脱毒冷榨亚麻饼粕对挂面品质的影响  

Effect of detoxified cold pressed flaxseed meal on dry noodles quality

作　　者：赵胜男[1] 吕晓玲[1] 郑满荣 王璐瑶[1] ZHAO Sheng-nan;LüXiao-ling;ZHENG Man-rong;WANG Lu-yao(College of Food Engineering and Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学,食品工程与生物技术学院,天津300457

出　　处：《粮食与油脂》2018年第8期29-32,共4页Cereals & Oils

摘　　要：利用高效液相色谱和紫外分光光度计对脱毒冷榨亚麻饼粕的氨基酸进行分析,得出100 g亚麻饼粕中必需氨基酸14.23 g,占其氨基酸总量的53.1%;依据植物蛋白氨基酸互补的原则,开发了一种新型亚麻饼粕营养挂面,综合考虑不同添加量的亚麻饼粕对挂面的氨基酸比值系数分、蒸煮特性、质构特性和感官等指标的影响,最终选择亚麻饼粕最佳添加比例为15%。The amino acids of detoxified cold pressed flaxseed meal were analyzed by high performance liquid chromatography and ultraviolet spectrophotometer.There were 14.23g essential amino acids in 100 g fl axseed meal,which accounting for 53.1%in total amino acids.Based on the principle of vegetable protein amino coordination,a new type of fl axseed meal nutritional dry noodle was developed.The effect of different additive amount of detoxifi ed cold pressed fl axseed meals on dry noodles'characteristics was studied,which included score of ratio coeffi cient of amino acid,cooking characteristics,texture properties and sensory score.The optimized additive amount of pressed fl axseed was 15%.

关 键 词：脱毒冷榨亚麻饼粕 生氰糖苷 氨基酸比值系数分 蒸煮损失 挂面 

分 类 号：TQ645.8[化学工程—精细化工]