不同加水量对生鲜面条品质的影响
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摘要
研究加水量对生鲜面条的颜色变化,质构特性,拉伸特性,蒸煮特性的影响,并通过水分分布及电镜方法进行面条的微观变化,结合感官评价,得到制作面条的最适加水量。结果表明:通过加水量对生鲜面条水分分布的影响,得到含水量为35%时可以让面筋蛋白和淀粉胶粒更加充分形成,其对面条的硬度、咀嚼度影响最小。结合感官评价,加35%的水可以更好地改善生鲜面条的表观状态、质地、黏性和光滑性等感官品质。
Changes in fresh noodles with different amount of water during storage were evaluated at the color changes,textural properties,tensile property,impact of cooking characteristics,microscopic changes of noodles through water distribution and electron microscope of noodles through water distribution and electron microscope methods,combined with sensory evaluation,making noodles get the optimum water addition. The result indicated that the amount of water on the effect of fresh noodles water distribution,water content of 35 %could be made of gluten and starch particles more fully formed,which had the least influence on the hardness of noodles. Combined with sensory evaluation,adding 35 % water could better improve the sensory quality of fresh noodles,such as apparent state,texture,viscosity and smoothness.
Changes in fresh noodles with different amount of water during storage were evaluated at the color changes,textural properties,tensile property,impact of cooking characteristics,microscopic changes of noodles through water distribution and electron microscope of noodles through water distribution and electron microscope methods,combined with sensory evaluation,making noodles get the optimum water addition. The result indicated that the amount of water on the effect of fresh noodles water distribution,water content of 35 %could be made of gluten and starch particles more fully formed,which had the least influence on the hardness of noodles. Combined with sensory evaluation,adding 35 % water could better improve the sensory quality of fresh noodles,such as apparent state,texture,viscosity and smoothness.
引文
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[15]部佩兰,徐明.麦鼓膳食纤维面条烹煮品质特性的研究[J].农业科学研究,2007,28(2):27-29
[16]Kim H J,Morita N,Lee S H,et al.Scanning electron microscopic observations of dough and bread supplemented with Gastrodia elata Blume powder[J].Food Research International,2003,36(4):387-397
[17]中华人民共和国商业部.LS/T 3202-1993面条用小麦粉[S].北京:中国标准出版社,1993
[2]Baik B K,Czuchajowska Z,Pomeranz Y.Discoloration of dough for oeiental noodles[J].Cereal Chemistry,1995,72(2):198-202
[3]Park C S,Baik B K.Flour characteristics related to optimum water absorption of noodle dough for making white salted noodles[J].Cereal Chem,2002,79(6):86-873
[4]Ye Y L,Zhang Y,He Z H,et al.Effects of flour extraction rate,added water,and Salt on color and texture of Chinese white noodles[J].Cereal Chem,2009,86(4):477-485
[5]周显青,张玉荣.拉面实验室制作及评价方法的研究[J].中国粮油学报,2000,15(4):53-56
[6]Hatcher D W,Kruger J E,Anderson M J.Influence of water absorption on the processing and quality of oriental noodles[J].Cereal Chemistry,1999,76:566-572
[7]李曼.生鲜面制品的品质劣变机制及调控研究[D].无锡:江南大学:2014
[8]李田田,王晓曦,马森,等.储藏条件对生鲜湿面条水分状态及相关品质的影响[J].粮食与饲料工业,2014,12(7):31-35
[9]C M Christensen.Food Texture Perception[J].Advances in Food Research,1984,29:159-199
[10]M Bourne.Food texture and viscosity-concept and measurement[M].San Diego:Academic Press,2002:107-188
[11]Rajendra P Borwankar.Food texture and rheology:A tutorial review[J].Journal of Food Engineering,1992,16(1/2):1-16
[12]李卓瓦,王春,陈洁.质构仪拉伸试验在面粉品质评价中的应用[J].粮食加工,2006,31(4):90-91
[13]章绍兵,陆启玉,吕燕红.脂类对面条品质的影响[J].粮油食品科技,2005,13(1):12-15
[14]杨艳,于功明,王成忠.海藻酸丙二醇酯对酸性湿面条质构影响研究[J].粮食与油脂,2009(5):16-18
[15]部佩兰,徐明.麦鼓膳食纤维面条烹煮品质特性的研究[J].农业科学研究,2007,28(2):27-29
[16]Kim H J,Morita N,Lee S H,et al.Scanning electron microscopic observations of dough and bread supplemented with Gastrodia elata Blume powder[J].Food Research International,2003,36(4):387-397
[17]中华人民共和国商业部.LS/T 3202-1993面条用小麦粉[S].北京:中国标准出版社,1993