不同加工条件对藜麦面条质构特性的影响
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摘要
为制作出营养健康且符合大众口味的面条,研究以藜麦面粉为原料,与谷朊粉、食盐按照一定的比例混合制成面条,经不同加工条件处理后,测定其质构特性,选取硬度和弹性两个物性指标进行分析,并对面条进行感官评价。采用正交优化试验对影响面条品质特性的因素进行分析,得出最佳工艺配方。结果表明,藜麦粉用量25%、谷朊粉用量3%、食盐用量2%,在和面温度30℃、熟化时间10 min、存放时间15 min的工艺条件下制作的面条口感爽滑,具有独特的藜麦清香并且营养价值全面。
In order to produce nutritious and healthy noodles that meet the public taste,this study uses quinoa flour as raw material,and mixes it with glutinous rice flour and salt in a certain proportion to make noodles.After processing under different processing conditions,the texture properties were determined,and two physical properties,hardness and elasticity,were selected for analysis,and sensory evaluation of noodles was performed. The orthogonal optimization experiment was used to analyze the factors affecting the quality characteristics of the noodles,and the best process formulation was obtained. The results show that the amount of quinoa flour was 25%,the amount of gluten powder was 3%,and the salt content was 2%.The noodles prepared under the conditions of dough temperature 30 ℃,maturing time 10 min and storage time 15 min were delicious and smooth,and had unique fragrance of quinoa and comprehensive nutritional value.
In order to produce nutritious and healthy noodles that meet the public taste,this study uses quinoa flour as raw material,and mixes it with glutinous rice flour and salt in a certain proportion to make noodles.After processing under different processing conditions,the texture properties were determined,and two physical properties,hardness and elasticity,were selected for analysis,and sensory evaluation of noodles was performed. The orthogonal optimization experiment was used to analyze the factors affecting the quality characteristics of the noodles,and the best process formulation was obtained. The results show that the amount of quinoa flour was 25%,the amount of gluten powder was 3%,and the salt content was 2%.The noodles prepared under the conditions of dough temperature 30 ℃,maturing time 10 min and storage time 15 min were delicious and smooth,and had unique fragrance of quinoa and comprehensive nutritional value.
引文
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[16]孙棡,李华,陆启玉,等.花色面条的加工与研究进展[J].粮食与油脂,2017,30(7):9-12.
[17]王棐,张文斌,杨瑞金,等.藜麦蛋白质的提取及其功能性质研究[J].食品科技,2018,43(2):228-234.
[2]李娜娜,裴艳婷,宫永超,等.藜麦研究现状与发展前景[J].山东农业科学,2016,48(10):145-148.
[3]Verena N,Juan D U,Ruth C.Assessment of the nutritional composition of quinoa(Chenopodium quinoa Willd.)[J].Food Chemistry,2016,193:47-54.
[4]Pizarro I,G?3M e z-G?3M e z M,L e?3N J,e t a l.Bioaccessibility and arsenic speciation in carrots,beets and quinoa from a contaminated area of Chile[J].Science of the Total Environment,2016,565:557-563.
[5]吴英思,杜文亮,陈伟,等.藜麦脱出物的物料特性研究[J].农机化研究,2017,39(9):184-189.
[6]王晨静,赵习武,陆国权,等.藜麦特性及开发研究进展[J].浙江农林大学学报,2014,30(2):296-301.
[7]顾娴,黄杰,魏玉明,等.藜麦研究进展及发展前景[J].中国农学通报,2015,31(30):201-204.
[8]彭伟,周惠明,郭晓娜.杂粮面条研究进展[J].粮食与食品工业,2014,21(2):12-14.
[9]张秋会,宋莲军,黄现青,等.质构仪在食品分析与检测中的应用[J].农产品加工,2017(24):52-56.
[10]纪宗亚.质构仪及其在食品品质检测方面的应用[J].食品工程,2011(3):22-25.
[11]宋莲军,赵秋艳,乔明武,等.高含量荞麦面条的品质改良研究[J].粮食与饲料工业,2008(2):28-29.
[12]王慧玲,刘雪君,丁芳,等.响应面法优化绿茶调味酱配方[J].包装与食品机械,2017,35(4):30-36.
[13]潘治利,田萍萍,黄忠民,等.不同品种小麦粉的粉质特性对速冻熟制面条品质的影响[J].农业工程学报,2017,33(3):307-314.
[14]孙皎皎,董文宾,许先猛.不同改良剂对玉米面条品质的影响[J].粮油食品科技,2015,23(1):51-54.
[15]郝亭亭,唐琳清,刘瑶,等.新型藜麦杂粮面包工艺研究[J].农产品加工,2017(2):24-28.
[16]孙棡,李华,陆启玉,等.花色面条的加工与研究进展[J].粮食与油脂,2017,30(7):9-12.
[17]王棐,张文斌,杨瑞金,等.藜麦蛋白质的提取及其功能性质研究[J].食品科技,2018,43(2):228-234.