摘要
以大麦全粉与小麦粉质量比为4:6的混合粉制作面条,研究不同添加量β-葡聚糖酶(0、300、500、700、900、1100 mg/kg)对混合粉糊化特性、面条质构特性、色泽、蒸煮品质等物理特性及感官品质的影响。结果表明:在300 mg/kg时混合粉的峰值粘度、最低粘度、崩解值、最终粘度、回生值、峰值时间降低幅度最大,降幅分别为313.33 cP、211.67 cP、101.66 cP、341.7 cP、129.34 cP、0.24 min;β-葡聚糖酶的添加可改善生面条的质构特性,硬度、咀嚼性、回复性分别降低了29.17%、33.10%、12.44%,感官评价综合得分呈上升趋势;当β-葡聚糖酶添加量≥300 mg/kg时,面片的亮度显著下降;添加量为1100 mg/kg时,蒸煮损失由空白组的7.97%显著降低到7.10%;感官评价总体可接受度为5.7。综合表明,适量β-葡聚糖酶的添加能够改善大麦-小麦混合粉面条的品质,可考虑将其作为大麦-小麦混合粉面条的改良剂。
In this study,noodles were prepared through using barley-wheat mixed flour (with a mass ratio of 4:6).The effects of adding β-glucanase at 0,300,500,700,900 or 1100 mg/kg on the physical characteristics and sensory quality of noodles were investigated through measuring the pasting properties of mixed flour,and texture,color and cooking characteristics of noodles.The results showed that adding β-glucanase at 300 mg/kg caused the greatest decrease in the peak viscosity,trough viscosity,breakdown,final viscosity,setback and peak time of mixed flour,with the decreases being 313.33 cP,211.67 cP,101.66 cP,341.7 cP,129.34 cP and 0.24 min,respectively.The addition of β-glucanase could improve the texture properties of raw noodles,with the hardness,chewiness and resilience being reduced by 29.17%,33.10% and 12.44%,respectively,and the score of sensory evaluation exhibiting an upward trend.When the amount of added β-glucanase was more than 300 mg/kg,the brightness of dough decreased significantly.When the amount of β-glucanase reached 1100 mg/kg,the cooking loss of noodles decreased significantly from 7.97%(the control group) to 7.10%,and the score for overall acceptability was 5.7.Accordingly,the addition of an appropriate amount of β-glucanase can improve the quality of the noodle made with barley-wheat mixed flour,thus,β-glucanase may be considered as a modifier for this kind of noodle.
作者
李真
高文倩
姬生鑫
索标
艾志录
LI Zhen;GAO Wen-qian;JI Sheng-xin;SUO Biao;AI Zhi-lu(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Key Laboratory of Staple Grain Processing,Ministry of Agriculture,Zhengzhou 450002,China)
出处
《现代食品科技》
EI
CAS
北大核心
2019年第4期124-129,123,共7页
Modern Food Science and Technology
基金
国家自然科学基金项目(31601506)
河南省高等学校重点科研项目(16A550011)
河南农业大学博士科研启动基金项目(30601015)
关键词
Β-葡聚糖酶
大麦
面条
蒸煮品质
质构特性
β-glucanase
barley
noodles
cooking property
textural characteristics
