食品与发酵工业 >

2025 , Vol. 51 >Issue 19: 257 - 265

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041555

不同颗粒细度甘薯全粉对鲜湿面条品质的影响

  • 杨世雄 ,
  • 张欢欢 ,
  • 梁叶星 ,
  • 张雪梅 ,
  • 李雪 ,
  • 陈贵婷 ,
  • 张玲 ,
  • 高飞虎
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  • 1(重庆市农业科学院,重庆,401329)
    2(重庆农科粮油加工技术研究有限公司,重庆,401329)
第一作者:硕士,助理研究员(张玲副研究员和高飞虎研究员为共同通信作者,E-mail:16244291@qq.com;475340822@qq.com)

收稿日期: 2024-11-11

  修回日期: 2025-03-03

  网络出版日期: 2025-11-03

基金资助

重庆市与中国农业科学院战略合作项目(2022—2026);重庆小面工业化加工技术研究及示范推广项目(2023—2025);重庆市级财政科技创新类项目(KYLX20240500072)

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Effect of sweet potato flour with different particle fineness on the quality of fresh and wet noodles

  • YANG Shixiong ,
  • ZHANG Huanhuan ,
  • LIANG Yexing ,
  • ZHANG Xuemei ,
  • LI Xue ,
  • CHEN Guiting ,
  • ZHANG Ling ,
  • GAO Feihu
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  • 1(Chongqing Academy of Agricultural Sciences, Chongqing 401329, China)
    2(Chongqing Agricultural Science Grain and Oil Processing Technology Research Corporation, Chongqing 401329, China)

Received date: 2024-11-11

  Revised date: 2025-03-03

  Online published: 2025-11-03

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摘要

甘薯全粉富含多种人体所需营养物质和活性成分,为探讨不同颗粒细度甘薯全粉鲜湿面条的加工适用性,测定分析了不同粉碎强度条件下甘薯全粉的特性,系统探究了添加不同颗粒细度甘薯全粉对鲜湿面条品质的影响。结果表明,细度为SF5的甘薯全粉粒径最小,D50为11.47 μm,L*为89.67,持水率为99.50%,持油率为55.50%,溶解度为30.00%,吸水膨胀度为34.16%,均为最大值,在经过第2~5次冻融后析水率最低,糊化特性各特征值显著降低。选择SF5制作鲜湿面条,鲜湿面条最佳蒸煮时间从180 s缩短至150 s,断条率最低,为1.50%,蒸煮损失率最低,为0.68%,吸水率最高,为61.89%,面条软硬度适宜,弹韧性等表现较好且色泽鲜亮、有浓郁甘薯香,感官评分最高(86.95)。相关性分析表明,甘薯全粉持水率和溶解度与鲜湿面条蒸煮特性的相关性最高,全粉粒径、L*、膨胀度及糊化温度与鲜湿面条质构特性的相关性最高,全粉冻融析水率与面条感官评分相关性最高。该研究旨在为不同细度甘薯全粉在鲜湿面条中的应用提供依据参考。

关键词： 颗粒细度; 甘薯; 全粉; 鲜湿面条; 品质

本文引用格式

杨世雄 , 张欢欢 , 梁叶星 , 张雪梅 , 李雪 , 陈贵婷 , 张玲 , 高飞虎 . 不同颗粒细度甘薯全粉对鲜湿面条品质的影响[J]. 食品与发酵工业, 2025 , 51(19) : 257 -265 . DOI: 10.13995/j.cnki.11-1802/ts.041555

Abstract

Sweet potato flour is rich in various nutrients and active ingredients essential for the human body, to explore the processing applicability of sweet potato flour with different particle sizes for fresh wet noodles, the characteristics of sweet potato flour under different crushing strengths were measured and analyzed, the study systematically explored the impact of adding sweet potato flour with varying particle sizes on the quality of fresh and wet noodles.The results showed that sweet potato flour with a fineness of SF5 had the smallest particle size, D50 was 11.47 μm, L * was 89.67, water holding capacity was 99.50%, oil holding capacity was 55.50%, solubility was 30.00%, and water absorption swelling degree was 34.16%, all of which were the maximum values, after the 2-5 freeze-thaw cycles, the water separation rate was the lowest, and the characteristic values of the paste characteristics were significantly reduced.Choose SF5 to make fresh wet noodles, the optimal cooking time of fresh and wet noodles was shortened from 180 s to 150 s, with the lowest breakage rate being 1.50%, the lowest cooking loss rate being 0.68%, and the highest water absorption rate being 61.89%, the noodles had suitable softness and hardness, good elasticity, bright color, rich sweet potato aroma, the sensory total score was 86.95, which was the highest sensory score.Correlation analysis shows that the water holding capacity and solubility of sweet potato flour had the highest correlation with the cooking characteristics of fresh and wet noodles, the particle size, L *, swelling degree, and gelatinization temperature of the flour had the highest correlation with the texture characteristics of fresh and wet noodles, the freezing and thawing water separation rate of the flour had the highest correlation with the sensory evaluation of noodles.The study aims to provide a reference for the application of sweet potato flour with different fineness in fresh and wet noodles.

Key words： particle fineness; sweet potato; flour; fresh wet noodles; quality

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