超微粉碎对苦荞面条品质特性的影响  

Effect of Ultrafine Grinding on the Quality of Tartary Buckwheat Noodles

作　　者：程佳钰 高利 汤晓智 CHENG Jiayu;GAO Li;TANG Xiaozhi(Collaborative Innovation Center for Modern Grain Circulation and Safety,Key Laboratory of Grains and Oils Quality Control and Processing,College of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210023,China)

机构地区：[1]南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,江苏高校粮油质量安全控制及深加工重点实验室,江苏南京210023

出　　处：《食品科学》2021年第15期99-105,共7页Food Science

基　　金：江苏高校优势学科建设工程资助项目(苏政办发[2018]87号)。

摘　　要：为提高苦荞麦的利用价值和苦荞面条的食用品质,利用超微粉碎技术制备超微苦荞麦粉,考察超微粉碎和超微粉粒径对苦荞麦粉的粉质特性及其面条品质特性的影响。结果表明,随着粒径的减小,苦荞麦粉的破损淀粉质量分数显著增加(P<0.05),面粉亮度值由72.20升高至77.48。同时,随着粒径的减小,苦荞麦粉的峰值黏度、谷值黏度和最终黏度均显著上升(P<0.05)。超微粉碎技术的应用提升了苦荞麦粉的整体糊化特性,使得面团能够更快成型,稳定时间延长,面团的黏弹性增强,内部网络结构愈发均匀致密。利用超微粉制作全苦荞麦面条,断条率显著下降(P<0.05),最佳蒸煮时间和蒸煮损失最多减少约50%,质构特性显著改善。In order to improve the utilization value of tartary buckwheat and the eating quality of tartary buckwheat noodles,ultrafine grinding technology was used to prepare ultrafine tartary buckwheat flour in this study.The effects of ultrafine grinding and the particle size of ultrafine powder on the farinographic properties of tartary buckwheat dough and the quality characteristics of tartary buckwheat noodles were investigated.It was found that the damaged starch content of tartary buckwheat flour increased significantly with the decrease of particle size(P<0.05),and the L*value rose from 72.20 to 77.48.Meanwhile,the peak viscosity,trough viscosity and final viscosity significantly increased(P<0.05).Overall,the application of ultrafine grinding technology improved the gelatinization characteristics of tartary buckwheat flour,thus accelerating dough formation,prolonging dough stability time,increasing dough viscoelasticity,and making the internal network structure of dough more uniform and compact.The breaking rate of noodles made from ultrafine tartary buckwheat flour decreased(P<0.05)compared with that of noodles made from common tartary buckwheat flour,the optimal cooking time and cooking loss decreased by up to 50%approximately,and the texture characteristics improved significantly.

关 键 词：超微粉碎 面条 品质特性 苦荞麦 粒度 破损淀粉 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]