微细化苦荞全粉在面条加工中的应用
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摘要
以小麦面粉为对照,将经过微细化处理的苦荞全粉按10%～40%(质量分数)的比例添加到小麦面粉中加工面条,在不添加增筋剂、增稠剂等的条件下,混合粉中微细化苦荞全粉添加比例为10%(质量分数)时,加工面条品质最佳。研究采用Mixolab混合实验仪目标剖面图分析法、感官品质、质构分析等对微细化苦荞全粉加工面条品质进行判定。结果表明,Mixolab混合实验仪目标剖面图分析法可对面条粉的加工性能进行预判,对面制品的后续加工应用有较好的指导意义。
Using wheat flour as control,the best processing condition for noodle is: micronized tartary buckwheat flour 10%-40%,no gluten and thickening agent,and micronized tartary buckwheat flour10%. Using target profile of Mixolab,sensory evaluation and texture analysis,the micronized tartary buckwheat noodle' s quality was studied.The results show that Mixolab analyzer can prejudge the quality of noodles and guide noodle processing.
Using wheat flour as control,the best processing condition for noodle is: micronized tartary buckwheat flour 10%-40%,no gluten and thickening agent,and micronized tartary buckwheat flour10%. Using target profile of Mixolab,sensory evaluation and texture analysis,the micronized tartary buckwheat noodle' s quality was studied.The results show that Mixolab analyzer can prejudge the quality of noodles and guide noodle processing.
引文
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[14]赵延伟,吕振磊,王坤,等.面条的质构与感官的相关性研究[J].食品与机械,2011. 27(4):25-39.
[15]田晓红,汪丽萍,刘明,等.熟化条件对苦荞挂面蒸煮品质的影响[J].粮油食品科技,2012,23(1):1-3.
[16]李丽,李刚凤,谭沙,等.醋酸酯变性淀粉对荞麦挂面烹煮、质构特性的影响[J].食品工业科技,2018(3):48-51.
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[21]远山良,种谷真一. Relationship between sensory evaluation and tensipressor analysis of reimen(Korean noodle)[J].日本食品科学工学会志,1999,46:155-164.
[22]王灵昭.面条质地评价体系的研究[D].郑州:郑州工程学院,2003.
[2]林汝法.中国荞麦[M].北京:中国农业出版社,1994.
[3]母养秀,杜燕萍,陈彩锦,等.不同苦荞品种营养品质与农艺形状及产量的相关性[J].江苏农业科技,2016,44(6):139-142.
[4]郑慧.苦荞麸皮超微粉碎及其粉体特性研究[D].杨凌:西北农林科技大学,2007.
[5] ZHOU Yi-ming,WANG Hong,CUI Lin-lin,et al. Evolution of nutrient ingredients in tartary buckwheat seeds during germination[J]. Food Chemistry,2015,186:244-248.
[6]王中旺.中华面文化大典[M].北京:经济日报出版社,2005:75-81.
[7]张玲,赵国华,高飞虎,等.微细化苦荞全粉对面团特性的影响[J].食品与发酵工业,2017,43(10):177-181.
[8]申连芳,陆启玉.我国挂面行业的现状及发展趋势[J].粮食与食品工业,2011,18(1):4-5.
[9]李丽,李秋枫.混合实验仪及其在面粉生产中的应用[J].现代面粉工业,2010(5):35-37.
[10]唐晓锴,于卉.谷物品质分析专家—Mixolab混合实验仪[J].现代面粉工业,2012(5):19-22.
[11]刘爱峰,王灿国,程敦公,等.添加糯小麦粉对小麦粉及其面条品质特性的影响[J].食品科学,2017,38(3):94-100.
[12]李娜,罗学刚.魔芋葡甘聚糖理化性质及化学改性现状[J].食品工业科技,2005,26(10):188-191.
[13] ZHU Fan,CAI Yi-zhong,CORKE H. Evaluation of Asian saltednoodles in the presence of Amaranthus betacyanin pigments[J]. Food Chemistry,2010,118:663-669.
[14]赵延伟,吕振磊,王坤,等.面条的质构与感官的相关性研究[J].食品与机械,2011. 27(4):25-39.
[15]田晓红,汪丽萍,刘明,等.熟化条件对苦荞挂面蒸煮品质的影响[J].粮油食品科技,2012,23(1):1-3.
[16]李丽,李刚凤,谭沙,等.醋酸酯变性淀粉对荞麦挂面烹煮、质构特性的影响[J].食品工业科技,2018(3):48-51.
[17] MATUSO R R,IRVINE G N. Spaghetti tenderness testing apparatus[J]. Cereal Chem,1969,46:1-6.
[18] DEXTER J E. Grain reseach laboratory compressiontester:Instrumentral measuement of cookedspeghetti stickiness[J]. Cereal Chem,1983,60:139-142.
[19] OH N H,SEIB P A,DEYOE C M,et al. Noodles I.Measuring the texture characteristics of cooked noodles[J]. Cereal Chem,1983,60(6):433-438.
[20] YUN S H,REMA G,QUAIL K. Instrumental assess-ments of Japanese white salted noodle quality[J]. J Sci Food Agric,1997,74:81-88.
[21]远山良,种谷真一. Relationship between sensory evaluation and tensipressor analysis of reimen(Korean noodle)[J].日本食品科学工学会志,1999,46:155-164.
[22]王灵昭.面条质地评价体系的研究[D].郑州:郑州工程学院,2003.