豆腐柴叶高蛋白营养保健型鲜湿面配方的优化  

Optimization of the Formula of Leaves of Premna microphylla Turcz. and High-protein Nutritions Health-care Fresh-type Wet Noodles

作　　者：李顺秀 崔红军 刘汝萃 范书琴 牛祥臣 王笛 LI Shun-xiu;CUI Hong-jun;LIU Ru-cui;FAN Shu-qin;NIU Xiang-chen;WANG Di(Shandong Yuwang Ecological Food Industry Co., Ltd., Yucheng 251200, Shandong, China)

机构地区：[1]山东禹王生态食业有限公司,山东禹城251200

出　　处：《食品研究与开发》2019年第16期68-73,共6页Food Research and Development

摘　　要：采用单因素和正交设计试验对豆腐柴叶高蛋白营养保健型鲜湿面的配方进行优化,以感官评分和质地剖面分析(texture profile analysis, TPA)特性为指标。考察豆腐柴叶微粉、大豆分离蛋白、谷朊粉及谷氨酰胺转氨酶对鲜湿面感官评分及TPA质构特性的影响。结果表明:豆腐柴叶微粉添加量2.0 %、大豆分离蛋白添加量2.0 %、谷朊粉添加量3.0 %及谷氨酰胺转氨酶添加量0.25 %时,TPA咀嚼性适中,感官评分为98.5分。在此条件下研制出的豆腐柴叶高蛋白营养保健型鲜湿面颜色翠绿、风味独特,劲道爽口,回味甘甜,且具有丰富的营养价值。The single factor and orthogonal design experiments were used to optimize the formula of high-protein nutrition and health-care fresh wet noodles. The sensory score and texture profile analysis(TPA) characteristics were used as indicators to investigate the powder of leaves of Premna microphylla Turcz., soy protein isolate, gluten meal and glutamine transaminase. The experimental results showed that texture profile analysis(TPA) chewability was moderate and the sensory score was 98.5 points when the addition amount of leaves of Premna microphylla Turcz. was 2.0 %, the amount of soy protein isolate added was 2.0 %, the amount of gluten was 3.0 %, and the amount of glutamine transaminase was 0.25 %. Under these conditions, the high-protein nutritious health-care fresh-type wet noodles developed by the leaves of Premna microphylla Turcz. had a unique green color, a refreshing taste, a sweet aftertaste, and rich nutritional value.

关 键 词：正交试验设计 豆腐柴叶 大豆分离蛋白 高蛋白 鲜湿面 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]