摘要
本研究以面粉为原料,添加新鲜油橄榄果渣粉、小麦面筋蛋白、食用NaCl和食用Na_(2)CO_(3)等辅料,研发油橄榄果渣粉挂面。通过单因素试验,对油橄榄果渣粉、小麦面筋蛋白、食用NaCl和食用Na_(2)CO_(3)添加量进行筛选,采用模糊数学感官评价法和响应面设计优化配方,对其品质进行分析与检验。结果表明,油橄榄果渣粉挂面最优化参数为油橄榄果渣粉添加量为15%,小麦面筋蛋白添加量为3.5%,食用NaCl添加量为1.25%,食用Na_(2)CO_(3)添加量为0.35%,水添加量为45%,得到了质地良好的油橄榄果渣粉挂面产品,颜色均一呈棕灰色,组织状态良好,口感细腻、咀嚼性好,油橄榄风味突出,水分含量、酸度、自然断条率、熟断条率、烹调损失率均符合挂面团体标准,重金属含量低于国家标准限量(<0.05mg/kg)。研究表明,研制的油橄榄果渣粉挂面感官品质好,质量符合国家标准,具有很好的营养价值。
This study used flour as the raw material,supplemented with fresh olive pomace powder,wheat gluten protein,edible NaCl and Na_(2)CO_(3) to develop olive pomace powder dived noodles.The single-factor experiment was used to screen the dosage of olive pomace powder,wheat gluten protein,edible NaCl and Na_(2)CO_(3),and the sensory evaluation method of fuzzy mathematics was used to optimize the formula and analyze and response surface design test its quality.The results showed that the optimal for olive pomace powder pasta were olive pomace powder addition of 15%,wheat gluten protein addition of 3.5%,edible NaCl addition 1.25%,edible Na_(2)CO_(3) addition of 0.35%,and water addition of 45%.The resulting olive pomace pasta had a brownish gray in color,good texture,delicate taste,good chewiness,prominent olive flavor,and its moisture content,acidity,natural breakage,cooked breakage rate,and cooking loss rate all met the group standards for pasta,and the heavy metal content was below the national standard limit(<0.5 mg/kg).The results showed that the sensory indicators of the developed olive pomace powder pasta were good,the quality met the national standards,and it had nutritional value.
作者
叶文斌
樊亮
孙娜
秦芳
韩媛
王志文
YE Wenbin;FAN Liang;SUN Na;QIN Fang;HAN Yuan;WANG Zhiwen(School of Agriculture and Forestry Technology,Longnan Normal University,Longnan 742500,China;Center for Research&Development of Longnan Characteristic Agro-bioresources,Longnan 742500,China)
出处
《特产研究》
2026年第1期112-119,共8页
Special Wild Economic Animal and Plant Research
基金
2021年甘肃省科技重大专项项目(21ZD4NK045)
2021年甘肃省自然科学基金项目(21JR7RK912)
甘肃省高校教师创新基金项目(2024B-335)
陇南师范学院植物资源学重点学科建设项目。
关键词
油橄榄果渣
挂面
工艺
模糊数学法
响应面设计
品质
olive pomace powder
dried noodles
technology
fuzzy mathematics
response surface design
quality
