点实验室，北京 100193）

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中文摘要:

为给拉面质量评价、拉面用粉标准的制定提供感官评价方法，采用走访询问、现场调查和网络交流等方式，收集拉面师傅对实验室制定的拉面制作过程感官评价方法的意见和建议；以餐饮市场常用小麦粉为样品原料，在兰州市和北京市分别开展消费者对拉面产品感官评价要素重视程度的问卷调查，分析、评估和确定了拉面制作过程和产品感官评价方法。88.89%的拉面师傅认为，所制定的拉面制作过程和感官评价方法可以概括拉面制作的整个过程，其对评价指标的重视程度依次为“和面难易程度及面团软硬程度”＞“断条扣数及均匀性”＞“跐面力度及黏手程度”＞“醒发后面团色泽”=“拉伸力大小”；制定的拉面制作工艺可使大多数小麦粉满足加工工艺要求。消费者对产品感官评价要素的重视程度由高到低为弹性＞色泽＞硬度＞光滑性＞表观＞黏性；消费者完全可以区分出拉面用小麦粉的质量优劣。本研究制定的方法可用于拉面制作过程和产品感官质量的评价。在百分制评价体系中，拉面制作过程感官评价赋值分别为“和面难易程度及面团软硬程度”35分、“断条扣数及均匀性”20分、“跐面力度及黏手程度”15分、“醒发后面团色泽”15分、“拉伸力大小”15分；拉面产品消费者感官评价赋值分别为“弹性”30分、“硬度”20分、“色泽”20分、“表观性状”10分、“光滑性”10分、“黏性”5分、“食味”5分。

英文摘要:

Questionnaire investigations on cook masters and consumers were carried out to analyze sensory evaluation methods of process procedure and cooked noodles of Lanzhou hand-stretched noodle(LZHSN),in order to provide sensory evaluation methods for noodle quality,as well as standardization of specific flour for hand-stretched noodles. Comments and suggestions were collected by visiting and communicating on the internet from cook masters to formulate evaluation method of process procedure of LZHSN in laboratory. Wheat flours that are usually used in catering market were selected as materials to carry out consumers’ preference investigation about sensory indices in Lanzhou and Beijing city,then the sensory evaluation methods on process procedure and cooked noodles of LZHSN were determined,improved and assessed. 88.89% of the masters thought that the sensory evaluation method for process procedure evaluation of LZHSN could summarize the whole processing,and the evaluation indices ranked by preference as ‘degree of mixing and hardness of dough’ > ‘fracture and homogeneity of strips’ > ‘slitting effort by hand and stickiness’ > ‘dough color after resting’ = ‘extending force’. The process procedure made for LZHSN could meet most of the processing requirements of wheat flour. Consumers ranked the cooked noodles sensory evaluation indices by preference as ‘elasticity’ > ‘color’ > ‘hardness’ > ‘smoothness’ > ‘surface appearance’ > ‘stickiness’,and they could distinguish the quality of wheat flours. The evaluation methods established in laboratory could be used to evaluate the process procedure and cooked noodles of LZHSN. In the evaluation system of ‘100 points system’,the evaluation indices for processing noodles included ‘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’,which were assigned as 35,20,15,15,and 15 point,respectively.The evaluation indices for cooked noodles quality included ‘elasticity’,‘hardness’,‘color’,‘surface appearance’,‘smoothness’,‘stickiness’ and ‘flavor’,which were assigned as 30,20,20,10,10,5,and 5 point,respectively.

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