基于药食同源理念的黄精——黑青稞营养面条制备工艺研究及综合评价

A Study of Polygonatum sibiricum Based on the Medicinal Food Homology Concept —Preparation and Comprehensive Evaluation of Nutritional Noodles of Black Highland Barley

摘要: 为开发功能性主食，以阿坝黑青稞和滇黄精为原料，优化黄精黑青稞面条的制备工艺。通过单因素实验确定黑青稞粉与高筋面粉的最佳复配比例(4:6)，采用正交试验优化加水量、醒发时间及揉面时间，以蒸煮损失率和感官评分为评价指标。结果表明，最佳工艺条件为加水量56%、醒发时间20 min、揉面时间15 min，此时蒸煮损失率为7.22%，工艺稳定。与普通挂面相比，该面条的蛋白质、β-葡聚糖等营养成分显著升高，脂肪含量降低。本研究为药食同源食材与杂粮复配主食的开发提供了实践参考。

Abstract: To develop functional staple foods, this study utilized Aba black barley and Yunnan Polygonatum as raw materials to optimize the preparation process for Polygonatum kingianum-black barley noodles. Single-factor experiments were conducted to determine the optimal blending ratio of black barley flour and high-gluten wheat flour (4:6). Orthogonal experiments were then employed to optimize water content, resting time, and kneading time, using cooking loss rate and sensory scores as evaluation criteria. The results indicated that the optimal process conditions were 56% water content, a 20-minute resting time, and a 15-minute kneading time, yielding a cooking loss rate of 7.22% and demonstrating process stability. Compared to conventional dried noodles, these noodles exhibited significantly higher levels of nutritional components such as protein and total phenols, while fat content was reduced. This study provides practical guidance for the development of staple foods combining medicinal and edible ingredients with coarse grains.