小麦粉品质特性与挂糊油炸猪肉片外壳品质的相关性分析  

Analysis of Correlations between Quality Characteristics of Wheat Flour and Edible Quality of Crusts from Deep-fried and Battered Pork Slices

作　　者：张令文[1] 胡新月 王雪菲 李欣欣 计红芳[1] 毕继才 高海燕[1] ZHANG Lingwen;HU Xinyue;WANG Xuefei;LI Xinxin;JI Hongfang;BI Jicai;GAO Haiyan(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003;Food College,Xinyang Agriculture and Forestry University,Xinyang 464399)

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]信阳农林学院食品学院,河南信阳464399

出　　处：《食品工业科技》2022年第9期309-315,共7页Science and Technology of Food Industry

基　　金：河南省科技攻关项目-重点研发与推广专项(212102110084);国家自然科学基金项目(U1504329);河南省高层次人才国际化培养资助项目(2020-16);河南省高等学校青年骨干教师项目(2017GGJS124);新乡市重大科技专项(ZD2020003)。

摘　　要：本文以12个品种小麦粉为研究对象,研究了小麦粉的蛋白质、粉质和拉伸特性等品质指标,及其挂糊油炸猪肉片外壳品质,并分析了小麦粉的品质特性与挂糊油炸猪肉片外壳(CDBPS)品质指标间的相关关系。结果表明,参试小麦粉蛋白及其组分含量在不同品种间存在较大差异,其中总蛋白和湿面筋含量变异系数分别为15.14%和16.56%,球蛋白变异系数高达62.81%。粉质参数中形成时间、稳定时间、弱化度和粉质质量指数变异系数等均较大,拉伸特性各指标变异系数均大于20%。挂糊油炸猪肉片外壳含油量与总蛋白含量、面筋指数、麦醇溶蛋白含量,粉质参数的吸水率,拉伸特性的拉伸曲线面积、拉伸阻力和延伸度均具有极显著负相关关系(P<0.01),相关系数分别为-0.739、-0.833、-0.833、-0.797、-0.736、-0.709、-0.722。外壳硬度和易碎性均与总蛋白、麦醇溶蛋白、吸水率、拉伸曲线面积和拉伸阻力呈极显著正相关(P<0.01)。此外,外壳色度与湿面筋、面筋指数、麦醇溶蛋白和拉伸曲线面积也存在多种相关性。本研究可为挂糊油炸肉品糊粉小麦专用粉选择提供一定的科学依据。Flours obtained from 12 different wheat cultivars were employed as materials,the characteristics of protein,the farinographic and tensile properties of wheat flour were measured.Simultaneously,the quality of crusts from deep-fried and battered pork slices(CDBPS) containing wheat flour was explored.Subsequently,the correlations between properties of different wheat flour and quality of CDBPS were analyzed.Result indicated that,the contents of protein and its main fraction in wheat flour were significantly different among different test cultivars.The coefficient of variation of total protein and wet gluten content was 15.14% and 16.56%,respectively,while that of globulin reached 62.81%.The variation coefficients of formation time,dough stability time,weakening degree and farinogram quality number were much larger,and those of each index of extensograph properties was more than 20%.Significantly negative correlations were observed between oil content of CDBPS and total content of protein,gluten index,content of gliadin,water absorption,tensile curve area,tensile resistance,and extensibility(r=-0.739,-0.833,-0.833,-0.797,-0.736,-0.709 and-0.722,respectively,P<0.01).Both the hardness and gradient of CDBPS were positively correlated to the total content of protein and gliadin,water absorption,tensile curve area and tensile resistance(P<0.01).In addition,some correlations among color value of CDBPS and wet gluten,gluten index,gliadin content and tensile curve area were observed.This paper could provide some scientific basis for the selection of special-purpose flour for the batter of CDBPS.

关 键 词：小麦粉 挂糊油炸猪肉片 外壳 品质 粉质特性 拉伸特性 

分 类 号：TS202.1[轻工技术与工程—食品科学]