鳞杯伞粉和黑木耳粉对面团加工特性及挂面品质的影响  

Effects of Clitocybe squamulosa and Auricularia heimuer Powders on the Processing Properties of Doughs and Quality of Dried Noodles

作　　者：王无霞 于东梅 张德芳 侯淑婷 葛广亮 李泽辉 孟俊龙[1,2] 常明昌 耿雪冉[1,2] WANG Wuxia;YU Dongmei;ZHANG Defang;HOU Shuting;GE Guangliang;LI Zehui;MENG Junlong;CHANG Mingchang;GENG Xueran(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China;Key Laboratory of Edible Fungi for Loess Plateau,Jinzhong 030801,China;Shanxi Engineering Research Center of Edible Fungi,Jinzhong 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801 [2]黄土高原食用菌山西省重点实验室,山西晋中030801 [3]山西省食用菌工程技术研究中心,山西晋中030801

出　　处：《食品工业科技》2024年第24期50-58,共9页Science and Technology of Food Industry

基　　金：山西省基础研究计划青年项目(20210302124071);山西省现代农业产业技术体系建设专项资金(2023CYJSTX09);食用菌山西省科技创新重点团队(201805D131009)。

摘　　要：为探究鳞杯伞粉和黑木耳粉添加量对面团加工特性及挂面品质的影响,本研究将小麦粉分别与鳞杯伞粉和黑木耳粉按照不同比例(100:0、99:1、97:3、95:5、90:10)混合均匀,利用质构仪、粘度分析仪及流变仪对混合粉面团的加工特性进行初步测定,并对所制挂面的食用品质进行系统分析。结果表明,与纯小麦粉面团相比,随着两种菇粉添加比例的逐渐增大,面团的硬度均显著上升(P<0.05);粘弹性、糊化黏度、衰减值及回生值均显著降低(P<0.05)。说明添加鳞杯伞粉及黑木耳粉后的淀粉颗粒在加热条件下较稳定,且两者均可有效抑制面团的短期回生和老化。面团的G'和G''均有不同程度的降低,且表现为弹性为主的弱凝胶态。此外,当小麦粉与鳞杯伞粉及黑木耳粉的添加比例分别为95:5及97:3时感官评分最高,适口性最好,煮制时间短且断条率较低。两者相比而言,后者的食用品质更佳。综上所述,两种菇粉的添加不仅明显改变了面团的加工特性,还对挂面的感官品质及蒸煮特性产生了积极影响,改善了面条的食用品质,为鳞杯伞粉及黑木耳粉面制品的开发提供了理论依据。The research aimed to investigate effects of the addition of Clitocybe squamulosa and Auricularia heimuer powders on processing properties of doughs and quality of dried noodles.For this purpose,wheat flour was mixed uniformly with C.squamulosa and A.heimuer powders at different ratios(100:0,99:1,97:3,95:5,90:10)respectively,the processing properties of mixed flour doughs were preliminarily determined by texture analyzer,viscometer and rheometer,and then the edible quality of prepared dried noodles were systematically analyzed.The results showed that compared with the pure wheat flour dough,the hardness of doughs increased significantly(P<0.05)with the gradual increase of the addition proportions of two mushroom powders,while the viscoelasticity,gelatinization viscosity,attenuation value and regeneration value all decreased significantly(P<0.05).This results indicated that the starch granules were stable under heating after adding C.squamulosa and A.heimuer powders,and the two powders could both effectively inhibit short-term retrogradation and aging of dough.In addition,G'and G''of wheat flour doughs both reduced to different extents and the doughs were in a weak gel state dominated by elasticity.Moreover,when mixed wheat flour with C.squamulosa and A.heimuer powders at ratios of 95:5 and 97:3 respectively,the sensory score was the highest and palatability was the best,cooking time was short and breakage rate was low.But compared with the two,the latter's food quality was better.In summary,the addition of two mushroom powders not only obviously changed the processing properties of dough,but also exerted positive effects on sensory quality and cooking properties of dried noodles and improved the edible quality of noodles.The research would provide a theoretical basis for developing flour products added with C.squamulosa and A.heimuer powders.

关 键 词：鳞杯伞 黑木耳 加工特性 挂面 食用品质 

分 类 号：TS211.8[轻工技术与工程—粮食、油脂及植物蛋白工程]