蛋白强化对鲜面条食用品质的改善  

Effect of protein fortification on the quality of fresh noodles

作　　者：施悦 包玉龙 张文锦 陈舒涵 周鹏[1] SHI Yue;BAO Yulong;ZHANG Wenjin;CHEN Shuhan;ZHOU Peng(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2020年第9期135-140,共6页Food and Fermentation Industries

摘　　要：为研究添加不同蛋白对面条品质的影响,筛选出感官良好、加工品质佳的新型蛋白强化面条,将4种浓缩蛋白粉(乳清浓缩蛋白、牛奶浓缩蛋白、大豆浓缩蛋白、豌豆浓缩蛋白)分别以质量分数5%比例添加至小麦粉中制成鲜面条,测定混合粉的糊化特性、粉质曲线和鲜面条的烹煮品质、质构品质以及感官品质。结果表明,蛋白的添加减小了混合粉的峰值黏度、最终黏度、衰减值以及回生值,使面团的稳定时间增加,弱化度减小。蛋白的添加提高了面条的硬度、咀嚼性和回复性,改善了面条的抗拉性能,以乳清浓缩蛋白强化面条的质构品质最佳。乳清浓缩蛋白强化面条煮后长时间放置不易黏结,在过度煮制后仍能保持较好的形态;结合微观结构可知,乳清浓缩蛋白强化面条均匀性较好,淀粉颗粒与面筋网络彼此之间空隙减少。结合感官评定总分认为乳清浓缩蛋白较适合用于小麦面条的蛋白强化。To study the effect of different protein additions on the quality of noodles, a new type of protein-fortified noodles with good sensory and processing quality was screened out. Four concentrated protein powders(whey protein concentrate, milk protein concentrate, soy protein concentrate, pea protein concentrate) were added to wheat flour in 5% ratio and made into fresh noodles. And the gelatinization characteristics, silty curve of the mixed flour and cooking quality, texture quality and sensory quality were measured. The results showed that the addition of protein reduced the peak viscosity, final viscosity, attenuation value and rebound value of the mixed powder. Meanwhile, it increased the stability time of the dough and decreased the weakening degree. The dry matter water absorption of the four kinds of protein fortified noodles decreased, and the cooking loss increased slightly. The addition of proteins increased the hardness, chewiness and recovery of the noodles and improved the tensile properties of the noodles. Whey protein concentrate fortified noodles can maintain a good shape in the over-cooking experiment and not easy to bond after being placed for a long time. Combined with microstructure of the noodles, the results indicated that whey protein concentrate fortified noodles had good uniformity and the gap between the starch granules and the gluten network were reduced. Combining the above results with the total sensory evaluation scores, whey protein concentrate is more suitable for protein fortification of wheat noodles among the four concentrated proteins.

关 键 词：鲜面条 蛋白强化 乳清浓缩蛋白 表面黏性 耐煮性 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]