魔芋葡甘聚糖添加量对黑荞麦面条品质的影响  

Effect of Konjac Glucomannan Addition on Quality of Black Buckwheat Noodles

作　　者：周松超 隋勇[1] 熊添 蔡芳[1] 范凯[2] 梅新[1] 施建斌[1] 蒋修军 ZHOU Songchao;SUI Yong;XIONG Tian;CAI Fang;FAN Kai;MEI Xin;SHI Jianbin;JIANG Xiujun(Key Laboratory of Cold Chain Logistics Technology for Agro-product,Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;College of Life Science,Yangtze University,Jingzhou 434023,China;Hubei Jinyinfeng Food Co.,Ltd.,Suizhou 441300,China)

机构地区：[1]农业农村部农产品冷链物流技术重点实验室/湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064 [2]长江大学生命科学学院,湖北荆州434023 [3]湖北金银丰食品有限公司,湖北随州441300

出　　处：《食品工业科技》2025年第5期91-98,共8页Science and Technology of Food Industry

基　　金：湖北省重点研发计划项目(2023BBB104);湖北省科技创新人才计划(科技服务人才专项)(2023DJC104)。

摘　　要：为提高黑荞麦面条的品质,本文系统研究了魔芋葡甘聚糖(konjac glucomannan,KGM)添加对黑荞麦混合面粉溶剂保持力(solvent retention capacity,SRC)、混合特性和面条的质构、蒸煮、消化特性等指标的影响。结果表明,随着KGM添加黑荞麦混合粉的SRC呈上升的趋势,面团的吸水率、形成时间和稳定时间也呈上升的趋势,但弱化度C1-C2值和淀粉回生特性C5-C4值呈下降的趋势,在3%时分别下降了0.18 N·m和1.14 N·m。黑荞麦面条的蒸煮时间、断条率和蒸煮损失率随KGM添加呈下降的趋势,而拉伸强度和剪切力总体呈上升的趋势,在添加量2.5%时最大,分别为31.11 g和426.07 g。此外,添加KGM后黑荞麦面条的巯基含量总体无明显差异,二硫键含量显著提高(P<0.05)。在消化特性的研究中发现,KGM添加后黑荞麦面条的淀粉水解率、RS含量和eGI值无明显差异,与常规工艺制备的黑荞麦面条相近。综合各指标,黑荞麦面团的品质在KGM添加量3%时最佳,因为在此添加量下混合面粉的SRC和混合特性最佳;而面条的品质在KGM添加量为2.5%时提升最大,在此添加量下面条的蒸煮和质构等特性最佳。In order to improve the quality of black buckwheat noodles,this paper systematically investigated the effects of konjac glucomannan(KGM)addition on the solvent retention capacity(SRC)and mixing characteristics of black buckwheat mixed powder,as well as the texture,cooking,digestive properties of the noodles were determined.Results showed that the SRC of black buckwheat mixed powder increased with the KGM addition.The water absorption rate,development time,and stability time of the dough also increased,while the weakening degree C1-C2 values and starch retrogradation characteristics C5-C4 values showed a decreasing trend,decreasing by 0.18 N·m and 1.14 N·m respectively at 3%.The cooking time,cooking broken rate,and cooking loss rate of black buckwheat noodles decreased with the addition of KGM,while the tensile strength and shear force showed an overall increasing trend,reaching their maximum at 2.5%addition,at 31.11 g and 426.07 g respectively.Furthermore,there was no significant difference in the sulfhydryl content of black buckwheat noodles after KGM addition,while the disulfide bond content significantly increased(P<0.05).In the study of digestion properties,there was no significant difference in starch hydrolysis rate,resistant starch content,and eGI value of black buckwheat noodles after KGM addition,which were similar to those prepared by conventional methods.The quality of buckwheat dough was best at 3%of KGM,because the SRC and mixing characteristics of the flour blend were best at this level of addition,while the quality of noodles was most improved at 2.5%of KGM,and the cooking and textural characteristics of the noodles were best at this level of addition.

关 键 词：黑荞麦粉 魔芋葡甘聚糖 混合特性 蒸煮特性 质构特性 消化特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]