沙棘黑全麦生鲜面的配方优化及品质评价  

Formula optimization and quality evaluation of seabuckthorn black whole wheat fresh noodles

作　　者：李月 张笑莹 王永霞 王成祥 赵鑫燕 孙锋锋 LI Yue;ZHANG Xiao-ying;WANG Yong-xia;WANG Cheng-xiang;ZHAO Xin-yan;SUN Feng-feng(College of Life Science and Food Engineering,Hebei University of Engineering,Handan 056038,Hebei,China;Hebei Tongfu Health Industry Co.,Ltd.,Shijiazhuang 051430,Hebei,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056038 [2]河北同福健康产业有限公司,河北石家庄051430

出　　处：《粮食与油脂》2022年第1期96-101,共6页Cereals & Oils

基　　金：河北省重点研发计划项目(21327118D)。

摘　　要：以黑全麦粉为主要原料,添加适量沙棘粉,以模糊数学感官得分为评价指标,通过响应面试验确定沙棘黑全麦生鲜面最佳配方。采用质构仪、电子鼻和电子舌辅助感官进行品质评价,并测定产品血糖生成指数(glycemic index,GI)。结果表明:沙棘黑麦生鲜面最佳配方为黑全麦粉100 g、食盐1.6 g、沙棘粉3.0 g、加液量40 g(水∶蛋液质量比为9∶1)、熟化时间20 min,此时感官评分为92.26。电子鼻可以准确区分沙棘黑全麦生鲜面条和白面条,主成分分析累计方差贡献率为99.29%。电子舌表明沙棘黑麦面具有明显的酸味和苦味。采用质构仪获得最优配方面条的物性分析数据。测得沙棘黑全麦生鲜面GI为52.3。The optimal formula of seabuckthorn black whole wheat noodles was determined by response surface test using black whole wheat flour as the main raw material,adding proper amount of seabuckthorn powder,and taking the fuzzy mathematical sensory score as the evaluation index. The quality of the product was evaluated with the aid of texture apparatus,electronic nose and electronic tongue,and glycemic index( GI) was measured. The results showed that the best formula of seabuckthorn black whole wheat fresh noodles was as follows: black whole wheat flour 100 g,salt 1. 6 g,seabuckthorn powder3. 0 g,liquid dosage 40 g( the mass ratio of water to egg liquid 9 ∶ 1),curing time 25 min. Under these conditions,sensory score was 92. 26. The electronic nose could accurately distinguish seabuckthorn rye fresh noodles from white noodles,and the cumulative variance contribution rate of principal component analysis was 99. 29 %. The electronic tongue showed that the rye noodles of seabuckthorn had obvious sour and bitter taste. The texture analyzer was used to obtain the physical property analysis data of the optimal recipe noodles. The GI of seabuckthorn black whole wheat fresh noodles was 52. 3.

关 键 词：生鲜面 黑全麦 沙棘 配方 品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]