为提高面条中的杂粮含量，强化面条营养与功效，本文利用真空冷挤压技术，以20%小麦粉为基料，以蒸煮损失率及感官评分为指标，对燕麦、青稞、苦荞粉进行复配；并控制水温、加水量、醒发时间，以蒸煮损失率为响应值，利用响应面法对高含量杂粮面条的工艺进行优化。结果表明：通过进行燕麦、青稞和苦荞粉的复配实验，小麦:燕麦:青稞:苦荞为2:3.75:1.25:3时，杂粮面条具有较好的的感官品质（感官评分为87分）和较低的蒸煮损失率（10.04%）；在此配比下，对高含量杂粮面条的工艺进行优化，高含量杂粮面条的最佳制作条件为：加水量45%、在真空状态下醒发10.5 min、水温58 ℃，在此条件下，面条的蒸煮损失率较低，为8.01%，比复配试验面条的蒸煮损失率降低2.03%，品质有所改善。可利用真空冷挤压技术进行高含量杂粮面条的制作，得到口感佳、不易混汤的高含量杂粮面条。

In order to improve the content of coarse grains and nutritional value of noodles, the technology of vacuum cold extrusion was used to mix oat, barley and tartary buckwheat flour with 20% wheat flour as base material. The cooking loss rate and sensory score were evaluated. Though controlling water addition, water temperature, wake-up time, coking loss rate was set as response value, and the technology of high content coarse grains noodles was optimized using response surface method. The result show that the flour ratio of wheat, oat, barley and tartary buckwheat was 2:3.75:1.25:3. Noodles made with this ratio had better sensory quality (sensory score was 87) and lower cooking loss rate (10.04%). Under this ratio, processing technology of noodle with high content coarse grain was optimized. The best processing conditions of noodle with high content coarse grain were as follows: Water addition of 45%, water temperature of 58 ℃ , wake-up time of 10.5 min. Under these conditions, the coking loss rate of noodle was 8.01%. Compared with that of mixed noodles, the cooking loss rate was reduced by 2.03%, and the quality was improved. In conclusion, the vacuum cold extrusion technology could be used to produce noodles with high content coarse grains and good taste.

国家现代农业（燕麦荞麦）产业体系建设专项（CARS-07-E-2）；山西省重点研发计划项目(201703D211001-06-02；201803D221013-2）；山西省农业科学院院市（县）共建”研发专项科研项目（YCX2018D2YX11）