摘要
本试验将葛根粉按照一定比例添加到小麦粉中进行混合,分析混合粉的糊化特性、面团的水分分布、色泽以及葛根面条的吸水率、损失率、质构、感官评分、面汤透光率,并采用响应面设计优化面条配方。结果表明:随着葛根粉添加量的增大,峰值黏度增加,回生值下降,说明葛根粉的添加能有效地抑制其老化。葛根粉添加量为10%时,水分与面团结合紧密,深结合水稳定,面片白度值无明显变化。经响应面试验得出:葛根粉添加量20%,水添加量36%,谷朊粉添加量5.0%,食盐添加量1.8%,制得葛根挂面品质较佳,吸水率为115%、损失率为4.56%、透光率为90.1%、感官评分93.5分,硬度4.23 N,弹性0.87 mm,胶黏性2.29 N,咀嚼性1.18 mJ,各项指标均符合国家标准要求。
Pueraria powder was mixed with wheat flour at a certain ratio,gelatinization characteristics,water distribution of the dough,color of the mixed powder,water absorption rate,loss rate,texture,sensory score and light transmission of pueraria noodles were analyzed.The response surface design was used to optimize the noodle formula.The results showed that with the increase of pueraria powder,the peak viscosity increased and regenerative value decreased,which indicated that pueraria powder could effectively inhibit the aging of pueraria noodles.When pueraria powder was 10%,water and dough were closely bonded,and whiteness of the dough had no obvious change.The response surface test results showed the optimal noodle formula was:20%pueraria powder,36%water,5.0%gluten and 1.8%salt.Under the above conditions,the quality of pueraria noodles was better:water absorption rate 115%,loss rate 4.56%,light penetration rate 90.1%,sensory score 93.5 and hardness 4.23 N,elasticity 0.87 mm,adhesively 2.29 N and chewiness 1.18 mJ.All indexes met the national standard’s requirements.
作者
曹蒙
王雪菲
柳诚刚
罗佳琪
周舟
刘来旺
王清
CAO Meng;WANG Xuefei;LIU Chenggang;LUO Jiaqi;ZHOU Zhou;LIU Laiwang;WANG Qing(School of Food Science,Xinyang Agriculture and Forestry University,Xinyang 464000;Henan Wangxin Food Co.,Ltd.,Xinyang 464000)
出处
《中国食品添加剂》
CAS
北大核心
2023年第7期149-158,共10页
China Food Additives
基金
河南省高等学校重点科研项目(23B550006)
信阳农林学院高水平科研孵化器建设基金(FCL202110)
信阳农林学院青年教师科研基金项目(2018LG014)
信阳农林学院青年骨干教师培养项目
信阳农林学院2022年科研促进教学专项课题kj-2022015。
关键词
葛根挂面
糊化特性
核磁共振
质构
蒸煮特性
pueraria noodles
gelatinization characteristics
nuclear magnetic resonance
quality and structure
cooking characteristics
