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食品与发酵工业  2017, Vol. 43 Issue (6): 225-    
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肾豆粉丝加工及粉丝特性的研究
朱丽娟,刘淑贞,谢月英,周才琼
西南大学食品科学学院,重庆,400715
西南大学食品科学学院,重庆,400715;重庆市特色食品工程技术研究中心,重庆,400715
Kidney bean starch thin noodle processing and its characteristics
ZHU Li-juan,LIU Shu-zhen,XIE Yue-ying,ZHOU Cai-qiong
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摘要 以黔江肾豆淀粉为原料,研究了肾豆粉丝制备工艺及食用品质.以“滞后面积”为粉丝加工关键工艺“调粉团”评判指标,以“粉丝断条率和汤液透明度”为“冷冻”优化评判指标,得到肾豆粉丝制备优化工艺为:调芡糊[m(淀粉):m(水)=1∶10混合,在100℃沸水中糊化80 s]→调粉团(含水量40%,含芡量4%,加水温度50℃,保温温度50℃)→漏粉(沸水煮制8~13s)→冷冻(4 ℃老化6h,-2℃冷冻6h)→干燥(40℃烘至水分含量约10%)→成品.以绿豆粉丝为对照,进一步研究了肾豆粉丝感官品质、蒸煮品质和质构特性,结果显示:肾豆粉丝光洁透明、弹韧性好、煮沸损失小(断条率和煮沸损失率分别为(3.33±2.89)%和(1.94±0.20)%),蒸煮品质佳,与绿豆粉丝相似,但硬度偏大、弹性和剪切形变较绿豆粉丝高,感官评定总体可接受性不如绿豆粉丝,但肾豆淀粉仍然具有应用于粉丝生产的潜在价值.
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Abstract: Qianjiang kidney bean starch was used in preparation of thin noodle,its technology and product quality were studied.Hysteretic area was selected to evaluate the blending of the dough,which is the key technology in the processing.The noddle broken rate and the transparency of the soup were indicators for optimizing in freezing.The best technology conditions for kidney bean was blending starchy (starch:water was 1∶10 w/w,pasting at 100 ℃ water for 80 s) →blending the noddle dough (water content 40%,sarch content 40%,water temperature 50℃,holding temperature 50 ℃)→seeping (in boiling water for 8 ~ 13 s)→freezing (retrogradating at 4 ℃ for 6 h,freezing at-2 ℃ for 6h)→drying (drying at 40 ℃ until the water content was about 10%)→ final product.Mung bean noddle,sensory quality,cooking quality and texture property of kidney bean noddle were compared.Results showed the transparency and tenacity of kidney bean noddle were better,and less weight loss in boiling (the broken rate and boiling weight loss were (3.33 ±2.89)% and (1.94 ±0.20)% respectively).Cooking quality was as good as mung bean,but hardness,elasticity and shear deformation were higher.The overall sensory evaluation was not as good as mung bean noodle.However,kidney bean starch still has a potential value in bean noodles production.
               出版日期:  2017-06-25      发布日期:  2017-12-01      期的出版日期:  2017-06-25
基金资助: 重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)
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