直投发酵空心面品质评价及原料选择  

Quality Evaluation and Raw Material Selection of Directly Fermented Kongxin Noodles

作　　者：任元元 孟资宽 游敬刚 张鑫 邹育 REN Yuanyuan;MENG Zikuan;YOU Jinggang;ZHANG Xin;ZOU Yu(Sichuan Food and Fermentation Industry Research&Design Institute Co.,Ltd.,Chengdu 611130)

机构地区：[1]四川省食品发酵工业研究设计院有限公司,成都611130

出　　处：《食品工业》2022年第7期157-162,共6页The Food Industry

基　　金：四川省科技计划项目(2020YFN0148)。

摘　　要：为明确适合发酵空心面加工用小麦面粉的特征指标和相关参数,以12种北方小麦为原料制备发酵空心面,探讨小麦主要成分质量分数、淀粉糊化特性、面粉粉质特性对空心面的感官品质、蒸煮品质、空心率、质构品质的影响,并结合主成分分析建立空心面品质评价模型,进而利用逐步回归分析筛选出影响空心面综合品质的特征指标,结合聚类分析得到适宜加工发酵空心面的原料特征指标选择范围。结果表明:原料的湿面筋含量与空心面空心率呈极显著正相关(P<0.01),淀粉含量与空心面感官评分呈显著负相关(P<0.05),蛋白质含量与空心面弹性指标呈显著正相关(P<0.05);糊化峰值黏度与空心面弹性呈显著正相关(P<0.05),糊化温度与空心面弹性和感官评分呈显著负相关(P<0.05);粉质吸水率与蒸煮损失率呈极显著正相关(P<0.01),与黏聚性呈显著正相关(P<0.05)。影响空心面综合品质的关联性指标为湿面筋含量和糊化温度,适合加工为空心面的原料小麦湿面筋含量应大于28%,糊化温度应小于84℃。In order to identify the characteristic index and related parameters of wheat flour with suitability for processing into fermented Kongxin noodles, 12 kinds of northern wheat were used for evaluation of the effects of the main components of rice, the pasting properties of starch and water absorption of powder on sensory quality, cooking quality, hollow rate,texture quality. Principal component analysis was used to establish a quality evaluation model to calculate the overall score of Kongxin noodles. The correlation indexes affecting the comprehensive quality of Kongxin noodles were selected by stepwise regression analysis, and the correlation index range of raw materials suitable for processing Kongxin noodles was obtained by cluster analysis. The results showed that there was a very significant positive correlation between the content of wet gluten and the hollow rate(P<0.01), a significant negative correlation between the content of starch and the sensory score(P<0.05), and a significant positive correlation between the content of protein and the elastic index of Kongxin noodles(P<0.05). There was a significant positive correlation between pasting peak viscosity and elasticity(P<0.05), and pasting temperature had a significant negative correlation with elasticity and sensory score(P<0.05). The water absorption of powder was positively correlated with cooking loss rate(P<0.01) and cohesion(P<0.05). The correlation indexes affecting the comprehensive quality of Kongxin noodles were wet gluten content and pasting temperature. The wet gluten content of wheat suitable for processing Kongxin noodles should be greater than 28% and the pasting temperature should be less than 84 ℃.

关 键 词：空心面 主要成分 粉质特性 糊化特性 品质评价 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]