滁菊多糖对粗粮面条质构品质的影响  

Effect of Chuju Polysaccharide on Texture and Quality of Coarse Grain Noodle

作　　者：刘勇[1] 赵干 魏敏 杨剑婷[1] LIU Yong;ZHAO Gan;WEI Min;YANG Jianting(Anhui Science and Technology University,Chuzhou 233100)

机构地区：[1]安徽科技学院,滁州233100

出　　处：《食品工业》2021年第4期34-38,共5页The Food Industry

基　　金：安徽省教育厅自然科学研究项目(KJ2017A516);2018年国家级大学生创新训练项目(201810879044)。

摘　　要：以小麦粉和粗粮粉为主要原料,采用质构仪和混合试验仪等技术手段,辅以特性分析和相关性分析等方法,研究了滁菊多糖添加量、苦荞粉添加量、鹰嘴豆粉添加量、绿豆粉添加量对面条品质的影响。研究表明,随着滁菊多糖添加量的增多,面条的断条率呈先下降后上升的趋势,烹调损失率则持续降低,弹性、咀嚼性呈先上升后下降的趋势,滁菊多糖添加量在1.50 g时感官评分呈最大值。当滁菊多糖添加量为1.50 g、绿豆粉添加量为10.00 g、鹰嘴豆粉添加量为7.50 g、苦荞粉添加量为2.50 g、高筋粉添加量为25.00 g、黄原胶添加量为3%时,粗粮面条品质达到最佳。The effects of the amount of polysaccharides and the amount of tartary buckwheat flour,chickpeas powder and mung bean powder on noodle quality were studied by means of texture analyzer and mixed test instrument.The results showed that with the increase of the added amount of Chuju polysaccharide,the breaking rate of noodles decreased first and then increased,the rate of cooking loss decreased,the elasticity and mastication increased first and then decreased,and the sensory score of Chuju polysaccharide increased at 1.5 g.When adding Chuju polysaccharide 1.50 g,mung bean powder 10.00 g,chickpea powder 7.50 g,Tartary buckwheat powder 2.50 g,high gluten powder 25.00 g and xanthan gum 3%,the quality of noodles was best.

关 键 词：面条 滁菊多糖 质构 感官评价 相关性 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]