不同氢氧化钙添加量对荞麦饸饹品质的影响  

Effects of different calcium hydroxide addition levels on the quality of buckwheat hele noodles

作　　者：张艺琳 蒲华寅[1] 黄峻榕[1] 陈丞毅 张冲[1] ZHANG Yi-lin;PU Hua-yin;HUANG Jun-rong;CHEN Cheng-yi;ZHANG Chong(School of Food Science and Engineering,Shaanxi University of Science&Technology,Xi'an 710021,Shaanxi,China)

机构地区：[1]陕西科技大学食品科学与工程学院,陕西西安710021

出　　处：《粮食与油脂》2024年第12期7-12,共6页Cereals & Oils

基　　金：陕西省重点研发计划一般项目(2024NC-YBXM-134、2023-YBNY-175);西安市科技计划项目(24NYGG0055)。

摘　　要：以陕西苦荞粉为原料,采用X射线衍射、扫描电镜、物性分析等技术探究不同氢氧化钙添加量对荞麦饸饹品质的影响。结果表明:添加氢氧化钙后,荞麦饸饹的硬度、面汤pH及b*值高于空白组。生饸饹和熟饸饹中淀粉结晶类型分别为A型和V型。随着氢氧化钙添加量的增大,荞麦饸饹的断条率、蒸煮损失率和煮制后的相对结晶度逐渐下降。当氢氧化钙添加量达到0.3%(以荞麦粉质量计)时,体系环境由酸性转变为碱性,产品品质得到改善,质构参数(除弹性)产生明显变化。研究表明,氢氧化钙最适添加量为0.5%,此时荞麦饸饹的网络结构均匀,口感在可接受范围内。Using Shaanxi bitter buckwheat flour as raw materia,X-ray diffraction,scanning electron mi-croscopy,and physical property analysis were used to investigate the effects of different calcium hydroxide addition levels on the quality of buckwheat hele noodles.The results showed that the hardness,soup pH and b*values of buckwheat hele noodles were higher than those of blank group after adding calcium hy-droxide.The crystal types of starch in raw and cooked hele noodles were A type and V type,respective-ly.With the increase of calcium hydroxide addition,the strip breaking rate,cooking loss rate and rela-tive crystallinity of buckwheat hele noodles after cooking decreased gradually.When the addition levels of calcium hydroxide reached 0.3%(measured by the mass of buckwheat flour),the system environment changed from acidic to alkaline,the product quality was improved,and the structural parameters(in ad-dition to elasticity)changed significantly.The results showed that the optimal addition levels of calcium hydroxide was 0.5%,and the network structure of buckwheat hele noodles was uniform,and the taste was acceptable.

关 键 词：荞麦饸饹 氢氧化钙 品质改良 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]