超高压处理对荞麦复合面条煮制性影响
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摘要
采用超高压处理荞麦面粉,并将处理过的荞麦面粉与普通小麦面粉按一定比例混合,制作荞麦面条,分析不同处理条件对面条的断条率、吸水率、煮制损失以及感官品质的影响。在单因素试验的基础上进行了正交试验,探讨超高压改善荞麦面条品质的最佳工艺参数。结果表明:处理压力为400 MPa时,面条的断条率最低,感官评分最好;在300 MPa时,面条的吸水率和煮损率最低。随着处理时间的增加,面条的感官评分也逐渐增长,但整体波动不大。煮制特性整体呈现先减小后增大的趋势,在15～25 min时面条的煮制品质较好。荞麦粉添加比例在35%时面条的蒸煮特性和感官品质有明显的提高。品质优良荞麦小麦面条的加工条件为超高压400 MPa、处理时间20 min、荞麦添加比例为35%。
Effects of different treatment conditions on breaking rate, water absorption rate, loss of cooking and sensory qualities of the noodle made with buckwheat flour that subjected to high pressure and wheat flour in a certain proportion were investigated, and the optimum technological parameters for improving the quality of buckwheat noodles through high pressure process were determined by orthogonal test in this paper. Results showed that when the pressure was 400 MPa, the breaking rate of noodle was the lowest, and the sensory score was the best, and the water absorption rate and loss of cooking of noodle were the lowest when 300 MPa was used. With processing time increment, the sensory score of noodles also increased gradually, however the overall fluctuation was not significant. The cooking characteristics showed a trend of first decreasing and then increasing. The cooking qualities of noodles were better when15～25 min was used. When the addition of buckwheat flour was 35%, the cooking characteristics and organoleptic properties of noodles were improved obviously. The processing conditions for high quality buckwheat flour and wheat flour noodle were as follows: the pressure was 400 MPa, the treatment time was 20 min, and the proportion of buckwheat was 35%.
Effects of different treatment conditions on breaking rate, water absorption rate, loss of cooking and sensory qualities of the noodle made with buckwheat flour that subjected to high pressure and wheat flour in a certain proportion were investigated, and the optimum technological parameters for improving the quality of buckwheat noodles through high pressure process were determined by orthogonal test in this paper. Results showed that when the pressure was 400 MPa, the breaking rate of noodle was the lowest, and the sensory score was the best, and the water absorption rate and loss of cooking of noodle were the lowest when 300 MPa was used. With processing time increment, the sensory score of noodles also increased gradually, however the overall fluctuation was not significant. The cooking characteristics showed a trend of first decreasing and then increasing. The cooking qualities of noodles were better when15～25 min was used. When the addition of buckwheat flour was 35%, the cooking characteristics and organoleptic properties of noodles were improved obviously. The processing conditions for high quality buckwheat flour and wheat flour noodle were as follows: the pressure was 400 MPa, the treatment time was 20 min, and the proportion of buckwheat was 35%.
引文
[1]任真真,李力,郑学玲.不同制备工艺对糯米粉特性及面条品质的影响[J].食品研究与开发,2018,39(18):88-94.
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[10]魏晓明,郭晓娜,朱科学,等.谷氨酰胺转氨酶对荞麦面条品质的影响[J].食品与机械,2016,32(3):188-192.
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[13]挂面:LS/T 3212-2014[S].北京:中国标准出版社,2014.
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[15]姜绍通,钟昔阳,潘丽军,等.超高压改性谷朊粉对面条加工品质的影响[J].农业机械学报,2010,41(03):153-157.
[16]江扬.超高压法制备RS4型荞麦抗性淀粉及其在焙烤食品中的应用[D].上海:上海应用技术大学,2017:10-25.
[2]徐粮,王高坤.荞麦面条的研究[J].粮油加工,2014,(02):60-63.
[3]马雨洁.熟制荞麦面条淀粉模拟消化特性及抗氧化品质研究[D].杨凌:西北农林科技大学,2013:6-24.
[4]Hite B H.The effect of pressure in the presevation of milk[J].Bull west Virginia Univ agric exper stn,1989,58:15-35.
[5]Ahmed J,Ramaswamy H S,Ayad A.Effect of highpressure treatment on rheological,thermal and stuctural changes in Basmatirce flour slurry[J].Journal of Cereal Science,2007,46(2):148-156.
[6]Puppo M C,Beaumal V,Speroni F,et al.B-Conglycinin and glycinin soybean protein emulsions treated by combined temperature-high-pressure treatment[J].Food Hydrocolloids,2011,25(3):289-397.
[7]King A,Kaletunc G.Retrogradation characteristics of high hydrostatic pressure processed corn and wheat starch[J].Carbohydrate Polymers,2008,72(2):293-299.
[8]于勇,潘芳,苏光明,等.超高压技术在粮食产品加工中的应用[J].农业机械学报,2015,46(10):247-254.
[9]Barba F J,Terefe N S,Buckow R,et al.New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods.A review[J].Food Research International,2015,77:725-742.
[10]魏晓明,郭晓娜,朱科学,等.谷氨酰胺转氨酶对荞麦面条品质的影响[J].食品与机械,2016,32(3):188-192.
[11]食品中水分的测定:GB 5009.3-2016[S].北京:中国标·145·准出版社,2010.
[12]粮油检验-小麦粉面条加工品质评价:GB/T 35875-2018[S].北京:中国标准出版社,2018.
[13]挂面:LS/T 3212-2014[S].北京:中国标准出版社,2014.
[14]魏益民.主要食品对小麦籽粒品质的要求[J].中国食品与营养,2002,27(4):22-24.
[15]姜绍通,钟昔阳,潘丽军,等.超高压改性谷朊粉对面条加工品质的影响[J].农业机械学报,2010,41(03):153-157.
[16]江扬.超高压法制备RS4型荞麦抗性淀粉及其在焙烤食品中的应用[D].上海:上海应用技术大学,2017:10-25.