摘要
将油莎豆脱皮脱脂粉(PA)与小麦粉复配并制作生鲜面条,研究PA添加量(以复配粉质量计)对复配粉特性和面条品质的影响。结果表明:综合评估PA添加量对复配粉粉质特性及糊化特性的影响,发现PA添加量10%~20%适宜用于生鲜面条的复配粉;进一步综合评估PA添加量对面条色泽、水分分布、蒸煮特性、质构特性和拉伸特性的影响,发现用来制作面条的复配粉中PA添加量不宜超过15%;最后综合考虑面条品质及感官评分,发现PA制作面条的最佳添加量为10%,与小麦粉对照组相比,此时面条的表面状态、色泽评分均无显著变化,但面条的坚实度和食味评分显著增加,感官评分达到最大值,为82.13±2.59。研究结果为油莎豆脱皮脱脂粉在面条中应用可行性及条件优化提供了支持。
Fresh noodles were prepared by compounding hulled and defatted Cyperus esculentus powder(PA)with wheat flour, and the effect of PA addition(based on the mass of the compound powder) on the properties of the compound powder and noodle quality was studied. The results showed that comprehensive evaluation of the effects of PA addition on the powder properties and gelatinization property of compound powder revealed that 10 %-20 % PA was suitable for fresh noodle compound powder. Further comprehensive evaluation of the effects of PA addition on noodle color, moisture distribution, cooking property, texture property, and tensile property revealed that the PA addition in the compound powder used to make noodles should not exceed 15 %. Finally, considering both noodle quality and sensory evaluation, it was found that the optimal addition ratio of PA for making noodles was 10 %. Compared with the wheat flour control group, there was no significant change in the surface state and color score of the noodles, but the firmness and taste score of the noodles increased significantly, and the sensory score reached the maximum value of 82.13±2.59. The research results provided support for the feasibility and optimization of the application of hulled and defatted Cyperus esculentus powder in noodles.
作者
郭平平
刘玉兰
马宇翔
GUO Pingping;LIU Yulan;MA Yuxiang(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)
出处
《粮食与油脂》
北大核心
2025年第5期18-24,共7页
Cereals & Oils
基金
河南省重大科技专项“高产优质油莎豆新品种选育及产业化示范”项目(211100110100)。
关键词
油莎豆
脱皮脱脂粉
复配粉
粉质特性
糊化特性
面条品质
Cyperus esculentus
hulled and defatted powder
compound powder
powder property
gelatinization property
noodle quality
