脱脂大豆粉对挂面品质及保质期的影响  

Effect of defatted soybean flour on the quality and shelf life of dried noodles

作　　者：李桐 张智勇 宋燕燕 解树珍 魏晓明 LI Tong;ZHANG Zhi-yong;SONG Yan-yan;XIE Shu-zhen;WEI Xiao-ming(Nutrition&Health Research Institute,COFCO Corporation,Beijing Key Laboratory of Nutrition&Health and Food Safety,Beijing Engineering Laboratory for Geriatric Nutrition&Food Research,Beijing 102209,China;COFCO Grains Holdings Limited,Beijing 100020;COFCO Flour Industry(Puyang)Company Limited,Puyang 457000,Puyang,China)

机构地区：[1]中粮营养健康研究院有限公司//营养健康与食品安全北京市重点实验室//老年营养食品研究北京市工程实验室,北京102209 [2]中粮粮谷控股有限公司,北京100020 [3]中粮面业(濮阳)有限公司,河南濮阳457000

出　　处：《粮食与饲料工业》2023年第2期21-27,共7页Cereal & Feed Industry

摘　　要：以脱脂大豆粉和四种不同品质的小麦粉为原料,研究了添加脱脂大豆粉(DSF)对挂面品质及保质期的影响。研究表明:添加0.2%、0.4%的脱脂大豆粉后,挂面亮度(L^(*))显著提高、黄度(b^(*))显著降低;DSF对Ⅰ组挂面硬度无显著影响,Ⅱ、Ⅲ组添加DSF后的挂面硬度显著升高(P<0.05),但在添加DSF为0.6%时有降低趋势,Ⅳ组挂面硬度在DSF添加量为0.4%、0.6%时显著提高(P<0.05);Ⅰ、Ⅱ、Ⅲ组挂面在DSF添加量为0.6%时弹性显著提升(P<0.05),较空白组分别提升了17.22%、9.52%、21.08%;Ⅰ、Ⅱ组挂面蒸煮损失在添加0.6%的DSF时显著升高(P<0.05),相较于空白组分别提高了0.88%和0.69%,Ⅲ、Ⅳ组挂面蒸煮损失随着DSF的添加而降低;添加DSF对挂面保质期无显著影响。Defatted soybean flour and four different quality wheat flour were used as raw materials,the effects of defatted soybean flour(DSF)on the quality and shelf life of dried noodles were studied.The results showed that after adding 0.2%or 0.4%DSF,the white brightness of dried noodles was significantly improved and the yellowness was observably reduced.The addition of DSF had no significant effect on the hardness of dried noodles in group Ⅰ,the hardness of dried noodles in groups Ⅱ and Ⅲ increased significantly after adding DSF(P<0.05),but showed a decreasing trend when the amount of DSF added was 0.6%.In group Ⅳ,the hardness of dried noodle was significantly increased when the DSF content was 0.4%and 0.6%(P<0.05).When the addition of DSF was 0.6%,the elasticity of dried noodles in groups Ⅰ,Ⅱ and Ⅲ increased significantly(P<0.05),and increased by 17.22%,9.52%and 21.08%respectively compared with the blank group.The cooking losses of group Ⅰ and Ⅱ noodles increased significantly when 0.6%DSF was added(P<0.05),which increased by 0.88%and 0.69%respectively compared with the blank.However,the cooking loss of noodles in group Ⅲ and Ⅳ decreased with the addition of DSF.Meanwhile,the addition of DSF had no significant effect on the shelf life of dried noodles.

关 键 词：脱脂大豆粉 挂面 色泽 品质 保质期 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]