不同亲水胶体对发酵杂粮薄饼品质特性的影响  

Effects of different hydrophilic colloids on quality characteristics of fermented multigrain pancakes

作　　者：刘雅欣 崔玮淇 李慧伊 董梦萱 孟令伟[1,2] LIU Yaxin;CUI Weiqi;LI Huiyi;DONG Mengxuan;MENG Lingwei(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Key Laboratory of Agro-products Processing and Quality Safety of Heilongjiang Province,Heilongjiang Bayi Agricultural University,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学黑龙江省农产品加工与质量安全重点实验室,黑龙江大庆163319

出　　处：《包装与食品机械》2024年第6期9-17,共9页Packaging and Food Machinery

基　　金：国家重点研发计划项目(2021YFD00902);黑龙江省重点研发计划项目(2022ZX02B18);黑龙江省自然科学基金联合引导项目(LH2023B019);黑龙江八一农垦大学博士启动金项目(XDB202106)。

摘　　要：为了提升发酵杂粮薄饼的品质,以小麦粉、荞麦粉、玉米粉、黄豆粉为原料制备杂粮面糊,并添加不同类型的亲水胶体制备发酵杂粮薄饼。对面糊的流变特性,发酵杂粮薄饼的感官、水分含量、色度、质构特性、风味和微观结构等品质指标进行测定。结果表明,与对照组相比,亲水胶体的添加使样品的硬度降低3.01%,弹性和水分含量分别提升2.8%,14.89%,改善微观结构和风味,但对颜色没有显著的影响。随着阿拉伯胶和黄原胶添加量的增大,样品的硬度分别降低1.56%,0.57%,水分含量分别增加14.14%,1.82%。与其他亲水胶体相比,含有卡拉胶和羟丙基甲基纤维素的薄饼有更低的硬度值,但不同添加量之间无显著差异。其中,添加0.2%的阿拉伯胶能够显著提升面糊黏度及薄饼的风味,样品有最低的硬度值(666.83 g),最高的水分含量(37.21%)和最高的综合感官评分(81.8分)。研究为杂粮面制品的品质提升提供参考。In order to improve the quality of fermented multigrain pancakes,wheat flour,buckwheat flour,corn flour and soybean flour were used as raw materials to prepare cereal batter,and different types of hydrocolloids were added to prepare fermented multigrain pancakes.The rheological properties of the batter,as well as the sensory attributes,moisture content,color,texture,flavor,and microstructure of the fermented multigrain pancakes,were analyzed.The results showed that compared with the control group,the addition of hydrophilic colloids reduced the hardness of the samples by 3.01%,increased their elasticity and moisture content by 2.8% and 14.89%,respectively,improved their microstructure and flavor,but had no significant effect on their color.With the increase of the addition of Arabic gum and xanthan gum,the hardness of the samples decreased by 1.56% and 0.57%,respectively,and the moisture content increased by 14.14% and 1.82%,respectively.Compared with other hydrophilic colloids,pancakes containing carrageenan and hydroxypropyl methylcellulose have lower hardness values,but there is no significant difference between different addition amounts.Among them,adding 0.2% Arabic gum can significantly improve the viscosity of the batter and the flavor of the pancake.The sample has the lowest hardness value (666.83 g),the highest moisture content (37.21%),and the highest comprehensive sensory score(81.8 points).Provide reference for improving the quality of mixed grain flour products through research.

关 键 词：发酵杂粮薄饼 卡拉胶 阿拉伯胶 黄原胶 羟丙基甲基纤维素 品质 

分 类 号：TS213.29[轻工技术与工程—粮食、油脂及植物蛋白工程]