添加兔骨微细粉对面团及面条特性的影响  

Effect of Degreasing Rabbit Bone Micro Powder on the Characteristics of Dough and Noodles

作　　者：许晶冰 李洪军[1,3] 李雪 毛庆 贺稚非[1,3] XU Jingbing;LI Hongjun;LI Xue;MAO Qing;HE Zhifei(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Institute for Food and Drug Control,Chongqing 401121,China;Chongqing Engineering Research Center of Regional Food,Chongqing 400715,China;Agro-product Processing Institute,Chongqing Academy of Agricultural Science,Chongqing 401329,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市食品药品检验检测研究院,重庆401121 [3]重庆市特色食品工程技术研究中心,重庆400715 [4]重庆市农业科学院农产品加工研究所,重庆401329

出　　处：《食品工业科技》2022年第4期105-113,共9页Science and Technology of Food Industry

基　　金：国家兔产业技术体系肉加工与综合利用项目(CARS-43-E-1);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001);四川白兔优良种质资源扩繁与健康养殖技术示范推广项目(2020JDZH0029)。

摘　　要：为扩展兔骨的应用范围,将项目组前期研制的兔骨微细粉(degreasing rabbit bone micro powder,DRBM)添加至小麦粉中,研究DRBM对面团及面条特性的影响。结果表明,随着DRBM的添加比例增大,面团的白度呈下降趋势,蓝黄值显著增大(P<0.05),添加比例在8%以内色泽变化较小;从微观结构上看,DRBM添加量达到12%时会对面筋网络结构产生明显破坏;Mixolab混合实验仪结果表明,DRBM的添加能改善面团的耐揉性,提升面团的强度和糊化速度,延缓面团的老化,但会降低面团的吸水率、糊化热胶的稳定性、淀粉酶酶解等,DRBM添加量小于12%时,混合粉的流变学特性在可接受范围内;DRBM的添加显著提高了面条的矿物质及赖氨酸含量(P<0.05),同时加快面条糊化速度,缩短煮面时间,但DRBM的添加将引起面条蒸煮特性的降低,结合感官评分与质构分析,DRBM添加量在8%以内时,面条品质较优,当添加量超过12%,面条表观状态趋于不好。综上,在不添加品质改善剂的情况下,DRBM应用于面条加工的添加比例不应超过12%。In order to expand the application scope of rabbit bone,the degreasing rabbit bone micro powder(DRBM)which was previously studied by the project group was added into wheat flour to study the effect of DRBM on the properties of dough and noodles.The results showed that,with the increasing of DRBM,the whiteness of the mixed dough decreased,and the blue yellow value increased significantly(P<0.05),and the range of color change was small when the proportion of DRBM was less than 8%.The microstructure of the dough showed that the bone meal particles began to destroy the gluten network structure obviously when the addition amount reached 12%.The results of Mixolab mixing tester showed that,the addition of DRBM could improve the kneading resistance,the strength and gelatinization speed of dough,and delayed the aging of dough,but reduced the water absorption of dough and the stability of gelatinized hot glue,as well as the enzymatic hydrolysis of amylase.The rheological properties of mixed powder were within an acceptable range when the addition of DRBM was less than 12%.The addition of DRBM significantly improved the mineral and lysine content of noodles(P<0.05),accelerated the gelatinization speed and shortened the cooking time.However,the mixing of DRBM would reduce the cooking characteristics of noodles.Combined with sensory score and texture analysis,the quality of noodles were better when the addition amount of DRBM was less than 8%,and the apparent state of noodles inclined to be bad while the addition amount was more than 12%.In conclusion,the addition ratio of DRBM in noodle processing should not exceed 12%without adding quality improver.

关 键 词：兔骨 微细粉 比例 面团特性 面条特性 

分 类 号：TS211.8[轻工技术与工程—粮食、油脂及植物蛋白工程]