螺旋藻粉对面团性质及面条品质的影响  

Effect of spirulina powder on dough properties and noodle quality

作　　者：张晴晴 吕莹果[1,2] 李平 陈洁 ZHANG Qingqing;LYU Yingguo;LI Ping;CHEN Jie(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Henan Province Wheat-flour Staple Food Engineering Technology Research Centre,Zhengzhou 450001,China;Food Laboratory of Zhongyuan,Luohe 462300,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南省面制主食工程技术研究中心,河南郑州450001 [3]中原食品实验室,河南漯河462300

出　　处：《河南工业大学学报（自然科学版）》2024年第4期46-54,63,共10页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省重点研发专项(231111111800)。

摘　　要：明确螺旋藻粉对面团性质以及面条品质特性的影响,可为螺旋藻在面条制品中的应用提供思路和理论基础。研究了螺旋藻粉不同添加量对面团中面筋蛋白的分子间作用力及面条水分分布、色泽、蒸煮特性、感官品质、质构特性的影响。结果表明:添加螺旋藻粉会减弱面筋蛋白之间的二硫键和氢键作用,增强疏水相互作用,促进面条中的自由水和弱结合水向强结合水转化,增强面条与水结合的能力。螺旋藻粉添加量为4%时,面条的蒸煮时间最短、蒸煮损失最小,面条的咀嚼性、硬度和内聚性增加,面条的色泽和感官品质较好。螺旋藻粉添加量高于6%,会导致面团的面筋结构的稳定性降低,面条的蒸煮品质和感官品质变差。将适量螺旋藻粉添加到面条中,能够有效提升面条的整体品质。As a high-quality food raw material,spirulina has a broad application prospect in noodle prod-ucts,and this paper aims to provide ideas and theoretical basis for the application of spirulina in noodle products by studying the effect of spirulina on the properties of dough and the quality characteristics of noo-dles.In this study,the effects of different spirulina powder additions on the intermolecular forces of gluten proteins in noodle dough,as well as their effects on moisture distribution,on the color,cooking character-istics,sensory properties and texture characteristics of noodles were studied.The results showed that the ad-dition of spirulina powder could weaken the disulfide bond,hydrogen bond of gluten protein and enhance the hydrophobic interaction.The hydrophobic interaction got stronger than hydrogen bond when the spiruli-na powder was more than 6%,indicating that the gluten network was weaker.Besides,the water migration of noodle changed obviously.The transverse relaxation time T_(21),T_(22) and T_(23) decreased,while A21 increased and A22 and A23 decreased,suggesting the transformation of free water and weakly bound water to strongly bound water in noodles,as well as the ability of noodles to bind to water was enhanced.The effects of spirul-ina powder on the color,cooking characteristics,sensory characteristics and texture characteristics of noodles were also studied.With the addition of spirulina,the optimal cooking time and cooking loss rate of noodles increased and then decreased.When the amount of spirulina powder addition was 4%,the noodles got the shortest cooking time and the smallest cooking loss.The hardness,chewiness and cohesiveness of noodles could be increased,and the color and sensory quality of noodles got better.Combined with the color aberra-tion mode and RGB color mode,the noodles gradually took on a blue tone when the additive amount of spir-ulina powder was 4%,which attracted consumers′appetite and had a higher color score.However,when the addition of spirulina powder was higher

关 键 词：螺旋藻粉 面团 面条 品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]