摘要
以5个典型荞麦品种为试材,探究荞麦挤压面条(饸饹)的食用品质与加工工艺参数、原料品种之间的关系。结果表明,饸饹加工过程中,不同品种荞麦饸饹加工工艺参数略有不同,加水量是影响其感官品质的最重要的工艺参数,其与感官评价总分的相关系数为0.64(P<0.01);西农9978和西农9940适于饸饹生产,温萨粉不适于饸饹生产;质构参数中的剪切力与产品的感官评价总分的相关系数最高,可以作为感官评定的辅助判定指标。
In order to identify the relationship between buckwheat spaghettis quality and processing parameters and vareties of raw materials, 5 buckwheat cultivars were used to optimize the process of buckwheat spaghettis. Results showed that processing parameters were different among different varieties of buckwheat, and water content was associated with the quality of buckwheat spaghettis significantly （ r = 0. 64 ）. Furthermore, scores of sensory evaluation had good linear relationship with TPA parameters （ P 〈 0. 01 ）. Xinong 9978 and Xinong 9940 spaghettis were more suitaable for production of buckuhrat spaghetti while Wensa spaghetti was the worst. Shear stress in texture paramaters had the highest correlation coefficient with sensory evaluation scoes.
出处
《中国食物与营养》
2013年第1期51-55,共5页
Food and Nutrition in China
关键词
荞麦
恰恪品质
质构仪
感官评价
buckwheat
buckwheat spaghetti quality
texture analyzer
sensory evaluation
