黄豆豆丝制作配方优化及其淀粉消化特性研究  

Research on the Formulation Optimization of Bean Noodles and Its Starch Digestibility

作　　者：蔡沙[1] 蔡芳[1] 施建斌[1] 隋勇[1] 何建军[1] 熊添 陈学玲[1] 范传会 梅新[1] CAI Sha;CAI Fang;SHI Jian-bin;SUI Yong;HE Jian-jun;XIONG Tian;CHEN Xue-ling;FAN Chuan-hui;MEI Xin(Institute of Agricultural Product Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Science,Wuhan 430064,Hubei,China)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064

出　　处：《食品研究与开发》2021年第5期125-130,共6页Food Research and Development

基　　金：湖北省中央引导地方科技发展专项(2018ZYYD011)。

摘　　要：以豆丝蒸煮品质评分值为考察指标,通过单因素和正交试验优化黄豆豆丝制作配方,探讨最优配方工艺下制作的黄豆豆丝与市售4种豆丝蒸煮品质、基本成分及淀粉消化特性的区别。结果表明,黄豆豆丝最优制作配方为:大米400 g,其中早籼米与粳米质量比为8∶3,面粉240 g,黄豆48 g,单甘酯添加量0.2%。相比于市售4种豆丝,最优配方工艺下自制黄豆豆丝蒸煮品质评分最高,5种豆丝中脂肪、蛋白质、淀粉含量分别在0.43%~0.78%、8.27%~9.08%、71.39%~80.19%之间,自制黄豆豆丝中淀粉水解率最低。Using cooking characteristics score value of bean noodles as the research indicators,this technical parameters were optimized by single factor and orthogonal design experiments.The differences of cooking characteristics,fundamental component analysis and starch digestibility of bean noodles prepared by the optimal formula and the four kinds of bean noodles sold in the market were studied.Results showed that the optimum conditions were as follows:glycerol stearate 0.2%,the mass ratio of early indica rice to japonica rice was 8∶3,the weight of rice was 400 g,the weight of flour was 240 g,the weight of soybean was 48 g.Under these conditions,the comprehensive quality score value was the highest.Compared to the four commercially available bean noodles,the cooking characteristics score value of self-made soybean noodles was the highest.The content of fat,protein and starch in the five kinds of bean noodles were between 0.43%-0.78%,8.27%-9.08%and 71.39%-80.19%,respectively.Among the five bean noodles,the hydrolysis rate of starch of the self-made soybean noodles was the lowest.

关 键 词：豆丝 蒸煮品质 制作配方 基本成分 淀粉消化特性 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]