关键词: 魔芋保健面条, 单因素试验, 正交试验, 配方探究

Abstract: Taking sensory score, broken strip rate and stretch properties as evaluation indexes, the formula of konjac health noodles were studied by single factor test and orthogonal test. The results showed that when the optimum proportion of konjac refined powder in the mixed powder was 10%, the amount of water added was 32%, the amount of salt added was 2.0%, and the amount of alkali added was 0.20%, the prepared noodles had smooth surface, moderate hardness, non stick teeth, good taste and good quality, which reached the noodle standard.

Key words: konjac health noodles, single factor test, orthogonal test, exploration of formula