关中平原小麦粉鲜面条制作适宜性研究  

Study on the Making Suitability of Fresh Noodle with Wheat Flours in Guanzhong Plain

作　　者：魏益民[1,2,3] 赵博 严军辉 张磊 汪江华[2,3] 张影全 张波[1] 郭波莉[1] WEI Yimin;ZHAO Bo;YAN Junhui;ZHANG Lei;WANG Jianghua;ZHANG Yingquan;ZHANG Bo;GUO Boli(Institute of Food Science and Technology,Chinese Academy of Agriculture Sciences/Key Laboratory of Agricultural Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China;Cereal Industrial Technology Academy,Jinshahe Group/Hebei Innovation Center of Cereal Food Processing Technology,Xingtai,Hebei 054100,China;Yangling Innovation Center of Food Engineering,Yangling,Shaanxi 712100,China)

机构地区：[1]中国农业科学院农产品加工研究所/农业农村部农产品加工重点综合实验室,北京100193 [2]金沙河集团产业技术研究院/河北省谷物食品加工技术创新中心,河北邢台054100 [3]杨凌食品工程创新中心,陕西杨凌712100

出　　处：《麦类作物学报》2023年第5期600-608,共9页Journal of Triticeae Crops

基　　金：国家现代农业产业技术体系资助建设专项(CARS-03);中国农业科学院创新工程项目(CAAS-ASTIP,2013-2019);河北金沙河集团技术合作项目(2009-2022)。

摘　　要：针对餐饮业连锁经营和向食品制造转化的背景下,食品生产企业对小麦品种质量特性、原料质量稳定性,特别是面条制作适宜性提出新的要求,对关中平原大面积种植的小麦品种籽粒质量性状进行分析,并通过训练的专业感官评价人员对以其为原料、由面点师实验室制作的鲜面条的烹饪特性进行评价,同时统计分析小麦籽粒性状、面粉理化特性和面条感官评价结果之间的关系。结果表明,关中平原小麦千粒重、容重和硬度较高,面粉湿面筋含量高,面团延展性能良好,优质强筋小麦品种的比例明显提高。面粉的黏度参数,特别是峰值黏度,对面条的感官评价总分,面条质量要素中的色泽、硬度和黏性有较大影响,是评价鲜面条专用粉的重要参考指标。面条感官评价总分与峰值黏度呈显著正相关,与籽粒硬度、破损淀粉含量和面粉吸水率呈显著或极显著负相关。小麦品种(面粉)百农207、F50、F20、中麦578、西农583和郑麦366适宜制作优质鲜面条。Under the background of restaurant chain operation and tendency of the transformation to food manufacturing,quality property of wheat varieties and quality stability of raw material,especially its suitability for noodle making,as well as suitable scene for consumption,directly affect the cooking quality of the noodles,the consumer's sensory experience,and the economic benefits of the enterprise.In this paper,the kernels of wheat varieties that were planted in a large scale on the production of Guanzhong Plain were selected as raw materials,and their quality properties were analyzed.Noodles were made by kitchen master with a labor noodle machine,and the culinary properties of noodles were evaluated by trained professional sensory evaluators.The results showed that wheat varieties from Guanzhong Plain have higher kernel weight,bulk weight and hardness,high wet gluten content in flour,good ductility,and a significant increase in the proportion of strong-gluten varieties.Experiments have confirmed once again that the viscosity parameters of flour,especially the peak viscosity,have a greater impact on the total score of sensory evaluation of noodles.The color,hardness and stickiness of noodle quality properties,are important reference indices for evaluating special flour for making fresh noodles.The total sensory evaluation score of noodles was significantly positively correlated with peak viscosity,and was significantly negatively correlated with kernel hardness,damaged starch content and water absorption of flour.Wheat varieties and flour samples Bainong 207,F50,F20,Zhongmai 578,Xinong 583,and Zhengmai 366 are suitable for making good-quality fresh noodles.

关 键 词：小麦品种 小麦粉 面条 感官评价 适宜性 关中平原 

分 类 号：S512.1[农业科学—作物学] S330