适宜加工高绿豆含量面条的绿豆品种筛选研究  

Preparation of Noodles with High Mung Bean Content and Selection of Suitable Mung Bean Cultivars for Processing

作　　者：李若凝 刘兴浩 李春红[2] 侯殿志 周素梅 LI Ruo-ning;LIU Xing-hao;LI Chun-hong;HOU Dian-zhi;ZHOU Su-mei(School of Food and Health,Beijing Technology and Business University,Beijing Engineering Research Center of Food Additives,Beijing 100048,China;Institute of Agricultural Product Processing,Chinese Academy of Agricultural Sciences,Comprehensive Key Laboratory of Agricultural Product Processing,Agricultural and Rural Department,Beijing 100091,China)

机构地区：[1]北京工商大学食品与健康学院北京市食品添加剂工程技术研究中心,北京100048 [2]中国农业科学院农产品加工研究所农业农村部农产品加工综合性重点实验室,北京100091

出　　处：《粮油食品科技》2024年第6期59-66,共8页Science and Technology of Cereals,Oils and Foods

基　　金：“十四五”国家重点研发计划项目(2021YFD1600604);财政部和农业农村部-国家现代农业产业技术体系(CARS-08)。

摘　　要：绿豆面条是我国传统杂面产品,但其绿豆添加量较低。选取国内主产区6个绿豆品种,制备添加量为70%的高绿豆含量面条,筛选适宜加工的绿豆原料品种。分析所加工绿豆面条的蒸煮特性、质构特性以及感官品质等,采集相关特性品质数据;基于主成分分析对不同绿豆品种加工面条进行品质综合评估,提取出3类主成分,确定了总淀粉、蛋白质、吸水率、硬度、咀嚼性和粘附性的绿豆面条品质评分关键指标,获得不同绿豆品种加工适宜性评分排序结果,筛选出加工高绿豆含量面条的优异绿豆品种——潍绿7号。Mung bean noodles are traditional multigrain noodles in China,but generally,the addition of green beans is relatively low.Six mung bean cultivars from major production areas were selected to prepare noodles with a high mung bean content of 70%.Then,we screened suitable mung bean raw material varieties for processing based on principal component analysis(PCA).The cooking properties,texture properties,and sensory characteristics of the processed mung bean noodles were analyzed,and relevant data on these properties was collected for analysis.The quality of processed noodles of different mung bean cultivars was evaluated based on PCA.Three types of principal components were extracted from the PCA,and the key indicators of total starch,protein,water absorption,hardness,chewiness and adhesiveness were determined and scored.Finally,we ranked the processing suitability scores for different mung bean varieties and selected the excellent cultivar Weilv 7 to produce high mung bean content noodles.

关 键 词：绿豆面条 品种 品质 主成分分析 加工适宜性 

分 类 号：TS201.2[轻工技术与工程—食品科学]