果蔬面条成分对面条质构特性和RVA特性的影响  

The Effect of Fruit and Vegetable Noodles Ingredients on Texture Characteristics and RVA Characteristics of Noodle

作　　者：张兆丽 石旺滨 王洋 刘佳睿 杨庭轩 孟祥忍[1,2] ZHANG Zhaoli;SHI Wangbin;WANG Yang;LIU Jiarui;YANG Tingxuan;MENG Xiangren(College of Tourism and Cooking College of Food Science and Engineering,Yangzhou University,Yangzhou 225127;Jiangsu Huaiyang Cuisine Engineering Center,Yangzhou 225127)

机构地区：[1]扬州大学旅游烹饪学院﹒食品科学与工程学院,扬州225127 [2]江苏省淮扬菜工程中心,扬州225127

出　　处：《食品工业》2023年第4期72-77,共6页The Food Industry

基　　金：国家自然科学基金项目(32102134);扬州大学大学生科创基金项目(X20210904)。

摘　　要：以市售的南瓜面粉A1、胡萝卜面粉A2、菠菜面粉A3、红枣面粉A4、全麦粉A5和特二粉A0为原料,制作手工面条,确定各粉添加量均为30 g,水12 g,食盐0.45 g,食碱0.03 g。采用快速黏度分析仪(Rapid Viscosity Analyser,RVA)观察六种面粉RVA黏度曲线的变化情况,并对面条相关性质进行比较。结果表明,面粉中蛋白质含量是影响面条品质的主要因素,其次是膳食纤维。红枣面条的煮制时间长,弹性、咀嚼性好,感官评定总分高;果蔬面条的各项指标均高于普通面条;各种干面条的煮制时间、硬度、弹性、咀嚼性、感官评定总分均高于湿面条。In this study,pumpkin powder A1,carrot powder A2,spinach powder A3,jujube powder A4,wholemeal flour A5 and wheat flour A0 were used as materials to cook noodles,which treated by the adding amount of the aforementioned flours 30 g,water 12 g,salt 0.45 g,and dietary alkali 0.03 g.Rapid Viscosity Analyser(RVA)was used to investigate the changes of the viscosity-curves of six kinds of proteins,and compared with the relevant characteristics of noodles.The results showed that the content of protein in noodles played a major role in the quality of noodles,followed by dietary fibre.The cooking time,elasticity,chewiness and sensory evaluation of the jujube noodles were increased.Likewise,the indexes of the fruit and vegetable noodles were higher than those of the average,while the cooking time,hardness,elasticity,chewiness and sensory evaluation of dry noodles were superior to wet noodles.

关 键 词：果蔬面条 理化性质 质构性质 感官评定 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]