食品与发酵工业 >

2022 , Vol. 48 >Issue 3: 212 - 218

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027785

研究报告

添加挤压苦荞粉对纯苦荞挂面加工及面条品质的影响

  • 韩聪 ,
  • 邢俊杰 ,
  • 郭晓娜 ,
  • 朱科学
展开
  • (江南大学 食品学院,江苏 无锡,214122)
硕士研究生(朱科学教授为通信作者,E-mail:kxzhu@jiangnan.edu.cn)

收稿日期: 2021-04-18

  修回日期: 2021-05-07

  网络出版日期: 2022-03-04

基金资助

国家重点研发计划项目(2018YFD0401003)

收起

Effect of adding extruded tartary buckwheat flour on the processing and noodle quality of the whole tartary buckwheat noodles

  • HAN Cong ,
  • XING Junjie ,
  • GUO Xiaona ,
  • ZHU Kexue
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  • (School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

Received date: 2021-04-18

  Revised date: 2021-05-07

  Online published: 2022-03-04

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摘要

为提高纯苦荞挂面的加工适应性及面条品质,将挤压处理后的苦荞粉与生苦荞粉混合后制作纯苦荞挂面,将挤压苦荞粉的添加量及和面加水量结合探究其对纯苦荞挂面加工品质及面条品质的影响。通过面带的质构品质、面条的蒸煮及质构特性评价纯苦荞挂面的加工性能和食用品质。结果表明,随着挤压苦荞粉添加量的增加,面带的表面黏附力和抗拉伸力及面条的蒸煮损失率显著(P<0.05)增加;随着和面加水量的增加,面带的表面黏附力显著(P<0.05)增加,抗拉伸力下降,面条的硬度、咀嚼性和蒸煮损失率均显著(P<0.05)增加,当挤压苦荞粉的添加量为30%,加水量为34%时,面带的表面黏附力最低,抗拉伸力适中,蒸煮损失率最小,质构品质较好,综合评价最高。

关键词： 挤压; 苦荞粉; 纯苦荞挂面; 加工品质; 面条品质

本文引用格式

韩聪 , 邢俊杰 , 郭晓娜 , 朱科学 . 添加挤压苦荞粉对纯苦荞挂面加工及面条品质的影响[J]. 食品与发酵工业, 2022 , 48(3) : 212 -218 . DOI: 10.13995/j.cnki.11-1802/ts.027785

Abstract

In order to improve the processing adaptability and noodle quality of the whole tartary buckwheat noodles, the extruded tartary buckwheat flour was mixed with raw tartary buckwheat flour to make the whole tartary buckwheat noodles. The effects of the amount of extruded tartary buckwheat flour added and the amount of water added in dough mixing process on the processing and noodle quality of the whole tartary buckwheat noodles were explored. The textural property of dough sheet, and cooking quality, and textural property of cooked noodles were used for the evaluation indexes. The results showed that with the increase amount of extruded tartary buckwheat flour, the surface stickiness and tensile strength of the dough sheet and the cooking loss of cooked noodles increased significantly (P<0.05). Meanwhile, with the amount of water increased, the surface stickiness of the dough sheet increased significantly (P<0.05). But the tensile strength decreased, and the hardness, chewiness and cooking loss rate of noodles increased significantly (P<0.05). After optimization, the dough sheet had the lowest stickiness and appropriate tensile strength, and the whole tartary buckwheat noodles had the lowest cooking loss and appropriate textural property when 30% of extruded tartary buckwheat flour and 34% amount of water was added.

Key words： extrusion; tartary buckwheat flour; whole tartary buckwheat noodles; processing quality; noodle quality

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