三种天然亲水胶体对冷冻面团和面条品质的影响  

Influence of Three Kinds of Hydrophilic Colloid on the Quality of Frozen Fough

作　　者：薛淑静[1] 杨德[1] 高梓瑜 李露[1] 叶佳琪 XUE Shu-jing;YANG De;GAO Zi-yu;LI Lu;YE Jia-qi(Institute for Farm Products and Nuclear-Agricultural Technology,Huhei Academy of Agricahural Sciences,Wuhan 430064,China;Chutian College of Huazhong Agricultural University,Wuhan 430000,China;College of Bioengineering and Food Seienee,Hubei University of Teehnology,Wuhan 430068,China)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,武汉430064 [2]华中农业大学楚天学院,武汉430000 [3]湖北工业大学生物工程与食品学院,武汉430068

出　　处：《湖北农业科学》2018年第21期97-100,共4页Hubei Agricultural Sciences

基　　金：湖北省农业科学院青年科学基金项目(2015NKYJJ38)

摘　　要：以硬度、黏度、剪切力为评价指标,研究了南瓜多糖、黑木耳多糖、魔芋3种不同亲水胶体对冷冻面团品质的影响。结果表明,以黏度、剪切力为指标,黑木耳多糖的效果最优,南瓜多糖的效果最差;以拉伸力为指标,魔芋粉的效果最优,黑木耳多糖的效果最差;最佳组合为黑木耳多糖0.5%,南瓜多糖1.0%,魔芋粉1.0%,以此配方制作的冷冻面条与未添加亲水胶体的冷冻面条进行比较,发现添加胶体的冷冻面条的黏性下降10.56%,剪切力上升8.47%,拉伸力上升14.25%,并且面条的蒸煮吸水率增大9.93个百分点,蒸煮损失率降低1.51个百分点,感官评价结果表明添加亲水胶体的冷冻面条在色泽、表观状态、适口性、韧性、黏性、光滑性和食味等方面均有不同的提升。The hardness and adhesion of the dough as evaluation index,this topic is mainly to research three kinds of hydrophilic colloid such as pumpkin polysaccharide,black fungus polysaccharide and konjac powder adding to dough and frozening. The results showed that the best combination of konjac powder is 0.5% black fungus polysaccharide,pumpkin polysaccharide 1.0%,konjac powder is 1.0%. After making the dough into noodles and adding hydrophilic colloid cold noodles,we found that adding hydrophilic colloid,the viscosity fell by 10.56%,up by 8.47% shear force,tensile force rose 14.25%,and noodle cooking bibulous rate is increased by 9.93 percentage points,cooking loss rate was reduced by 1.51 percentage points. Sensory evaluation showed that forzen noodles with hydrophilic colloid had different improvements in color,apparent state,palatability,toughness, viscosity, smoothness and taste.

关 键 词：冷冻面团 亲水性胶体 面条 质构特性 蒸煮特性 

分 类 号：TS201.7[轻工技术与工程—食品科学]