豆渣膳食纤维面条制作工艺的优化  

Process Technology of Noodles with Dietary Fiber of Soy Bean Dregs

作　　者：许彦腾[1] 张建新[1] 宋真真[1] 白静[1] 薛金丽[2] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]上海交通大学农业与生物学院,上海200240

出　　处：《西北农业学报》2015年第11期157-164,共8页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：陕西省农业科技攻关项目(2012K02-14)~~

摘　　要：将鲜豆渣制取的膳食纤维粉、海藻酸钠、食盐及饮用水按一定比例,添加至面粉中制成面条,通过Plackett-Burman、最陡爬坡及Box-Behnken试验,测定面条的熟断条率、烹煮损失、吸水率、硬度、弹性及咀嚼性,优化豆渣膳食纤维面条最佳制作工艺。结果表明,Plackett-Burman试验与Box-Behnken试验模型可靠,最优制作配方为豆渣膳食纤维粉颗粒度150目(约0.1mm)、豆渣膳食纤维粉添加量为160g/kg、海藻酸钠添加量为2.5g/kg、食盐添加量为16g/kg、加水量为590g/kg。根据该配方获得的豆渣膳食纤维面条熟断条率为0.00、烹煮损失2.86、吸水率263.61%、硬度191.20g、弹性0.996、咀嚼性78.91,面条品质特性良好。Soy bean dregs are by-products of soy bean productions, which are rich in dietary fiber. To improve the utilization of soy bean dregs, this study extracted dietary fiber powder from fresh soy bean dregs,then the dietary fiber powder of soy bean dregs, sodium alginate, salt and potable water were added into wheat flour to make it into noodles according to a certain proportion. In order to obtain the optimum process parameter of noodles with dietary fiber of soy bean dregs, article cooked broken rate, cooking loss, water absorption, hardness, elasticity and chewiness of noodles were determined in Plackett-Burman, steepest ascent path, and Box-Behnken experiment. The results showed that the optimum process conditions were granularity of dietary fiber powder of soy bean dregs 150 mesh （about 0.1 mm）, added amount of dietary fiber powder of soy bean dregs 160 g/kg, added amount of sodium alginate 2.5 g/kg, added amount of salt 16 g/kg and added amount of potable water 590 g/kg. And the corresponding characteristics of noodles made under this formula were article cooked broken rate 0.00, cooking loss 2.86, water absorption 263.61%, hardness 191.20, elasticity 0. 996 and chewiness 78.91.

关 键 词：膳食纤维 面条 烹煮特性 TPA 质构 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]