慈姑淀粉添加量对鲜面条品质的影响  

Effect of arrowhead starch on the quality of fresh noodles

作　　者：罗婷婷 戢得蓉 罗妍琛 段丽丽 郑静 LU Ting-ting;JI De-rong;LUO Yan-chen;DUAN Li-li;ZHENG Jing(College of Food and Technologe,Sichuan Tourism University,Chengdu,Sichuan 610100,China)

机构地区：[1]四川旅游学院食品学院,四川成都610100

出　　处：《食品与机械》2022年第1期217-223,共7页Food and Machinery

基　　金：四川旅游学院校级重点科研项目(编号:19SCTUZZ04);四川省大学生创新创业训练项目(编号:S202011552089)。

摘　　要：目的:探究慈姑淀粉对鲜面条品质的影响,将不同比例的慈姑淀粉添加入麦芯粉中制得鲜面条。方法:对所制鲜面条蒸煮特性、色泽、感官品质、质构特性及挥发性风味成分等进行测定。结果:随着慈姑淀粉添加量增多,鲜面条的吸水率、断条率、蒸煮损失率整体呈上升趋势,风味物质、硬度和弹性增大,但咀嚼性、胶黏性、感官品质降低;慈姑淀粉添加量为5%时鲜面条感官品质最佳,其最佳蒸煮时间为4.5 min,面条断条率为0%,蒸煮损失率为5.28%,吸水率为70.09%,色差△E^(*)为2.31,GC-MS检测表明慈姑淀粉鲜面条中富含烃类、醇类等风味物质。结论:添加适量的慈姑淀粉可以改善鲜面条品质。Objective:In order to explore the effect of arrowhead starch on the quality of fresh noodles,arrowhead starch in different proportions were added into wheat core powder to make fresh noodles.Methods:The cooking characteristics,color,sensory evaluation,texture characteristics and GC-MS of fresh noodles were measured.Results:Increasing the amount of arrowhead starch can not only increase the water absorption rate,broken rate and cooking loss rate of noodles as a whole,but also increase the flavor,hardness and elasticity of noodles,and reduced the chewiness,stickiness and taste quality of noodles as well as.When the addition of arrowhead starch was 5%,the sensory score of arrowhead fresh noodles was optimal.The optimized cooking time of the fresh noodles was 4.5 min,which had a 0% noodle breakage rate,5.28% cooking loss rate and 70.09% water absorption rate.The color difference △E^(*) was 2.31.GC-MS showed that the fresh arrowhead starch noodles were rich in hydrocarbons and alcohols.Conclusion:Adding a proper amount of arrowhead starch could improve the quality of fresh noodle.

关 键 词：慈姑淀粉 鲜面条 蒸煮特性 质构特性 挥发性风味成分 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]