湿法超微粉碎银杏果粉在面条中的应用  

Study on the application of wet ultrafine crushing ginkgo powder in noodles

作　　者：朱丹丹[1] ZHU Dan-dan(Cooking Food College,Zhengzhou Tourism College,Zhengzhou,Henan 450009,China)

机构地区：[1]郑州旅游职业学院烹饪食品学院,河南郑州450009

出　　处：《食品与机械》2023年第4期178-183,共6页Food and Machinery

基　　金：郑州旅游职业学院培优项目(编号:2022-PYXM-16)。

摘　　要：目的:探究银杏果粉对小麦粉理化指标以及面条营养、感官品质、质构、蒸煮品质及抑菌的影响。方法:分别测定了面粉及面条的理化、营养、微生物指标,并用感官法评价了面条的感官指标。结果:在小麦粉中添加0~18%的银杏果粉,面团的稳定时间、降落数值和湿面筋含量降低;小麦粉吸水率、白度和面条的食味与硬度增加;面条中的蛋白质、膳食纤维、脂肪、灰分含量呈增加趋势;面条中的菌落总数呈下降趋势。当银杏果粉添加量为12%时,小麦粉面条的质构参数弹性、咀嚼性和面条的感官品质、蒸煮品质达到最优。结论:银杏果粉具有提高小麦粉面条感官品质、营养价值和防腐保鲜的作用。Objective:The effects of ginkgo powder on the physicochemical indexes of wheat flour,as well as the nutrition,sensory,texture,cooking quality and bacteriostasis of noodles were studied.Methods:The physicochemical,nutritional and microbial indexes of flour and noodles were determined by instrumental analysis and chemical analysis respectively.And the sensory indexes of noodles were evaluated by sensory method.Results:The results showed that adding 0~18%ginkgo powder to wheat flour could reduce dough stability time,falling number wet and gluten content.It could increase the water absorption,whiteness of wheat flour,the taste and hardness of noodles.The contents of protein,dietary fiber,fat and ash in noodles showed an upward trend.The total number of bacteria in noodles showed a downward trend.When the appropriate addition amount of ginkgo powder in wheat flour was 12%,the elasticity,chewiness,sensory quality and cooking quality of noodles reached the maximum.Conclusion:Ginkgo powder could improve the sensory quality,nutritional value,preservation and freshness of wheat flour noodles,which has good application value in wheat flour noodles.

关 键 词：银杏果粉 面条 营养 感官品质 抑菌 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]