营养型抗老化荞麦碗托的研发  

Research and development of nutritional anti-retrogradation buckwheat wantuo

作　　者：朱嘉文 仵华君 申瑞玲 李云龙 ZHU Jia-wen;WU Hua-jun;SHEN Rui-ling;LI Yun-long(School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,Henan,China;Shanxi Institute for Functional Food,Shanxi Agricultural University,Taiyuan 030031,Shanxi,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450001 [2]山西农业大学山西功能食品研究院,山西太原030031

出　　处：《粮食与油脂》2024年第6期111-116,共6页Cereals & Oils

基　　金：国家燕麦荞麦产业技术体系建设(CARS-07-E2)。

摘　　要：在传统碗托制备工艺基础上,添加抗老化剂(燕麦β-葡聚糖、中链脂肪酸和谷朊粉)制备营养型抗老化荞麦碗托。在单因素试验基础上,通过正交试验优化得到荞麦碗托基础制备工艺为食盐添加量0.35%(以荞麦粉质量计)、蒸制时间25 min、料液比1∶2(g/mL);在单一抗老化剂最佳添加量的基础上,通过响应面试验确定复合抗老化剂的最佳配方,即以荞麦粉质量为基准,燕麦β-葡聚糖添加量2.1%、中链脂肪酸添加量0.38%、谷朊粉添加量4.1%。质构分析结果表明,添加复合抗老化剂的荞麦碗托硬度下降12.2%,弹性上升68.9%,老化48 h后仍显示良好的口感,抗老化效果明显。On the basis of traditional preparation process of wantuo,anti-retrogradation agent(oat β-glucan,medium chain fatty acid and gluten flour)were added to prepare nutritional anti-retrogradation buckwheat wantuo.On the basis of single factor test,the basic preparation process of buckwheat wantuo was optimized by orthogonal test,which was as follows:salt addition 0.35%(based on the mass of buckwheat flouras),steaming time 25 min,solid-liquid ratio 1:2(g/mL).Based on the optimal addition amount of single anti-retrogradation agent,the optimal formula of compound anti-retrogradation agent was determined by response surface test,that is based on the mass of buckwheat flour,the addition amount of oat β-glucan,medium-chain fatty acid and gluten was 2.1%、0.38%、4.1%,respectively.The results of texture analysis showed that the hardness of buckwheat wantuo with compound anti-retrogradation agent decreased by 12.2%,and the elasticity increased by 68.9%.The buckwheat wantuo stll showed good taste after 48 h of retrogradation,indicating anti-retrogradation effect.

关 键 词：营养型荞麦碗托 老化回生 响应面试验 

分 类 号：TS201.1[轻工技术与工程—食品科学]