泡泡青蔬菜粉对面粉、面团性质影响及其挂面加工工艺优化  

Effect of Bubble Green Vegetable Powder on Flour and Dough Properties and Its Optimization of Dried Noodles Processing

作　　者：吴静仪 冯红 吕庆云 王学东 陈曦 蒋修军[4] 万芳 WU Jingyi;FENG Hong;LÜQingyun;WANG Xuedong;CHEN Xi;JIANG Xiujun;WAN Fang(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan 430023,China;Key Laboratory of Grain and Oil Processing,Ministry of Education,Wuhan 430023,China;Hubei Jinyinfeng Food Co.,Ltd.,Suizhou 441300,China;Hubei Xiangsili Food Co.,Ltd.,Suizhou 441300,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]农产品加工与转化湖北省重点实验室,湖北武汉430023 [3]大宗粮油精深加工教育部重点实验室,湖北武汉430023 [4]湖北金银丰食品有限公司,湖北随州441300 [5]湖北香思里食品有限公司,湖北随州441300

出　　处：《食品工业科技》2023年第19期244-251,共8页Science and Technology of Food Industry

基　　金：湖北省中央引导地方科技发展专项(2022BGE247)。

摘　　要：为扩大泡泡青蔬菜的利用途径,本研究以泡泡青冻干粉末为原料加工挂面,探讨了泡泡青粉添加后对面粉粉质特性、面团拉伸特性的影响,研究了泡泡青粉、水、食盐添加量对挂面烹调损失、质构等食用品质的影响,优化了泡泡青挂面的加工工艺。结果表明,添加泡泡青蔬菜粉后,粉质特性中的面团形成时间、稳定性下降,吸水率、弱化度上升,面团拉伸特性中的拉伸能量、拉伸阻力、延展度和最大拉伸阻力减小,因此泡泡青粉不利于面团面筋网络结构的形成;优化了泡泡青挂面的加工工艺,泡泡青粉添加量1.30%,加水量36.00%,食盐添加量1.90%时,感官评价为90.12分;通过扫描电镜和激光共聚焦显微镜观察到泡泡青粉阻碍了部分面筋网络的形成,初步解释了挂面质构中硬度和咀嚼性减小、烹调损失增加的变化趋势。In order to expand the use of bubble green vegetables,bubble green freeze-dried powder was used as raw material to fabricate dried noodles in this study.The effects of adding the bubble green powder on the flour characteristics,dough tensile properties were discussed.The effects of the additions of green powder,water and salt on the cooking loss,texture and edible quality of the dried noodles were studied,and the processing of bubble green dried noodles was optimized.The results showed that,the dough formation time and stability in the flour characteristics decreased after adding bubble green vegetable powder.Meanwhile,the water absorption rate and weakening degree of the dough increased.The tensile energy,tensile resistance,ductility and maximum tensile resistance in the dough tensile characteristics decreased because of the addition of bubble green vegetables powder.Therefore,the bubble green powder was not conducive to the formation of dough gluten network structure.The processing technology of bubble green dried noodles was optimized.The sensory evaluation of bubble green noodles was 90.12 points when the addition of bubble green powder,water,and salt was 1.30%,36.00%,and 1.90%,respectively.Blocking effect of bubble green powder on the formation of some gluten networks was observed by scanning electron microscopy and laser confocal microscopy,which preliminarily explained the change trend of decreasing hardness,decreasing chewiness and increasing cooking loss in the texture of dried noodles.

关 键 词：泡泡青 挂面 粉质特性 拉伸特性 食用品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]