食品与发酵工业 >

2020 , Vol. 46 >Issue 6: 33 - 40

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022337

研究报告

小麦粉洗面筋后的不同粒度组分复配对酿皮品质的影响

  • 夏锐 ,
  • 吴思佳 ,
  • 袁甜甜 ,
  • 刘嘉 ,
  • 叶发银 ,
  • 赵国华
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(贵州省农业科学院 食品加工研究所,贵州 贵阳,550006)
    3(食品科学与工程国家级实验教学示范中心(西南大学),重庆,400715)
本科生(叶发银副教授为通讯作者,E-mail:fye@swu.edu.cn)

收稿日期: 2019-09-23

  网络出版日期: 2020-04-24

基金资助

国家自然科学基金面上项目(31871837);中央高校基本科研业务费专项资金(XDJK2019C048,XDJK2019D031);重庆市基础科学与前沿技术研究项目(cstc2017jcyjAX0430);四川省社会科学重点研究基地川菜发展研究中心科研项目(CC19Z32)

收起

Effect of different size components of wheat flour washed out residual on Niangpi quality

  • XIA Rui ,
  • WU Sijia ,
  • YUAN Tiantian ,
  • LIU Jia ,
  • YE Fayin ,
  • ZHAO Guohua
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  • 1(College of Food Science, Southwest University, Chongqing 400715,China)
    2(Institute of Food Processing, Guizhou Academy of Agricultural Sciences, Guizhou, Guiyang 550006, China)
    3(National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China)

Received date: 2019-09-23

  Online published: 2020-04-24

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摘要

酿皮是我国的一种传统美食,通常采用小麦粉洗面筋后的剩余物制作而成。为研究不同组分对酿皮品质形成的影响,该研究将小麦粉洗面筋后的剩余物经离心得到上、下层2个沉淀组分,按照上下层不同比例复配后制作酿皮,对沉淀物组成、理化性质及酿皮品质参数进行相关性分析。研究表明,上下层沉淀物在粒度分布、组成成分、相对结晶度、膨胀势及糊化特性等方面均存在较大差异。表观直链淀粉含量上层为19.41 g/100g,下层为32.11 g/100g;下层组分糊化过程的峰值黏度、谷值黏度和冷糊黏度均高于上层组分。直接将上下层混匀可制作品质良好的酿皮,当上层组分占比增加时,酿皮的硬度和内聚性降低,感官品质变差,单独使用上层组分无法制作成酿皮。该研究可为揭示酿皮品质形成机制提供参考。

关键词： 酿皮; 小麦淀粉; 小麦粉; 粒度; 加工

本文引用格式

夏锐 , 吴思佳 , 袁甜甜 , 刘嘉 , 叶发银 , 赵国华 . 小麦粉洗面筋后的不同粒度组分复配对酿皮品质的影响[J]. 食品与发酵工业, 2020 , 46(6) : 33 -40 . DOI: 10.13995/j.cnki.11-1802/ts.022337

Abstract

Niangpi is a traditional delicacy food in China. It was usually made from wheat flour residues after gluten washing out from the dough. In this study, two parts, the upper and the lower layer sediments, were obtained by centrifugation of the residues. In order to study the effects of the sediment components on the quality of Niangpi, the relationship between the sediment composition, physical and chemical properties and quality parameters of Niangpi were determined. The results show that there were significant differences in particle size distribution, composition, relative crystallinity, swelling power and gelatinization characteristics between upper and lower layer sediments. The apparent amylose content was 19.41 g/100g in the upper layer and 32.11 g/100g in the lower layer respectively. The peak viscosity, trough viscosity and final viscosity of the lower layer sediment were higher than those of the upper layer sediment. Good quality Niangpi can be prepared by directly blending the upper and the lower parts. However, when the proportion of upper layer sediment increased, the hardness and cohesion of the Niangpi samples decreased and the sensory quality also deteriorated. Moreover, the upper layer sediment failed to produce Niangpi. This study provided data for revealing the formation mechanism of Niangpi.

Key words： Niangpi; wheat starch; wheat flour; granularity; processing

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