混合实验仪(Mixolab)评价筛选优质饺子粉  

Evaluation and Screening of High-quality Dumpling Flour by Mixolab

作　　者：秦毛毛 王雯斐 刘艳喜 常阳 周正富 雷振生 吴政卿[1] QIN Maomao;WANG Wenfei;LIU Yanxi;CHANG Yang;ZHOU Zhengfu;LEI Zhensheng;WU Zhengqing(Institute of Crop Molecular Breeding,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China;Wheat Research Institute,Henan Academy of Agricultural Sciences/National Laboratory of Wheat Engineering,Zhengzhou 450002,China)

机构地区：[1]河南省作物分子育种研究院,河南郑州450002 [2]河南省农业科学院小麦研究所/小麦国家工程实验室,河南郑州450002

出　　处：《食品工业科技》2023年第20期257-264,共8页Science and Technology of Food Industry

基　　金：河南省重点研发与推广专项(科技攻关222102110301);河南省农业科学院自主创新项目(2022ZC70);河南省农业科学院自主创新项目(2023ZC091)。

摘　　要：利用混合实验仪对优质饺子粉进行评价筛选研究,旨在为达成饺子专用粉高效在线配粉提供理论支撑。本研究以市场上现有的30种饺子粉为研究对象,通过分析面粉的白度、湿面筋含量、流变学特性、糊化特性等理化指标和饺子皮感官评分,比较不同饺子粉品质差异性,运用聚类分析将上述面粉进行等级分类。结合混合实验仪软件的内置功能Chopin+标准协议对优类饺子粉进行测定并制作目标剖面图。利用该剖面图实现了郑麦136、郑麦366和新麦26等3种基础粉的饺子皮配粉应用。结果表明,30种饺子粉品质性状的变异系数大小依次为:形成时间>稳定时间>粉质质量指数>弱化度>面筋指数>衰减值>最低粘度>峰值粘度>湿面筋含量>糊化温度>吸水率>白度>峰值时间>感官评分,其中形成时间的变异系数最大,为68.59,感官评分变异系数最小,为0.11。在欧式距离5处可将30种饺子粉分为三大类群。其中,第二类有16个样品,其稳定时间、峰值粘度、最终粘度和感官评分均为三类中最佳,将其归为优质饺子粉。所得到的优质饺子粉目标剖面图的吸水率指数范围在8~9,混合指数范围为5~7,面筋+指数范围在5~6,粘度指数范围为5~7,淀粉酶指数范围为7~8,回生指数范围在7~8。利用混合试验仪对3种基础粉和10种不同比例的混合粉进行测定,从6个指数综合分析发现混合粉7:2:1、6:3:1、6:2:2、5:4:1均落在优质饺子粉目标剖面图的范围内,说明该4种混合粉适合饺子加工,考虑优麦成本,可选取7:2:1作为最优配比。该研究可为企业生产高质量的饺子专用粉和面粉品质控制提供理论参考。The present study evaluated and screened high quality dumpling flour using the analytical equipment,mixolab.The corresponding result aimed to provide theoretical support for high efficient dumpling flour blending.Totally,30 commercial dumpling flour on shelf in the market were collected for measurement of physicochemical parameters such as flour whiteness,wet gluten content,rheological properties and gelatinization properties,besides sensory evaluation for dumpling-making.Divergence of dumpling-making characteristics were analyzed and the flour were graded through cluster analysis.Additionally,a target index cross section(TICS)for high quality dump-making flour was constructed through the standard curve of Chopin+test protocol which was the built-in function software in Mixolab.The TICS was applied for dumpling-making flour blending using Zhengmai136,Zhengmai366 and Xinmai26 as the basic flour.Results showed that,the coefficient variation of dumpling-making associated quality traits were ranked:Formation time>stability time>farinogram quality number>weakening degree>gluten index>breakdown>final viscosity>peak viscosity>wet gluten con-tent>gelinization temperature>water absorption>whiteness>peak time>sensory score.The thirty flour collected were classified into three groups at the Euclidean distance 5.0.The second group which including 16 samples was recognized as the elite quality dumpling-making flour due to the superior index in stability time,peak viscosity,final viscosity and sensory score.The water absorption of the elite flour was 8~9 in TICS,while the mixed index ranged 5~7,gluten+index ranged 5~6,viscosity index ranged 5~7,amylase index was 7~8,and retrograded index was 7~8.Taking the flour from wheat cultivars,Zhengmai 136,Zhengmai 366 and Xinmai 26 as the basic flour,10 mixed flour were prepared in various proportion.The mixed flour with the ration of 7:2:1,6:3:1,6:2:2,5:4:1 were accordance with the elite quality RICS of the above mentioned six parameters.Results obtained from the present study would pr

关 键 词：饺子粉 聚类分析 配粉 混合实验仪 目标指数剖面图 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]