银耳蒂头粉对面条蒸煮特性、营养品质及风味成分的影响  

Effects of Stem Powder From White Jelly Fungus (Tremella fuciformis) on Cooking Characteristics, Nutritional Quality and Flavor Components of Noodles

作　　者：余日宽 李怡彬[1,3] 陈寿辉 宁芊 邓伟 YU Rikuan;LI Yibin;CHEN Shouhui;NING Qian;DENG Wei(Institute of Agricultural Engineering Technology,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350003;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350003;Fujian Key Laboratory of Agricultural Product(Food)Processing,Fuzhou,Fujian 350003)

机构地区：[1]福建省农业科学院农业工程技术研究所,福建福州350003 [2]福建农林大学食品科学学院,福建福州350003 [3]福建省农产品(食品)加工重点实验室,福建福州350003

出　　处：《核农学报》2022年第8期1618-1628,共11页Journal of Nuclear Agricultural Sciences

基　　金：国家重点研发计划项目(2018YFD0400200);福建省科技计划公益类专项(2020R1032003);福建省农科院科技创新平台项目(CXPT202006)。

摘　　要：银耳蒂头是银耳加工的副产物。为探讨银耳蒂头粉对面条品质与风味成分的影响,本研究以小麦面粉为基体,辅助添加不同比例(0%、5%、8%、11%、14%、17%)的银耳蒂头粉,制作银耳小麦复合面条,测定分析复合面条的蒸煮特性、质构、色泽、感官、营养成分及风味化合物。研究发现,随着银耳蒂头粉的质量分数从0%增加到17%,面条的熟断条率从0%上升到8.33%,烹调损失率从2.02%上升到5.52%,白度指数从80.127下降到76.213,咀嚼硬度从543.835 g下降到322.576 g;银耳蒂头粉添加量为11%时,复合面条的感官品质最佳;与普通面条相比,银耳复合面条的氨基酸总量(12.27 g·100 g^(-1))无显著变化,膳食纤维含量从3.3 g·100 g^(-1)上升到10.0 g·100 g^(-1),镁、锌、钙和铁矿物质总量从540.637 mg·kg^(-1)上升到603.02 mg·kg^(-1);银耳蒂头粉对面条的挥发性成分含量影响不明显,但增加了庚醛、己酸、7-甲基十七烷等10种挥发性风味化合物。本研究结果为银耳蒂头的利用和营养功能性面条的开发提供了理论依据。Tremellastem is a by-product of tremella processing.To investigate the effects of stem powder on the quality and flavor components of noodles,different proportions(0%,5%,8%,11%,14%,and 17%)of stem powder and wheat flour were used to make noodles.The cooking characteristics,texture,color,sensory,nutritional content and flavor compounds of the composite noodles were measured.When the mass fraction of Tremella stem powder increased from 0%to 17%,the broken rate of cooked noodles increased from 0%to 8.33%,cooking loss rate increased from 2.02%to 5.52%,whiteness index decreased from 80.127 to 76.213,and chewing hardness decreased from 543.84 g to 322.58 g.The sensory quality of the compound noodles was the best when 11%stem powder was added.Compared with common noodles,the total amino acid content of tremella composite noodles was not significantly different(12.27 g·100 g^(-1)),but the dietary fiber content increased from 3.3 g·100g^(-1) to 10.0 g·100g^(-1),the total amount of magnesium,zinc,calcium and iron increased from 540.637 mg·kg^(-1) to 603.02 mg·kg^(-1).Tremella stem powder had no significant effect on the volatile component content of noodles,but 10 volatile flavor compounds such as heptanal,hexanoic acid and 7-methylheptadecane were detected.This study could help for the utilization of tremella stem and the development of nutritional functional noodles.

关 键 词：面条 银耳蒂头粉 蒸煮特性 质构 风味化合物 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]