板栗粉面皮工艺及品质研究  

Investigation on that process and quality of chestnut flour

作　　者：彭毅秦 肖猛[1] 何江红[1] 黄益前[1] 王聪 范湘凤 代良超 Peng Yiqin;Xiao Meng;He Jiang-hong;Hang Yi-qian;Wang Cong;Fan Xiong-feng;Dai Liang-chao(College of Food,Sichuan Tourism University,Chengdu Sichuan 610100)

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《食品与发酵科技》2019年第1期53-58,共6页Food and Fermentation Science & Technology

基　　金：四川旅游学院2018年科研创新团队(18SCTUTD04);国家级大学生创新创业项目(201811552021;201811552047)

摘　　要：以高筋粉和板栗粉为原料制作板栗面皮,利用模糊数学、主成分综合评分等方法分析板栗粉添加量对面皮品质如感官、质构、色差及理化特性的影响。试验结果表明:随着板栗粉添加量增大,湿面筋、直链淀粉含量以及L值下降显著,黄酮含量、硬度以及a*值显著增大,感官评分、咀嚼性、胶黏性先增后降,主成分评分及综合评分与感官评分结果一致。结果表明:板栗粉添加量为15%时,板栗粉面皮品质最佳。该板栗粉面皮的研制,丰富了板栗制品品种,扩展了面皮原料,有利于板栗的深加工发展。The effects of different addiction of chestnut flour on sensory,texture,color difference and physical and chemical properties of chestnut flour were analyzed.The effect of chestnut powder content on the quality of flour was evaluated by fuzzy mathematics and comprehensive score of main components.The results showed that with the increase of chestnut powder content,wet gluten,amylose content and l value decreased gradually,flavone content,hardness and a value increased gradually,sensory score,chewiness,adhesiveness increased first and then decreased.The main component score and comprehensive score were consistent with sensory score.when the content of chestnut powder was 15%,the quality of chestnut flour crust was the best.

关 键 词：板栗粉 面皮 模糊数学 主成分 感官评价 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]