云南蒙自过桥米线的品质测定  

Quality Determination of Yunnan Mengzi Cross-Bridge Rice Noodles

作　　者：刘心爱 李莎艳 侬章梅 樊爱萍[1] 曾丽萍 LIU Xinai;LI Shayan;NONG Zhangmei;FAN Aiping;ZENG Liping(Honghe College,Mengzi 661199,China)

机构地区：[1]红河学院,云南蒙自661199

出　　处：《食品安全导刊》2023年第34期104-109,共6页China Food Safety Magazine

基　　金：2022年国家级大学生创新创业训练计划项目;红河学院项目“蒙自过桥米线工业化、标准化研究”(22YJ001)。

摘　　要：本文以蒙自地区主要生产企业的市售米线为研究对象,测定其理化指标、质构特性、感官品质,以期得到理化指标与米线品质的相关性。结果表明,过桥米线理化指标显著影响过桥米线的品质。样品2喜好度最高,其直链淀粉含量为22.20%、蛋白质含量为4.51%,酸度为0.015%,脂肪为0.38%,pH值为6.5,支链淀粉含量为37.03%,白度为70.04,水分含量为67.29%。本文可为过桥米线的品质研究与市场生产提供理论参考。In this paper,the physical and chemical indexes,texture characteristics and sensory evaluation of the commercial rice noodles of major production enterprises in Mengzi region were measured in order to obtain the correlation between physical and chemical indicators and the quality of rice noodles.The results showed that the physical and chemical indexes of cross-bridge rice noodles significantly affected the quality of cross-bridge rice noodles.Sample 2 has the highest preference,its amylose content was 22.20%,protein content was 4.51%,acidity 0.015%,fat was 0.38%,pH was 6.5,and amylopectin content was 37.03%,the whiteness was 70.04,the moisture content was 67.29%.This paper can provide a theoretical reference for the quality research and market production of cross-bridge rice noodles.

关 键 词：蒙自 过桥米线 理化指标 品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]