藜麦粉添加量对碱面条品质和体外消化特性的影响  

Effects of Quinoa Powder Addition on the Quality and in Vitro Digestive Characteristics of Alkaline Noodles

作　　者：马梦月 徐紫薇 于博[1] 杨利华 吴进菊[1,3] MA Mengyue;XU Ziwei;YU Bo;YANG Lihua;WU Jinju(College of Food Science and Chemical Engineering,Hubei University of Arts and Science,Xiangyang 441053,China;Xianglafang(Hubei)Food Technology Limited Company,Xiangyang 441100,China;Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Xiangyang 441053,China)

机构地区：[1]湖北文理学院食品科学与化学工程学院,湖北襄阳441053 [2]襄辣坊(湖北)食品科技有限公司,湖北襄阳441100 [3]湖北省食品配料工程技术研究中心,湖北襄阳441053

出　　处：《食品工业科技》2025年第7期42-48,共7页Science and Technology of Food Industry

基　　金：湖北文理学院教师科研能力培育基金项目(2024kpngq10)。

摘　　要：为改善碱面条的营养价值,在小麦粉中添加不同比例(0%、4%、8%、12%、16%)的藜麦粉,研究藜麦粉的添加对碱面条色泽、质构特性、烹煮特性、感官及体外消化特性的影响。结果表明:随着藜麦粉含量的增加,碱面条的亮度越来越低,颜色逐渐偏向红色和黄色;拉伸长度和拉伸强度先升高后降低,在4%时达到最大,分别为60.63 mm和24.76 g,而硬度、咀嚼度和黏附性呈现先降低后升高的趋势;干物质吸水率逐渐降低,而烹煮损失率逐渐升高。随着藜麦粉含量的增加,碱面条淀粉消化速率逐渐减慢,抗性淀粉含量相对增加,当添加量为16%时,抗性淀粉含量最高,达到了59.91%;感官得分逐渐降低,当藜麦添加量为16%时,感官评价得分最低为79.41分。综合考虑,藜麦添加量在4%~8%之间碱面条的品质较佳。本研究可为藜麦碱面条的开发提供一定的研究基础,并拓宽藜麦在食品行业中的应用。To improve the nutritional value of alkali noodles,different proportions(0%,4%,8%,12%and 16%)of quinoa powder were added to wheat flour to investigate the effects of quinoa powder addition on color,textural properties,cooking characteristics,sensory and in vitro digestive characteristics of alkali noodles.The results showed that with the increase of quinoa flour content,the brightness of alkaline noodles decreased,and the color gradually leant towards red and yellow.The tensile length and strength firstly increased and then decreased,reaching their maximum at 4%,which were 60.63 mm and 24.76 g,respectively.However,the hardness,chewiness,and adhesion showed a trend of firstly decreasing and then increasing.The water absorption rate of dry matter gradually decreased,while the cooking loss rate gradually increased.With the increase of quinoa flour content,the starch digestion rate of alkaline noodles gradually slowed down,and the content of resistant starch relatively increased.When the addition amount was 16%,the content of resistant starch was the highest,reaching 59.51%.The sensory score gradually decreased,and when the amount of quinoa added was 16%,the lowest sensory evaluation score was 79.41 points.Taking all factors into consideration,alkaline noodles with quinoa powder added between 4%and 8%had better quality.This study can provide a certain research foundation for the development of quinoa alkaloid noodles and broaden the application of quinoa in the food industry.

关 键 词：碱面条 藜麦 质构 烹煮特性 消化特性 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]