摘要
黑豆面条较普通面条营养价值高,但其油脂含量偏高影响品质特性。为探究油脂含量对黑豆挂面特性的影响,采用冷榨机在70℃下对黑豆进行冷榨处理。以黑豆粉与小麦粉2∶8的比例制作黑豆挂面,分析其粉质及质构特性等指标,确定最佳油脂含量。结果表明:油脂含量为5%时,挂面蒸煮品质较佳;随油脂含量降低,蒸煮品质与质构特性显著变化。综合分析,油脂含量5%时面条品质最优。
Black soybean noodles have higher nutritional value than ordinary noodles,but their high oil content affects quality characteristics.In order to explore the effect of oil content on the characteristics of black bean noodles,black beans were cold-pressed by a cold press at 70℃.The black bean noodles were prepared with the ratio of black bean flour to wheat flour of 2:8,and the indexes such as farinograph and texture characteristics were analyzed to determine the optimal oil content.The results showed that the cooking quality of noodles was better when the oil content was 5%.With the decrease of oil content,cooking quality and texture characteristics changed significantly.Comprehensive analysis,the quality of noodles was the best when the oil content was 5%.
作者
王平洋
张毛毛
杜强
王硕
丁志刚
WANG Pingyang;ZHANG Maomao;DU Qiang;WANG Shuo;DING Zhigang(Anhui Science and Technology University,Chuzhou Anhui 233100,China)
出处
《佳木斯大学学报(自然科学版)》
2025年第10期172-174,171,共4页
Journal of Jiamusi University:Natural Science Edition
基金
安徽省高校科学研究重大项目(KJ2020ZD012)
安徽科技学院项目(2021gnny04)。
关键词
油脂含量
粉质特性
黑豆挂面
质构品质
oil content
silty properties
black bean noodles
texture quality
