山药粉对冷冻熟面品质的影响  

The influence of yam powder on the quality of frozen cooked noodles

作　　者：张慧敏 陈雯燕 张中义 孔欣欣[1] 田潇凌 ZHANG Huimin;CEHN Wenyan;ZHANG Zhongyi;KONG Xinxin;TIAN Xiaoling(College of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,Henan,China;College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,Henan,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450064 [2]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《粮食与油脂》2025年第5期50-54,66,共6页Cereals & Oils

基　　金：国家自然科学基金青年基金项目(32301999);河南省大学生创新创业训练计划项目(202412746010);郑州科技学院大学生创新创业训练计划项目(DC202410)。

摘　　要：以山药粉和小麦粉为原料制作冷冻熟面,探究不同添加量的山药粉对冷冻熟面的蒸煮品质、水分分布、质构特性和感官品质的影响。结果表明:随着山药粉添加量的增加,冷冻熟面的预煮损失率减小,吸水率、硬度、咀嚼性先上升后下降。以小麦粉和山药粉总质量计,添加8%山药粉的冷冻熟面的吸水率、硬度、咀嚼性最高,复煮蒸煮损失率最小;同时可冻结水含量最低,冷冻熟面中的自由水能够有效向结合水和不易流动水转化;此时冷冻熟面感官评分最高,为88.21±2.55。Using yam powder and wheat flour as raw materials to make frozen cooked noodles, the effects of different amounts of yam powder on the cooking quality, moisture distribution, texture properties, and sensory quality of frozen cooked noodles were investigated. The results showed that with the increased of yam powder addition, the pre-cooking loss rate of frozen cooked noodles decreased, while the water absorption rate, hardness, and chewiness first increased and then decreased. Based on the total mass of wheat flour and yam powder, the frozen cooked noodles with 8 % yam powder exhibited the highest water absorption rate, hardness, and chewiness, and the lowest re-cooking loss rate. At the same time, the content of freezable water was the lowest, and the free water could effectively convert to bound water and immobile water in frozen cooked noodles. At the point, the sensory score of frozen cooked noodles was the highest, at 88.21±2.55.

关 键 词：山药粉 冷冻熟面 品质 水分分布 质构特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]