冷冻熟制高含量鹰嘴豆杂粮面条制备工艺的优化  

Optimization of the Preparation Process of Frozen Cooked Multigrain Noodles with High Content of Chickpea

作　　者：李洁 刘玫[1,2] 李波轮 孙乐 党文谦 马豪 郑学玲 李利民[1,2] 刘翀[1,2] 梁赢[3] LI Jie;LIU Mei;LI Bo-lun;SUN Le;DANG Wen-qian;MA Hao;ZHENG Xue-ling;LI Li-min;LIU Chong;LIANG Ying(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China;National Engineering Laboratory/Key Laboratory of Henan Province,Henan University of Technology,Zhengzhou 450001,Henan,China;College of Biological Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南工业大学国家工程实验室/省重点实验室,河南郑州450001 [3]河南工业大学生物工程学院,河南郑州450001

出　　处：《食品研究与开发》2023年第5期119-126,共8页Food Research and Development

基　　金：河南工业大学粮油食品学科国家工程实验室/省重点实验室开放课题(NL2021005);河南工业大学高层次人才科研启动基金项目(2020BS048);河南工业大学自科创新基金一般项目(2020ZKCJ12);国家小麦产业技术体系(CARS-03);河南省小麦产业技术体系(S2021-G06)。

摘　　要：为满足高血糖人群对方便、健康和高营养主食的需求,该文以40%鹰嘴豆粉与60%小麦粉复配制备冷冻熟制高含量鹰嘴豆杂粮面条。选取与杂粮面条品质密切相关的3个因素:鹰嘴豆粉粒度、加水量、和面温度建立正交试验,以冻融循环10次后面条的蒸煮损失率、质构特性、拉伸特性、色度和感官评分为指标,优化制备品质优良冷冻熟制高含量鹰嘴豆杂粮面条的制备工艺。结果表明,冷冻熟制高含量鹰嘴豆杂粮面条制备的最佳工艺条件为粒度100目~120目、加水量32 g、和面温度40℃。该条件下,冷冻熟制鹰嘴豆杂粮面条的蒸煮、质构特性俱佳,具有良好的色泽和口感。Frozen cooked multigrain noodles with high content of chickpea were prepared to meet the demand of the hyperglycemic population for convenient,healthy,and nutritious staple food. The noodles were prepared with 40% chickpea flour and 60% wheat flour. The orthogonal test was designed with three factors:chickpea flour particle size,water addition,and kneading temperature,which were associated with the noodle quality.The cooking loss,texture characteristics,tensile characteristics,color,and sensory score of the noodles after10 freeze-thaw cycles were used as indicators to optimize the preparation process. The results showed that the optimal conditions for the preparation of frozen cooked multigrain noodles with high content of chickpea were chickpea flour particle size of 100 meshes-120 meshes,water addition of 32 g and kneading at 40 ℃. The noodles prepared under these conditions had excellent cooking and texture properties and good color and taste.

关 键 词：鹰嘴豆 冷冻熟制杂粮面条 工艺优化 正交试验 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]