天冬米线工艺及感官品质研究  

Study on the Technology and Sensory Quality of Asparagus Rice Noodles

作　　者：朱艳 庞冰悦 彭凌[1] 黄学兵 陈姣浇 周润芝 ZHU Yan;PANG Bing-yue;PENG Ling;HUANG Xue-bing;CHEN Jiao-jiao;ZHOU Run-zhi(College of Life Science and Engineering,Southwest Technology University,Mianyang 621010,China;Iotechnology Co.,Ltd of Tianyi Baicao,Neijiang 641000,China)

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621010 [2]四川天益百草生物科技有限公司,四川内江641100

出　　处：《中国果菜》2021年第6期35-41,共7页China Fruit & Vegetable

基　　金：内江市科技孵化和成果转化专项资金项目(2019KJFH018)。

摘　　要：本试验以天冬为研究对象,采用挤压蒸煮法制作一款天冬米线。通过单因素试验优化天冬和稳定剂等因素,结合蒸煮性和物性分析,筛选出天冬米线较适宜的配比,进行正交优化试验,得出最佳配方。最佳实验结果为:大米粉与玉米淀粉比例为1∶4,总量为1 000 g、红薯淀粉的添加量为40%、黄原胶的添加量为1%、天冬粉的添加量为3%、水的添加量为70%。添加物的物性分析和感官评分对天冬米线品质影响主次为:大米粉+玉米淀粉>红薯淀粉>水>黄原胶>天冬粉。天冬米线与普通米线相比较,其含水量分别为61.12%、66.25%,黄酮含量分别为0.36、0 mg/100 g,多糖含量分别为6.30、5.65 g/100 g;蒸煮时间为120、90 s,蒸煮损失率9.51%、13.62%,断条率为12.19%、16.32%。天冬米线的感官评分高于普通米线,由此工艺制作出的天冬米线风味更加丰富,且更具营养价值。In this paper,asparagus used as the research object,a kind of asparagus rice noodles were made by the extrusion cooking.By using the single factor experiments,optimizing factors such as asparagus and stabilizers,combined with the analysis of cooking properties and physical properties,a more suitable ratio of asparagus rice noodles was screened out,and orthogonal optimization experiments were carried out to obtain the best formula.The best results indicated that the ratio of rice flour to corn starch was 1∶4,total quantity was 1000 g,the contents of sweet potato starch 40%,xanthan gum 1%,asparagus flour 3%,water 70%.The main and secondary effects of the physical property analysis of the added amount and sensory scores on the quality of asparagus rice noodles were:the mixing ratio of rice flour and corn starch>sweet potato starch>water>xanthan gum>asparagus flour.The asparagus rice noodles compared with ordinary rice noodles,its water content was 61.12%and 66.25%,flavonoid content was 0.36 mg/100 g and 0 mg/100 g,polysaccharide content was 6.30 g/100 g and 5.65 g/100 g,the cooking time was 120 s and 90 s,the cooking loss rate was 13.62%and 9.51%,and the broken rate was 16.32%and 12.19%,respectively.The sensory score of asparagus rice noodles was higher than that of ordinary rice noodles with asparagus flavor and higher nutritional value.

关 键 词：天冬米线 挤压蒸煮 物性分析 品质研究 

分 类 号：TS205[轻工技术与工程—食品科学]