营养挂面配方优化及品质研究  

Research on the formula optimization and quality characteristic of nutritional noodles

作　　者：何韵然 沈汪洋 王展 金伟平 贾喜午 HE Yun-ran;SHEN Wang-yang;WANG Zhan;JIN Wei-ping;JIA Xi-wu(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan,Hubei 430000,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430000

出　　处：《食品与机械》2022年第3期234-240,共7页Food and Machinery

基　　金：湖北省中央引导地方科技发展专项(编号:2020ZYYD015);湖北省高等学校优秀中青年科技创新团队计划项目(编号:LT201911);全国粮食行业青年拔尖人才服务行业需求自主选题项目(编号:LQ2018203)。

摘　　要：目的:研制一种富含膳食纤维、多糖及蛋白质的营养挂面。方法:对不同添加量的挤压绿豆粉、香菇粉、鸡蛋粉挂面的质构特性、感官评价进行测定,并优化挂面最佳配方。结果:营养挂面最优配方为挤压绿豆粉添加量4.00%,香菇粉添加量1.20%,鸡蛋粉添加量2.00%;此条件下挂面最佳蒸煮时间为(12.49±0.24)min,吸水率为(204.72±3.09)%,熟断条率为(2.22±3.85)%,蒸煮损失率为(1.12±0.03)%。结论:优化配方下所得挂面光滑整齐、口感柔软爽滑、呈浅棕绿色,具有特殊的绿豆、香菇风味,同时有效增加了挂面中多种营养成分含量。Objective:This study aimed to investigate the effects of extruded mung bean powder,mushroom powder and egg powder on the quality characteristics of noodles and develop a nutritious vermicelli enriched with dietary fiber,polysaccharide and protein.Methods:The texture characteristics and sensory evaluation of extruded mung bean powder,mushroom powder and egg powder vermicelli were determined.Combined with the results of single factor,the optimal formula of vermicelli was optimized by orthogonal test.Results:The optimized formula parameters of nutritional vermicelli were as follows:extruded mung bean powder 4.00%,mushroom powder 1.20%,egg powder 2.00%;Under the control of these conditions,the optimum cooking time of vermicelli was(12.49±0.24)min,the water absorption was(204.72±3.09)%,the cooked strip breaking rate was(2.22%±3.85)%,and the cooking loss rate was(1.12±0.03)%.Conclusion:The vermicelli obtained under the optimized formula is smooth and neat,light brown green,and soft and smooth in taste,and also has a special flavor of mung bean and mushroom,with effectively increasing the content of multiple nutrients in the noodles.

关 键 词：挤压绿豆粉 香菇 挂面 蒸煮特性 质构特性 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]