板栗粉面皮工艺及品质研究
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摘要
以高筋粉和板栗粉为原料制作板栗面皮,利用模糊数学、主成分综合评分等方法分析板栗粉添加量对面皮品质如感官、质构、色差及理化特性的影响。试验结果表明:随着板栗粉添加量增大,湿面筋、直链淀粉含量以及L值下降显著,黄酮含量、硬度以及a*值显著增大,感官评分、咀嚼性、胶黏性先增后降,主成分评分及综合评分与感官评分结果一致。结果表明:板栗粉添加量为15%时,板栗粉面皮品质最佳。该板栗粉面皮的研制,丰富了板栗制品品种,扩展了面皮原料,有利于板栗的深加工发展。
The effects of different addiction of chestnut flour on sensory, texture, color difference and physical and chemical properties of chestnut flour were analyzed. The effect of chestnut powder content on the quality of flour was evaluated by fuzzy mathematics and comprehensive score of main components. The results showed that with the increase of chestnut powder content, wet gluten, amylose content and l value decreased gradually,flavone content, hardness and a value increased gradually, sensory score, chewiness, adhesiveness increased first and then decreased. The main component score and comprehensive score were consistent with sensory score. when the content of chestnut powder was 15%, the quality of chestnut flour crust was the best.
The effects of different addiction of chestnut flour on sensory, texture, color difference and physical and chemical properties of chestnut flour were analyzed. The effect of chestnut powder content on the quality of flour was evaluated by fuzzy mathematics and comprehensive score of main components. The results showed that with the increase of chestnut powder content, wet gluten, amylose content and l value decreased gradually,flavone content, hardness and a value increased gradually, sensory score, chewiness, adhesiveness increased first and then decreased. The main component score and comprehensive score were consistent with sensory score. when the content of chestnut powder was 15%, the quality of chestnut flour crust was the best.
引文
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[2]杨丹,徐元芬,张驰.正交试验优化板栗中硒蛋白的提取工艺[J].山东化工,2017(7):10-14.
[3]张乐,王赵改,杨慧,等.不同板栗品种营养成分及风味物质分析[J].食品科学,2016(10):164-169.
[4]李照茜,文晓语,金凤,等.湿热处理对板栗淀粉结构及理化性质的影响[J].中国粮油学报,2017,32(9):69-74,80.
[5]兰霜,黎厚斌,吴习宇.壳聚糖复合涂膜对板栗保鲜效果的影响研究[J].包装学报,2017,9(1):85-92.
[6]鲁周民,袁坤,张忠良,等.板栗芙蓉酥糕加工工艺[J].食品与发酵工业,2006(6):157-159.
[7]谢强,苗淑萍,毛羽扬.小笼包面皮制作优化工艺研究[J].食品科技,2014,39(11):158-162.
[8]孙莹,江连洲,李爽.基于模糊数学综合感官评价的马铃薯粉饺子皮的工艺研究[J].食品工业科技,2017,38(13):177-180.
[9]彭琪,赵力超,刘欣,等.优质烤鸭面皮加工工艺的研究[J].食品工业科技,2009,30(3):267-270.
[10]肖玫,薛婷婷,刘德龙,等.芦荟板栗低糖果脯的加工工艺[J].江苏农业科学,2010(6):456-458.
[11]王思文.板栗乳酸发酵饮料加工工艺研究[D].吉林农业大学,2015.
[12]肖玫,薛婷婷,刘德龙,等.芦荟板栗低糖果脯的加工工艺[J].江苏农业科学,2010(6):456-458.
[13]胡欣洁,赵雪梅,丁捷,等.基于模糊综合评价法优化挤压型速冻青稞鱼面关键工艺[J].食品与机械,2017,33(4):164-170,194.