主料成分对低蛋白高粱面条品质的影响研究  

Research on the effect of main ingredients on the quality of low protein sorghum noodle

作　　者：寇兴凯[1,2] 杜方岭[1,2] 贾敏[1] 徐同成[1] KOU Xing-kai DU Fang-ling JIA Min XU Tong-cheng(Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, Shandong, China College of Food Science and Engineering, Qingdao University of Agriculture, Qingdao 266109, Shandong, China)

机构地区：[1]山东省农业科学院农产品研究所山东省农产品精深加工技术重点实验室,山东济南250100 [2]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《粮食与油脂》2016年第10期41-46,共6页Cereals & Oils

基　　金：山东省科技重大专项(2015ZDZX05005);山东省农业科学院科技创新重点项目(2014CXZ03);山东省引进海外高层次人才创新计划(tahw20110532)

摘　　要：以小麦淀粉为原料,通过添加高粱粉、小麦粉、预糊化淀粉等主料来制作低蛋白高粱面条。通过质构分析的手段,研究了高粱粉、小麦粉、预糊化淀粉等主料成分对低蛋白高粱面条品质的影响。研究结果表明:不同添加量的主料成分对低蛋白高粱面条的品质有一定影响。通过单因素和正交试验,得到低蛋白高粱面条的各主料成分的最佳添加量为20%高粱粉、25%小麦粉、20%预糊化淀粉、35%小麦淀粉和35%饮用水。各主料成分在此添加量下经过传统加工工艺可制得品质较好的低蛋白高粱面条。Low protein sorghum noodle was prepared by using wheat starch as main ingredient, adding sorghum flour, wheat flour and pre-gelatinized starch. The effects of sorghum flour, wheat flour and pre-gelatinized starch on the quality of low protein sorghum noodle were studied using texture analysis. The results showed that the additive amount of main ingredients had certain influence on quality of low protein sorghum noodle. Through single factor experiment and orthogonal experiment, the optimal formula of low protein sorghum noodle was determined as follows： 20% of sorghum flour, 25% of wheat flour,20% of pre-gelatinized starch,35% of wheat starch and 35% of drinkable water. The low protein sorghum noodle with satisfying quality could be obtained using the optimum formula by traditional processing technology.

关 键 词：主料成分 高粱 低蛋白面条 质构 品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]