油橄榄果渣对面条品质的影响  

Effects of Olive Pomace on the Quality of Chinese Dried Noodles

作　　者：洛桑卓玛 张华玲[1,3] 黄俊僮 迟原龙 姚开[1] 贾冬英[1] LUOSANG Zhuo-ma;ZHANG Hua-ling;HUANG Jun-tong;CHI Yuan-long;YAO Kai;JIA Dong-ying(College of Biomass Science&Engineering,Sichuan University,Chengdu 610065,China;Quality Supervision&Inspection Institute of Tibet Autonomous Region,Lasa 850000,China;College of Biotechnology and Engineering,Dianxi Normal University of Science&Technology,Lincang 677000,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065 [2]西藏自治区产品质量监督检验所,西藏拉萨850000 [3]滇西科技师范学院生物技术与工程学院,云南临沧677000

出　　处：《现代食品科技》2020年第6期204-210,共7页Modern Food Science and Technology

基　　金：国家自然科学基金项目(31371775)。

摘　　要：本文中分析了油橄榄果渣粉的主要化学成分含量,研究了其对面条的蒸煮、质构、拉伸、剪切和感官特性的影响。结果显示,油橄榄果渣粉含粗纤维43.29%、粗脂肪12.71%、粗蛋白4.54%、钾0.72%、总黄酮1.67%、总酚1.13%和其它成分。不同添加量的油橄榄果渣会对面条品质产生不同程度的影响。当油橄榄果渣粉添加量为5%时,与空白对照相比,面条的最佳烹调时间、吸水率、硬度、弹性、胶粘性、回复性、剪切特性和感官评分变化不明显,但其烹调损失率、咀嚼性、内聚性和拉伸特性出现了明显下降;当油橄榄果渣粉添加量达到20%时,面条的最佳烹调时间较空白对照缩短了1.25min,烹调损失率增加了17.60%,吸水率、硬度、弹性、胶粘性、内聚性、回复性和咀嚼性分别下降了23.45%、5.74%、8.77%、22.79%、24.64%、28.21%和41.46%,最大拉断力、拉断距离、剪切力和感官评分分别减少了26.51%、38.65%、22.57%和31.87%。适量添加(≤10%)油橄榄果渣粉对面条的品质影响在可接受范围内,但其过量添加则可显著降低面条的品质。In this paper,the contents of major chemicals in ground olive pomace were determined,and its effects on the cooking,textural,tensile and sensory properties of Chinese dried noodles were studied.The pomace contained 43.29%of crude fiber,12.71%of crude fat,4.54%of crude proteins,0.72%of potassium,1.67%of total flavonoids,1.13%of total phenols and some other chemicals.Different amount of ground olive pomace can influence the quality of the noodles to varying degrees.Compared with the blank control,the best cooking time,water absorption,hardness,elasticity,stickiness,resilience,shear properties and sensory scores of noodles did not change significantly when the amount of olive pomace powder was 5%,but the cooking loss rate,chewability,cohesion and tensile properties decreased significantly;when the amount of olive pomace powder was 20%,the best cooking time of noodles is 1.25 min shorter than that of the blank control,the cooking loss increased by 17.60%,but the water absorption,hardness,elasticity,stickiness,cohesiveness,resilience and chewability decreased by 23.45%,5.74%,8.77%,22.79%,24.64%,28.21%and 41.46%respectively;and the maximum breaking force,breaking distance,shear force and sensory score decreased by 26.51%,38.65%,22.57%and 31.87%respectively,compared to the control.Appropriate addition(≤10%)of ground olive pomace in noodles production can result in acceptable impact on their quality,but its excessive addition can significantly lower the quality of the noodles.

关 键 词：油橄榄果渣 面条 烹调特性 质构特性 拉伸特性 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程] TS229[轻工技术与工程—食品科学与工程]