食品与发酵工业 >

2022 , Vol. 48 >Issue 5: 213 - 218

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026932

研究报告

三次醒面工艺对鲜湿面食用品质的影响

  • 矫春苗 ,
  • 胡中泽 ,
  • 沈汪洋 ,
  • 黄文晶 ,
  • 蒲慧婷 ,
  • 洪秀娟 ,
  • 李一勃 ,
  • 何韵然 ,
  • 孙云杰 ,
  • 赵红勤 ,
  • 贾喜午
展开
  • 1(武汉轻工大学 食品科学与工程学院,湖北 武汉,430023)
    2(湖北三杰农业产业化有限公司,湖北 枣阳,441299)
    3(襄阳丰庆源面业股份有限公司,湖北 襄阳,441123)
硕士研究生(贾喜午副教授为通信作者,E-mail:jiaxiwu212@126.com)

网络出版日期: 2022-04-06

基金资助

湖北省高等学校优秀中青年科技创新团队计划项目(LT201911)

收起

Effect of three-times dough resting on the edible quality of fresh and wet noodles

  • JIAO Chunmiao ,
  • HU Zhongze ,
  • SHEN Wangyang ,
  • HUANG Wenjing ,
  • PU Huiting ,
  • HONG Xiujuan ,
  • LI Yibo ,
  • HE Yunran ,
  • SUN Yunjie ,
  • ZHAO Hongqin ,
  • JIA Xiwu
Expand
  • 1(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)
    2(Hubei Sanjie Agricultural Industrialization Co.Ltd.,Zaoyang 441299,China)
    3(Xiangyang fengqingyuan flour industry Co.Ltd.,Xiangyang 441123,China)

Online published: 2022-04-06

Fold

摘要

为探究3次醒面工艺对鲜湿面咀嚼性、蒸煮特性和拉伸特性的影响,采用响应面法对3次醒面工艺进行优化。当3次醒面温度、时间和相对湿度分别为20 ℃、15.4 min和88%时,鲜湿面的咀嚼性达到最佳;与2次醒面相比,优化后3次醒面得到的鲜湿面的拉伸特性有显著提升(P<0.05),主要表现为最大拉伸阻力由22.42提高到39.34 g、延伸度由14.34提高到48.31 mm;鲜湿面的蒸煮品质显著提高(P<0.05),主要表现为最佳蒸煮时间由481缩短到425 s、蒸煮损失率由15.48%降低至11.93%、吸水率由100.01%提高到137.66%,熟断条率几乎为0。3次醒面工艺可显著提升鲜湿面的食用品质(咀嚼性、蒸煮特性和拉伸特性)。

关键词： 鲜湿面; 3次醒面; 蒸煮特性; 拉伸特性; 咀嚼性

本文引用格式

矫春苗 , 胡中泽 , 沈汪洋 , 黄文晶 , 蒲慧婷 , 洪秀娟 , 李一勃 , 何韵然 , 孙云杰 , 赵红勤 , 贾喜午 . 三次醒面工艺对鲜湿面食用品质的影响[J]. 食品与发酵工业, 2022 , 48(5) : 213 -218 . DOI: 10.13995/j.cnki.11-1802/ts.026932

Abstract

To explore the influence of three times dough resting on the chewiness, cooking and stretching properties of fresh and wet noodles, response surface methodology was used to optimize the three times dough resting. The results showed that when the temperature, time and relative humidity of the three times were 20 ℃, 15.4 min and 88%, the chewiness of fresh and wet noodles reached the best. Compared with the secondary dough resting, the tensile properties of the fresh and wet dough obtained by the optimized three times dough resting were significantly improved (P<0.05), which mainly indicated by the maximum tensile resistance increased from 22.42 to 39.34 g and the elongation increased from 14.34 mm to 48.31 mm. The cooking quality of fresh and wet noodles was significantly improved (P<0.05), which could be seen that the best cooking time was shortened from 481 to 425 s, the cooking loss rate was reduced from 15.48% to 11.93%, the water absorption rate was increased from 100.01% to 137.66%, and the cooked broken rate was almost zero. The edible quality (chewiness, cooking property and tensile property) of fresh and wet noodles produced by three-times dough resting was significantly improved (P<0.05).

Key words： fresh and wet noodles; three-times dough resting; cooking characteristics; tensile properties; chewiness

参考文献

[1] 周文化,周翔宇.鲜湿面工业化生产理论与技术[M].北京:科学出版社,2019.
ZHOU W H,ZHOU X Y.Industrial Production Theory and Technology of Fresh and Wet Noodles[M].Beijing:Science Press,2019.
[2] 黎冬明,蓝琳舒,周明,等.艾叶生鲜面加工工艺及质构特性的研究[J].粮食与油脂,2018,31(5):21-24.
LI D M,LAN L S,ZHOU M,et al.Study on processing optimization and texture properties of fresh noodles with argy wormwood leaf[J].Cereals & Oils,2018,31(5):21-24.
[3] 周文化,郑仕宏,张建春,等.生鲜湿面的保鲜与品质变化关系研究[J].中国粮油学报,2007,22(1):19-22.
ZHOU W H,ZHENG S H,ZHANG J C,et al.Freshness maintenance of wet-fresh noodles and its influence to noodle quality[J].Journal of the Chinese Cereals and Oils Association,2007,22(1):19-22.
[4] 任顺成,王涛,李翠翠.生鲜湿面条常温下的品质变化与防腐保鲜[J].河南工业大学学报(自然科学版),2010,31(6):6-10.
REN S C,WANG T,LI C C.Quality change and preservation of wet noodles at room temperature[J].Journal of Henan University of Technology(Natural Science Edition),2010,31(6):6-10.
[5] 魏小雁,成宇峰.响应面法优化藜麦面条加工工艺[J].粮食与油脂,2020,33(12):53-58.
WEI X Y,CHENG Y F.Optimization of processing technology of quinoa noodles by response surface methodology[J].Cereals & Oils,2020,33(12):53-58.
[6] 江明,杨龙瑞,何娅,等.天麻苦瓜面条加工工艺研究[J].粮食与油脂,2021,34(2):38-42.
JIANG M,YANG L R,HE Y,et al.Study on process of Rhizoma Gastrodiae Momordica charantia L.noodles[J].Cereals & Oils,2021,34(2):38-42.
[7] 孙欢欢,刘世军,唐志书,等.大枣膳食纤维面条的制作工艺研究[J].陕西农业科学,2020,66(3):30-35.
SUN H H,LIU S J,TANG Z S,et al.Study on the processing technology of jujube dietary fiber noodles[J].Shaanxi Journal of Agricultural Sciences,2020,66(3):30-35.
[8] 陈静怡,肖厚荣,梁远远,等.骨粉面条加工制备工艺研究[J].安徽农学通报,2019,25(20):127-129;165.
CHEN J Y,XIAO H R,LIANG Y Y,et al.Study on producing technology of bone powder dry noodles[J].Anhui Agricultural Science Bulletin,2019,25(20):127-129;165.
[9] 李慧,张美莉.鲜湿杂豆面条的工艺优化研究[J].食品科技,2020,45(11):161-166.
LI H,ZHANG M L.Optimization of the technology of fresh and wet miscellaneous bean noodle[J].Food Science and Technology,2020,45(11):161-166.
[10] 杨宏黎,陆启玉,韩旭,等.熟化对面条产品质量影响的研究[J].食品科技,2008,33(2):118-121.
YANG H L,LU Q Y,HAN X,et al.Study on the rest for noodle texture[J].Food Science and Technology,2008,33(2):118-121.
[11] 刘婧竟.面片熟化工艺对面条品质的影响[J].消费导刊,2007(5):207-208.
LIU J J.Effect of dough curing technology on noodle quality[J].Consume Guide,2007(5):207-208.
[12] 李聪.熟化对鲜湿面条品质的影响研究[D].郑州:河南工业大学,2011.
LI C.Study on the effect of rest craft on the quality of wet noodle[D].Zhengzhou:Henan University of Technology,2011.
[13] 任元元,孟资宽,王波,等.高品质鲜湿面加工工艺优化[J].食品与发酵科技,2019,55(4):46-51.
REN Y Y,MENG Z K,WANG B,et al.Process optimization of high quality fresh noodles[J].Food and Fermentation Sciences & Technology,2019,55(4):46-51.
[14] 刘姣,汪丽萍,吴卫国,等.麦麸木聚糖酶处理条件对全麦挂面品质的影响[J].粮油食品科技,2016,24(3):79-85.
LIU J,WANG L P,WU W G,et al.Effect of bran xylanase enzyme treatment conditions on the quality of whole wheat flour dried noodles[J].Science and Technology of Cereals,Oils and Foods,2016,24(3):79-85.
[15] 孙彩玲,田纪春,张永祥.质构仪分析法在面条品质评价中的应用[J].实验技术与管理,2007,24(12):40-43.
SUN C L,TIAN J C,ZHANG Y X.Application of texture analyser in the evaluation of noodle quality[J].Experimental Technology and Management,2007,24(12):40-43.
[16] 陈洁,钱晶晶,王春.胶体在冷冻面条中的应用研究[J].中国食品添加剂,2011(2):178-180.
CHEN J,QIAN J J,WANG C.Study on application of colloid in frozen noodles[J].China Food Additives,2011(2):178-180.
[17] 王灵昭,陆启玉,袁传光.用质构仪评价面条质地品质的研究[J].郑州工程学院学报,2003,24(3):29-33;49.
WANG L Z,LU Q Y,YUAN C G.Study on the assessment for noodle texture with texture analyzer[J].Journal of Zhengzhou Institute of Technology,2003,24(3):29-33;49.
[18] 马瑞杰,温纪平.小麦粉粒度对鲜湿面品质的影响[J].食品研究与开发,2019,40(21):5-11.
MA R J,WEN J P.Effect of wheat flour particle size on the quality of fresh wet noodles[J].Food Research and Development,2019,40(21):5-11.
[19] 陈什康,单长松,陈志刚.营养紫菜生鲜面的研制[J].粮食与油脂,2020,33(10):27-30.
CHEN S K,SHAN C S,CHEN Z G.Preparation of nutritious laver fresh noodles[J].Cereals & Oils,2020,33(10):27-30.
[20] 魏晓明,郭晓娜,朱科学,等.抗坏血酸对荞麦面条品质的影响[J].中国粮油学报,2017,32(9):49-55.
WEI X M,GUO X N,ZHU K X,et al.The effect of L-ascorbic acid on the qualities of buckwheat noodles[J].Journal of the Chinese Cereals and Oils Association,2017,32(9):49-55.
[21] 张慧娟,冯钰琳,王静.面团形成过程中麦谷蛋白大聚体(GMP)的动态变化规律[C].中国食品科学技术学会第十七届年会摘要集.西安:中国食品科学技术学会,2020.
ZHANG H J,FENG Y L,WANG J.Dynamic changes of glutenin macromolecules(GMP) during dough formation[C].Summary of the 17th Annual Meeting of Chinese Institute of Food Science and Technology.Xi’an:Chinese Institute of Food Science and Technology,2020.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司