蛋黄粉对面团特性及面条品质的影响  

Effects of Egg Yolk Powder on Dough Properties and Noodle Quality

作　　者：张雅洁 申子月 史盈盈 谈宇婷 张倩 汤尚文[1,3] 胡事成 豁银强 ZHANG Yajie;SHEN Ziyue;SHI Yingying;TAN Yuting;ZHANG Qian;TANG Shangwen;HU Shicheng;HUO Yinqiang(Hubei University of Arts and Science,Xiangyang 441053,China;Xiangyang Academy of Agricultural Sciences,Xiangyang 441057,China;Hubei Key Laboratory of Low Dimensional Optoelectronic Material and Devices,Xiangyang 441053,China;Xiangyang Kongmingcai Food Technology Co.,Ltd.,Xiangyang 441000,China)

机构地区：[1]湖北文理学院,湖北襄阳441053 [2]襄阳市农业科学院,湖北襄阳441057 [3]低维光电材料与器件湖北省重点实验室,湖北襄阳441053 [4]襄阳孔明菜食品科技有限公司,湖北襄阳441000

出　　处：《食品科技》2024年第4期178-183,193,共7页Food Science and Technology

基　　金：襄阳市科技计划项目(2021ABA004350);湖北省中央引导地方科技发展专项(2020ZYYD023)。

摘　　要：分别以0%、2%、4%、6%、8%和10%的蛋黄粉替代面粉,研究蛋黄粉对面团色度、流变、水分子状态及面条质构、蒸煮品质和感官品质的影响。结果表明,加入蛋黄粉改善了面团和面条的色泽,对面团中水分子状态的影响不显著;蛋黄粉替代量大于8%时,降低了面团的黏弹性;蛋黄粉替代量低于8%时,对面条的蒸煮损失率、吸水率、硬度、最大黏度值、咀嚼性和黏着性等品质影响不显著,且对面条的剪切特性影响比较小。综合物化和感官品质,以4%~6%的蛋黄粉替代面粉制备鲜湿方便面条能获得较好的效果。The effects of egg yolk powder on color,rheological properties,moisture distribution of dough,and textural,cooking,sensory characteristics of noodle were studied by replacing wheat flour with 0%,2%,4%,6%,8%,and 10%egg yolk powder.The results showed that addition of egg yolk powder improved the color of dough and noodles,but had no significant effect on the state of water in the dough.When the amount of egg yolk powder was more than 8%,viscoelasticity of the dough were reduced;When egg yolk powder substitution was less than 8%,cooking loss,water absorption,hardness,peak stickiness,chewiness,and adhesiveness of noodles weren't changed significantly,but the breaking length and force of noodles were decreased.Based on physicochemical and sensory qualities,replacing wheat flour with 4%to 6%egg yolk powder during instant wet noodle processing is feasible.

关 键 词：蛋黄粉 面团特性 面条品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]