荞麦面条配方优化及其体外消化特性  

Optimization of Buckwheat Noodle Formula and Its Starch Digestibility in vitro

作　　者：施建斌[1] 隋勇[1] 蔡沙[1] 何建军[1] 熊添 范传会 陈学玲[1] 家志文 王少华[1] 蔡芳[1] 蒋修军 梅新[1] SHI Jian-bin;SUI Yong;CAI Sha;HE Jian-jun;XIONG Tian;FAN Chuan-hui;CHEN Xue-ling;JIA Zhi-wen;WANG Shao-hua;CAI Fang;JIANG Xiu-jun;MEI Xin(Institute of Agro-Product Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences,Hubei 430064,Wuhan,China;Hubei Jinyinfeng Food Co.,Ltd.,Suizhou 441300,Wuhan,China)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064 [2]湖北金银丰食品有限公司,湖北随州441300

出　　处：《食品研究与开发》2023年第10期153-161,共9页Food Research and Development

基　　金：湖北省重点研发计划项目(2020BBB064)。

摘　　要：荞麦是一种营养丰富的小杂粮,通过在小麦中添加荞麦可提升传统面条的营养价值,满足消费者多元化的营养需求。该研究通过单因素试验考察加水量、荞麦粉添加量、谷朊粉添加量、食盐添加量和魔芋胶添加量对于荞麦面条蒸煮特性和质构特性的影响,之后选取荞麦粉、谷朊粉、食盐和魔芋胶添加量4个因素进行正交试验,确定荞麦面条的最佳工艺:荞麦粉添加量16%,谷朊粉添加量4%,食盐碱添加量0.9%,魔芋胶添加量0.2%。此外,比较最佳工艺下制备的荞麦面条与小麦面条特性,结果显示,荞麦面条的咀嚼性、剪切力、拉伸强度和拉伸距离高于小麦面条。荞麦面条和小麦面条在消化终点时淀粉水解率分别为78.55%和85.44%;荞麦面条中抗性淀粉含量比小麦面条高6.18%,荞麦面条血糖生成指数比小麦面条低3.32。Buckwheat is a kind of nutritious minor grain crop.The nutritional value of traditional noodles can be improved to meet the diversified nutritional needs of consumers by adding buckwheat to wheat.This study was performed to examine the effect of water,buckwheat flour,gluten,salt and konjac gum addition on the cooking and textural properties of buckwheat noodles by single factor test.Orthogonal test was performed to determine the optimal technology of buckwheat noodles by selecting buckwheat flour,gluten,salt and konjac gum addition as follows:buckwheat flour 16%,gluten 4%,salt 0.9%,konjac gum 0.2%.In addition,the properties of buck-wheat noodles prepared with the optimal technology were compared with those of the wheat noodles.The results showed that the chewiness,shear force,tensile strength and tensile distance of buckwheat noodles were higher than those of the wheat noodles.The starch hydrolysis rates of buckwheat noodles and wheat noodles were 78.55%and 85.44%,respectively.The content of resistant starch in buckwheat noodles was 6.18%higher than that in wheat noodles,while the glycemic index(GI)of buckwheat noodles was 3.32 lower than that of wheat noodles.

关 键 词：荞麦 面条 蒸煮特性 质构特性 淀粉消化 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]