微细化处理对食用菌五谷面条蒸煮及质构特性的影响  

Effect of Micronization on Cooking and Texture Properties of Five-Cereal Noodles with Edible Mushroom

作　　者：张艳荣[1] 郭中 刘通[1] 高宇航[1] 陈丙宇 ZHANG Yanrong;GUO Zhong;LIU Tong;GAO Yuhang;CHEN Bingyu(College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品科学》2017年第11期110-115,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2013BAD16B08)

摘　　要：研究微细化处理食用菌五谷面粉对其面条蒸煮及质构的影响,采用微粉碎技术对食用菌五谷混合粉进行处理,并对食用菌五谷面条蒸煮特性、质构特性、表面微观结构等进行检测。结果表明最佳物料粒度为160目(0.097 mm),其体积等效粒径为70.5μm。微细化处理后的混合粉粒径主要分布在3~40μm和40~500μm两个区间内,微细化处理后食用菌五谷面条的最佳蒸煮时间为(13.45±0.26)min;复水率、干物质吸水率分别增加到(93.20±2.28)%、(128.63±2.57)%,干物质损失率、熟断条率分别降低为(6.72±0.09)%、(5.00±0.32)%。质地剖面分析(texture profile analysis,TPA)实验结果表明面条延展性为(-4.09±0.10)g/s,硬度、黏性分别降低至(310.39±7.39)g、(-4.87±0.65)g·s,咀嚼性增加到(102.14±3.31)g·s;拉伸实验结果表明160目(0.097 mm)食用菌五谷面条拉断力最大,为(19.43±0.18)N,拉伸距离为(53.90±0.87)mm。扫描电子显微镜观察结果表明,随着微细化程度增加,面条表观改善,结构变得更加致密光滑,孔隙相对减少,有利于提高食用菌五谷面条的蒸煮耐性,改善其质构持性。The effect of micronization of blended flours of five cereals as well as shiitake mushroom powder intended forproducing noodles on cooking and texture properties and microstructure was studied.The results showed that the optimalparticle size was160mesh(0.097mm)with a volume equivalent diameter of70.5μm.The particle size distribution ofmixed powders after micronization was mainly in the ranges of3–40and40–500μm and the optimal cooking time of fivecerealnoodles with shiitake mushroom was(13.45±0.26)min.The rehydration rate and water absorption rate of dry matterincreased to(93.20±2.28)%and(128.63±2.57)%,respectively,and the dry matter loss rate and breaking rate after cookingreduced to(6.72±0.09)%and(5.00±0.32)%,respectively.Texture profile analysis(TPA)showed that the ductility was(-4.09±0.10)g/s,the hardness and viscosity decreased to(310.39±7.39)g and(-4.87±0.65)g·s respectively,and thechewiness increased to(102.14±3.31)g·s.Tensile test showed that the maximum breaking force of(19.43±0.18)N wasobtained at160mesh(0.097mm),along with an elongation of(53.90±0.87)mm.Scanning electron microscopy(SEM)showed that the surface of noodles was greatly improved,the structure became denser and smoother and the porosity wasrelatively reduced with increasing degree of micronization,thereby being beneficial for improving the cooking enduranceand texture characteristics of noodles.

关 键 词：微细化处理 食用菌五谷面条 蒸煮特性 质构特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]