微细化处理对食用菌五谷面条蒸煮及质构特性的影响
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摘要
研究微细化处理食用菌五谷面粉对其面条蒸煮及质构的影响,采用微粉碎技术对食用菌五谷混合粉进行处理,并对食用菌五谷面条蒸煮特性、质构特性、表面微观结构等进行检测。结果表明最佳物料粒度为160目(0.097 mm),其体积等效粒径为70.5μm。微细化处理后的混合粉粒径主要分布在3~40μm和40~500μm两个区间内,微细化处理后食用菌五谷面条的最佳蒸煮时间为(13.45±0.26)min;复水率、干物质吸水率分别增加到(93.20±2.28)%、(128.63±2.57)%,干物质损失率、熟断条率分别降低为(6.72±0.09)%、(5.00±0.32)%。质地剖面分析(texture profile analysis,TPA)实验结果表明面条延展性为(-4.09±0.10)g/s,硬度、黏性分别降低至(310.39±7.39)g、(-4.87±0.65)g·s,咀嚼性增加到(102.14±3.31)g·s;拉伸实验结果表明160目(0.097 mm)食用菌五谷面条拉断力最大,为(19.43±0.18)N,拉伸距离为(53.90±0.87)mm。扫描电子显微镜观察结果表明,随着微细化程度增加,面条表观改善,结构变得更加致密光滑,孔隙相对减少,有利于提高食用菌五谷面条的蒸煮耐性,改善其质构持性。
The effect of micronization of blended flours of five cereals as well as shiitake mushroom powder intended for producing noodles on cooking and texture properties and microstructure was studied. The results showed that the optimal particle size was 160 mesh(0.097 mm) with a volume equivalent diameter of 70.5 μm. The particle size distribution of mixed powders after micronization was mainly in the ranges of 3–40 and 40–500 μm and the optimal cooking time of fivecereal noodles with shiitake mushroom was(13.45 ± 0.26) min. The rehydration rate and water absorption rate of dry matter increased to(93.20 ± 2.28)% and(128.63 ± 2.57)%, respectively, and the dry matter loss rate and breaking rate after cooking reduced to(6.72 ± 0.09)% and(5.00 ± 0.32)%, respectively. Texture profile analysis(TPA) showed that the ductility was(-4.09 ± 0.10) g/s, the hardness and viscosity decreased to(310.39 ± 7.39) g and(-4.87 ± 0.65) g·s respectively, and the chewiness increased to(102.14 ± 3.31) g·s. Tensile test showed that the maximum breaking force of(19.43±0.18) N was obtained at 160 mesh(0.097 mm), along with an elongation of(53.90 ± 0.87) mm. Scanning electron microscopy(SEM) showed that the surface of noodles was greatly improved, the structure became denser and smoother and the porosity was relatively reduced with increasing degree of micronization, thereby being beneficial for improving the cooking endurance and texture characteristics of noodles.
The effect of micronization of blended flours of five cereals as well as shiitake mushroom powder intended for producing noodles on cooking and texture properties and microstructure was studied. The results showed that the optimal particle size was 160 mesh(0.097 mm) with a volume equivalent diameter of 70.5 μm. The particle size distribution of mixed powders after micronization was mainly in the ranges of 3–40 and 40–500 μm and the optimal cooking time of fivecereal noodles with shiitake mushroom was(13.45 ± 0.26) min. The rehydration rate and water absorption rate of dry matter increased to(93.20 ± 2.28)% and(128.63 ± 2.57)%, respectively, and the dry matter loss rate and breaking rate after cooking reduced to(6.72 ± 0.09)% and(5.00 ± 0.32)%, respectively. Texture profile analysis(TPA) showed that the ductility was(-4.09 ± 0.10) g/s, the hardness and viscosity decreased to(310.39 ± 7.39) g and(-4.87 ± 0.65) g·s respectively, and the chewiness increased to(102.14 ± 3.31) g·s. Tensile test showed that the maximum breaking force of(19.43±0.18) N was obtained at 160 mesh(0.097 mm), along with an elongation of(53.90 ± 0.87) mm. Scanning electron microscopy(SEM) showed that the surface of noodles was greatly improved, the structure became denser and smoother and the porosity was relatively reduced with increasing degree of micronization, thereby being beneficial for improving the cooking endurance and texture characteristics of noodles.
引文
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[2]陈季旺,张瑞忠,余小兵,等.燕麦方便面的非膨化挤压生产技术[J].食品科学,2010,31(8):20-23.
[3]高力翔,张玉秀,孙飙,等.大学生食物多样性及食物成分偏好对体质健康的影响[J].体育学刊,2007,14(8):78-82.DOI:10.16237/j.cnki.cn44-1404/g8.2007.08.015.
[4]孙洁.科技创新加快食物营养与健康发展[J].中国农村科技,2014(11):20-23.DOI:10.3969/j.issn.1005-9768.2014.11.013.
[5]李玉.中国食用菌产业的发展态势[J].食药用菌,2011,19(1):1-5.
[6]徐元元,国旭丹,贺丽霞,等.常见6种杂粮与2种主粮的抗氧化活性比较研究[J].食品科学,2012,33(7):20-25.
[7]FERNANDES D C,FREITAS J B,CZEDER L P,et al.Nutritional composition and protein value of the baru(Dipteryx alata Vog.)almond from the Brazilian Savanna[J].Journal of the Science of Food and Agriculture,2010,90(10):1650-1655.DOI:10.1002/jsfa.3997.
[8]FAO/WHO.Energy and protein requirements[R].Geneva:World Health Organization,1973.
[9]张泽煌,钟秋珍,林旗华.杨梅果实氨基酸组成及营养评价[J].热带作物学报,2012,33(12):2279-2283.DOI:10.3969/j.issn.1000-2561.2012.12.030.
[10]苏东民,李逸鹤.小麦粉粒度研究综述[J].粮食与饲料工业,2006(3):7-9.DOI:10.3969/j.issn.1003-6202.2006.03.005.
[11]安红周,吴丹,韩杰,等.不同添加剂对鲜食面条品质影响的研究[J].食品科技,2010,35(10):186-191.DOI:10.13684/j.cnki.spkj.2010.10.026.
[12]张杏丽.面粉质量对鲜湿面条品质影响的研究[D].郑州:河南工业大学,2011:8-27.
[13]郭武汉,关二旗,卞科.超微粉碎技术应用研究进展[J].粮食与饲料工业,2015(5):38-40.DOI:10.7633/j.issn.1003-6202.2015.05.010.
[14]DU Bin,ZHU Fengmei,XU Baojun.Physicochemical and antioxidant properties of dietary fibers from Qingke(hull-less barley)our as affected by ultrafine grinding[J].Bioactive Carbohydrates and Dietary Fibre,2014,4(2):170-175.DOI:10.1016/j.bcdf.2014.09.003.
[15]林金剑.多种谷物馒头粉的研究[D].无锡:江南大学,2008:7-29.
[16]石磊.颗粒度及糊化度对玉米面团理化性质的影响[D].杨凌:西北农林科技大学,2014:17-37.
[17]陆启玉,张国印,潘强.非油炸方便面复水性的改善研究[J].食品科技,2007,32(2):210-213.DOI:10.3969/j.issn.1005-9989.2007.02.058.
[18]马萨日娜,张美莉,蔺瑞.提高燕麦方便面品质的工艺研究[J].中国粮油学报,2011,26(7):103-107.
[19]冯蕾,李梦琴,李超然.小米粉对面条特性及动态力学性质的影响[J].食品科学,2013,34(19):118-122.DOI:10.7506/spkx1002-6630-201319026.
[20]丁捷,唐艳,黄益前,等.青稞粉对速冻面条品质的影响[J].粮油食品加工,2016,24(4):27-32.DOI:10.3969/j.issn.1007-7561.2016.04.007.
[21]王灵昭,陆启玉,袁传光.用质构仪评价面条质地品质的研究[J].郑州工程学院学报,2003(3):29-33.DOI:10.3969/j.issn.1673-2383.2003.03.008.
[22]李剑平.扫描电子显微镜对样品的要求及样品的制备[J].分析测试技术与仪器,2007,13(1):74-77.DOI:10.3969/j.issn.1006-3757.2007.01.017.
[23]刘强,田建珍,李佳佳.小麦粉粒度控制及对面制品品质影响[J].中国粉体工业,2012(1):14-17.
[24]张帅.食用菌再制米生产工艺的优化[D].长春:吉林农业大学,2014:28-30.
[25]田晓红,汪丽萍,谭斌,等.小米粉含量对小米小麦混合粉及其挂面品质特性的影响研究[J].中国粮油学报,2014,29(8):17-22.
[26]张艳荣,王研,刘相阳,等.挤出处理对玉米面团物性的影响[J].食品科技,2012,37(3):187-191.DOI:10.13684/j.cnki.spkj.2012.03.068.
[27]王大为,张娜,刘婷婷.玉米皮多糖挤出低聚化的研究[J].食品科学,2009,30(2):138-141.DOI:10.3321/j.issn:1002-6630.2009.02.028.
[28]赵延伟,吕振磊,王坤,等.面条的质构与感官评价的相关性研究[J].食品与机械,2011,27(4):25-28.DOI:10.3969/j.issn.1003-5788.2011.04.006.
[29]WU Fengfeng,MENG Yaping,YANG Na,et al.Effects of mung bean starch on quality of rice noodles made by direct dry flour extrusion[J].LWT-Food Science and Technology,2015,63(2):1199-1205.DOI:10.1016/j.lwt.2015.04.063.
[30]NIU Meng,HOU Gary,LEE Bon,et al.Effects of fine grinding of millfeeds on the quality attributes of reconstituted whole-wheat flour and its raw noodle products[J].LWT-Food Science and Technology,2014,57(1):58-64.DOI:10.1016/j.lwt.2014.01.021.