摘要
小米兼具营养价值与药用价值,为提高小米的附加值和小米面条的加工品质,本实验利用球磨技术对小米全粉进行改性处理,探究不同球磨处理时间(0.5、1、2、4、6、8 h)对小米全粉营养成分、水合特性、糊化特性、流变特性、结晶结构及面条品质的影响,并分析部分理化性质与面条品质的相关性。结果表明,随着球磨时间延长,小米全粉的结晶结构破坏较明显,损伤淀粉质量分数显著增加,直链淀粉质量分数不断减少(除8 h外),面粉亮度由77.27升至81.37。同时,球磨处理使小米全粉峰值黏度、谷值黏度和最终黏度均显著上升(P<0.05),分别由1478、665Pa·s和1384Pa·s提升至3271(球磨1 h)、982Pa·s(球磨2 h)和2199Pa·s(球磨2 h),同时使水合特性(持水力、膨润力)显著提升(P<0.05)。当球磨时间为4h时,面团的凝胶网状结构愈发均匀致密,制作的小米面条质构、蒸煮品质均最佳。相关性分析结果表明,面条质构特性(弹性、胶黏性、咀嚼性)、感官品质(色泽、外观、黏性)与直链淀粉质量分数呈极显著负相关(P<0.01),与损伤淀粉和支链淀粉质量分数整体上呈极显著正相关(P<0.01)。面条的蒸煮品质(断条率)与直链淀粉质量分数呈极显著正相关(P<0.01),与损伤淀粉和支链淀粉质量分数呈极显著负相关(P<0.01);且糊化黏度与面条品质相关性也较强。综合分析,球磨技术对小米全粉的改性处理可用于生产较高品质的小米面条。
In order to improve the added value of foxtail millet and the processing quality of foxtail millet noodles,the effect of different periods(0.5,1,2,4,6,and 8 h)of ball milling on the nutritional components,hydration properties,gelatinization properties,rheological properties and crystalline structure of foxtail millet flour and the quality of the resulting noodles was investigated.The correlation between some physicochemical properties and noodle quality was analyzed.The results showed that the crystalline structure of foxtail millet flour was damaged obviously,and the damaged starch content increased significantly with an increase in milling time.It was also found that the amylose content decreased continuously(except for 8 h),and the L*value rose from 77.27 to 81.37.The peak viscosity,trough viscosity,and final viscosity of foxtail millet flour increased from 1478,665 and 1384 Pa·s to 3271(ball milling 1 h),982(ball milling 2 h)and 2199(ball milling 2 h)Pa·s(P<0.05),respectively,and the hydration properties(water-holding capacity and swelling capacity)improved(P<0.05).Ball milling for 4 h made the gel network structure of dough more compact and resulted in noodles with the best texture and cooking quality.Correlation analysis showed that noodle texture properties(elasticity,stickiness and chewiness)and sensory quality(color,appearance and stickiness)were significantly negatively correlated with amylose content(P<0.01),but significantly positively correlated with damaged starch and amylopectin contents(P<0.01).The cooking quality(breakage rate)of noodles was positively correlated with amylose content(P<0.01),but significantly negatively correlated with damaged starch and amylopectin contents(P<0.01)and gelatinization viscosity was also strongly correlated with noodle quality.Taken together,the modification of foxtail millet flour by ball milling can be used to produce high-quality foxtail millet noodles.
作者
孙晓晓
刘敬科
赵巍
张爱霞
四兴学
李红民
王运亭
SUN Xiaoxiao;LIU Jingke;ZHAO Wei;ZHANG Aixia;SI Xingxue;LI Hongmin;WANG Yunting(School of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056000,China;Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第9期39-46,共8页
Food Science
基金
国家重点研发计划资助(2020YFD1001405/2020YFD1001400)
现代农业产业技术体系建设专项资金资助(CARS-06-14.5-A29)
河北省省级科技计划资助(21327113D)
引进留学人员资助项目(C20210360)。
关键词
球磨时间
加工特性
小米
面条品质
ball milling time
processing characteristics
foxtail millet
noodle quality
