魔芋精粉添加量对碱面条品质的影响
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摘要
向碱面条中添加魔芋精粉,从流变性质、拉伸性质、硬度和溶胀性等方面探究魔芋精粉添加量对碱面条品质的影响。结果表明,随着魔芋精粉添加量增大,碱面团的弹性增加,魔芋碱面条的溶胀性上升。碱面条的拉伸性质和硬度随着魔芋精粉添加量增大出现先增大后减小的趋势。当魔芋精粉添加量为1%时,碱面条的最大拉伸力、拉伸距离、硬度达到最大值,分别为93 g、65mm、630 g。适量魔芋精粉的加入可改善碱面条的品质与营养特性。
Konjac flour as a dietary fiber, was added to the alkali noodles. The effects of konjac flour amounts on the quality of alkali noodles were investigated from the aspects of rheological properties,tensile properties, hardness and swelling degree. The results showed that as konjac flour contents increased, the hardness of the alkali dough increased, and the swelling degree of konjac noodles went up. The tensile properties and hardness of the alkali noodles tended to grow first and then declined with the increasing of konjac flour. When the amount of konjac flour added was 1%, the tensile force,stretching distance and hardness of the alkali noodles reached a maximum value of 93 g, 65 mm and 630 g, respectively. It showed that the addition of proper amount of konjac flour could improve the quality and nutritional characteristics of the alkali noodles.
Konjac flour as a dietary fiber, was added to the alkali noodles. The effects of konjac flour amounts on the quality of alkali noodles were investigated from the aspects of rheological properties,tensile properties, hardness and swelling degree. The results showed that as konjac flour contents increased, the hardness of the alkali dough increased, and the swelling degree of konjac noodles went up. The tensile properties and hardness of the alkali noodles tended to grow first and then declined with the increasing of konjac flour. When the amount of konjac flour added was 1%, the tensile force,stretching distance and hardness of the alkali noodles reached a maximum value of 93 g, 65 mm and 630 g, respectively. It showed that the addition of proper amount of konjac flour could improve the quality and nutritional characteristics of the alkali noodles.
引文
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[18]蔡为荣,张虹,李清华,等.麦麸膳食纤维的提取及其添加量对面条面团黏弹性的影响[J].安徽农业科学,2012,40(12):7398-7401.
[2]黄晴.2种魔芋精粉的基础应用特性研究[D].武汉:华中农业大学,2016.
[3]邢静亚.蚕豆粉-小麦粉面团流变特性分析及其韧性饼干配方优化[D].杨凌:西北农林科技大学,2016.
[4]李云飞,金万镐.食品物性学[M].北京:中国轻工业出版社,2005:146.
[5]周韵.魔芋面团形成及热加工过程中的成分相互作用解析与消化性评价[D].北京:中国农业大学,2017.
[6]刘彦,黄卫宁,贾春利,等.阿拉伯胶和羧甲基纤维素钠对荞麦面团发酵流变学及烘焙特性的影响[J].食品科学,2013,34(17):5-9.
[7]万金虎.不同亲水胶体对速冻水饺皮品质影响的研究[D].无锡:江南大学,2009.
[8]Friedrich C,Heymann L.Extension of a Model for Crosslinking Polymer at the Gel Point[J].Journal of Rheology,1988,32(3):235-241.
[9]Jiménez-colmenero F,Cofradesa S,Herreroa AM,et al.Konjac Gel Fat Analogue for Use in Meat Products:Comparison with Pork Fats[J].Food Hydrocolloids,2012,26(1):63-72.
[10]Zhou N,Mulvaney SJ.The Effect of Milk Fat,the Ratio of Casein to Water,and Temperature on the Viscoelastic Properties of Rennet Casein Gels[J].Journal of Dairy Science,1998,81(10):2561-2571.
[11]Sudha M,Vetrimani R,Leelavathi K.Influence of Fibre From Different Cereals on the Rheological Characteristics of Wheat Flour Dough and on Biscuit Quality[J].Food Chemistry,2005,100(4):1365-1370.
[12]黄莲燕,张小爽,张君慧,等.不同谷物麸皮对面团流变学特性及面筋蛋白结构的影响[J].食品科学,2017,38(23):1-7.
[13]徐芬,胡宏海,张春江,等.不同蛋白对马铃薯面条食用品质的影响[J].现代食品科技,2015,31(12):269-276.
[14]庞杰,吴春华,温成荣,等.魔芋葡甘聚糖凝胶研究进展及其问题[J].中国食品学报,2011,11(9):181-187.
[15]Donatella peressini,Monica pin,Alessandro sensidoni.Rheology and Breadmaking Performance of Ricebuckwheat Batters Supplemented with Hydrocolloids[J].Food Hydrocolloids,2011,25(3):340-349.
[16]张笑笑,李瑜,朱叶.马铃薯泥面条质构特性的研究[J].粮食与饲料工业,2016,12(10):26-30.
[17]陈书攀,何国庆,谢卫忠,等.菊粉对面团流变性及面条质构的影响[J].中国食品学报,2014,14(7):170-175.
[18]蔡为荣,张虹,李清华,等.麦麸膳食纤维的提取及其添加量对面条面团黏弹性的影响[J].安徽农业科学,2012,40(12):7398-7401.