摘要
以玉米须为原料,提取多糖研制了一种玉米须多糖面条,通过测定面条的蒸煮特性、质构特性和感官特性,探究了不同添加量的玉米须多糖对面条品质的影响。结果表明:玉米须多糖提取率为10.88%;当多糖添加量为0.6%~0.9%时,能够改善面条的品质,面条的营养特性、蒸煮特性、质构特性和感官品质特性都有所改善,为开发保健性能主食提供了新的方向。
Polysaccharides were extracted from corn silk,and a corn silk polysaccharide noodle was developed.The effects of adding different amounts of corn silk polysaccharide on the quality of noodles were investigated by measuring the cooking characteristics,texture characteristics and sensory characteristics of noodles.The results showed that the extraction rate of corn polysaccharide was 10.88%,and when the amount of polysaccharide was 0.6%~0.9%,the quality of noodles could be improved.The cooking characteristics,texture characteristics and sensory characteristics of noodles were improved,and the noodles had nutritional characteristics.Providing direction for developing staple foods with health properties.
作者
黄晓梅
伍兴武
吴琼峰
刘彩珍
HUANG Xiao-mei;WU Xing-wu;WU Qiong-feng;LIU Cai-zhen(Fujian Vocational College of Agriculture.Fuzhou 350303,Fujian.China)
出处
《粮食与油脂》
北大核心
2021年第6期64-67,共4页
Cereals & Oils
关键词
玉米须多糖
面条
蒸煮
质构
感官品质
corn silk polysaccharide
noodle
cooking
texture
sensory quality
