绿豆—小麦混合粉加工特性及其挂面品质研究  

Research on the processing characteristics of mixture of mung bean flour and wheat flour and the quality of the dried noodles

作　　者：汪周俊 黄亮[1] 李爱科[2] 林亲录[1] 陆晖[2] 韩飞[2] 

机构地区：[1]中南林业科技大学,湖南长沙410004 [2]国家粮食局科学研究院,北京100037

出　　处：《粮油食品科技》2016年第5期49-53,共5页Science and Technology of Cereals,Oils and Foods

基　　金：基金项目:粮食营养健康特性研究与基础参数数据库的构建(201313011-6)

摘　　要：将绿豆粉和小麦粉按不同比例混合,研究绿豆粉对绿豆—小麦混合粉加工特性及其所制得挂面品质的影响。结果表明,随着绿豆粉添加量的增加,混合粉的湿面筋含量降低,稳定时间减少,面筋网络结构形成不足,耐搅拌能力下降,峰值粘度、最低粘度、衰减值、最终粘度、回生值、峰值时间不断减小,糊化温度不断提高,混合粉的加工品质趋于恶劣;挂面的烹调时间、烹调损失率上升,吸水率先升后降,添加量为30%时达到最大值,硬度、弹性、胶粘性、咀嚼性和回复性逐渐上升,断裂距离比先增后减,添加量为30%时达到最大值,在绿豆粉添加量超过50%以后,挂面无法制作。The objectives of this paper were to study the processing characteristics of m u n g bean - wheat flour and the quality of the dried noodles made by mung bean - wheat flour with different mung bean flour portions. The results are as follows： within increasing the addition of mung bean powder, the portion of wet gluten was dropping, and the stabilization time was dropping so that the forming of the gluten network structure of dough was insufficient and the ability to mix was decreased; the peak viscosity, low viscosity, attenuation time, final viscosity, setback, and peak time constantly decreased while the pasting tempera-ture continuously increased leading the quality of processing characteristics of the mixed powder tended to be worse; the cooking time and loss increased, water absorption rate increased at first and then decreased and reached the maximum value when the added amount was 30 % ; hardness, elasticity, gum viscosity, chewing ability and recovery gradually increased, and the ratio of fracture distance increased at first and then decreased and reached the maximum value when the added amount was 3 0 % ; and in the amount of more than 50 % , it was impossible to make the mung bean dried noodles.

关 键 词：绿豆粉 绿豆挂面 粉质特性 糊化特性 烹调品质 质构 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]