黄米挂面品质改善研究
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- 英文论文题名：Study on improving quality of proso millet noodles
- 论文作者：段伟 ; 吴月蛟 ; 沈群
- 英文论文作者：Duan Wei ; Wu Yuejiao ; Shen Qun ; College of Food Science and Nutritional Engineering ; China Agricultural University ; China National Engineering Research Center for Fruit & Vegetable Processing
- 年：2016
- 作者机构：中国农业大学食品科学与营养工程学院;国家果蔬加工工程技术研究中心;
- 论文关键词：黄米 ; 挂面品质 ; 混合试验仪 ; 质构仪 ; 感官评价
- 英文论文关键词：proso millet ; noodle quality ; mixolab ; texture analyzer ; sensory evaluation
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS213.24
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：103k
- 原文格式：O
- 会议级别：全国
摘要
为提高黄米挂面的品质,探求最佳工艺参数,本文利用混合试验仪(Mixolab)测定黄米粉和小麦粉以不同配比的混合粉粉质特性,并将不同配比的混合粉制作成挂面,比较了黄米挂面的物性品质和感官品质,分析了混合粉粉质特性与黄米挂面质构特性的相关性和黄米挂面质构仪参数与感官品质的相关性,建立了粉质特性参数预测质构参数的回归方程。结果表明:黄米粉添加比例在20%时制作出的黄米挂面品质最佳。质构仪TPA指标能较好地反映挂面黏度、光滑性、韧性、食味和整体评分。预测回归方程对黄米挂面的坚实度预测性最好,其次是拉伸性,最后是粘着性。
To improve the quality of proso millet noodles and seek optimum process parameters,the Mixolab was employed to determine the farinograph properties of mixed flour with different proportions of proso millet and wheat flour.At the same time,mixed flour with different proportions was made into noodles,then the texture properties and sensory quality of proso millet noodles were compared.On the other hand,the correlations of farinograph properties and texture properties,texture parameters and sensory quality were analyzed.Finally,the regression equation of farinograph parameters predicting the texture parameters was established.The results show that:the quality of noodles approves optimal level at 20%addition proportion with proso millet flour.Texture analyzer TPA index can reflect the viscosity,toughness,smoothness,taste and overall score of noodles appropriately.The predictability to firmness of noodles with regression equation is the best,followed by stretchability,finally stickiness.
To improve the quality of proso millet noodles and seek optimum process parameters,the Mixolab was employed to determine the farinograph properties of mixed flour with different proportions of proso millet and wheat flour.At the same time,mixed flour with different proportions was made into noodles,then the texture properties and sensory quality of proso millet noodles were compared.On the other hand,the correlations of farinograph properties and texture properties,texture parameters and sensory quality were analyzed.Finally,the regression equation of farinograph parameters predicting the texture parameters was established.The results show that:the quality of noodles approves optimal level at 20%addition proportion with proso millet flour.Texture analyzer TPA index can reflect the viscosity,toughness,smoothness,taste and overall score of noodles appropriately.The predictability to firmness of noodles with regression equation is the best,followed by stretchability,finally stickiness.
引文