摘要
本研究通过在黑豆挂面中添加魔芋葡甘聚糖(Konjac glucomannan,KGM)、海藻酸钠(Sodium alginate,SA)和车前子壳粉(Psyllium husk powder,PHP)3种植物多糖,分析了其蒸煮特性、质构特性、感官品质、营养成分和花青素损失量。结果表明:KGM、SA和PHP的添加显著降低了熟断条率;添加量分别为0.7%、0.3%、4%时糊汤率下降显著(5.35%、22.44%、20.36%),且上述添加量也使挂面质构特性达到最佳;添加PHP的黑豆挂面感官评分最高,其中PHP添加量为3%时,最高为91.67分;植物多糖的添加显著增加了黑豆挂面中膳食纤维的含量,其中PHP添加量为5%时增加最显著(增加了72.78%);KGM、SA和PHP添加量为0.7%、0.3%、4%时,花青素损失量分别减少47.51%、57.11%和56.22%。综上所述,植物多糖的添加明显改善了黑豆挂面的蒸煮特性、质构特性、感官品质、营养成分和花青素损失量。在基础配方的基础上,KGM、SA、PHP的添加量分别为0.7%、0.3%、4%为黑豆挂面的最佳配方。研究结果为黑豆挂面的开发提供了理论依据,有助于推动杂豆作物产业升级并提升产品经济价值。
The study investigated the effects of adding three plant polysaccharides—konjac glucomannan(KGM),sodium alginate(SA),and psyllium husk powder(PHP)—on the cooking properties,textural characteristics,sensory quality,nutritional composition,and anthocyanin loss of black soybean noodles.The results showed that the addition of KGM,SA,and PHP significantly reduced the breakage rate of cooked noodles.The addition levels of 0.7% KGM,0.3% SA,and 4% PHP led to the most significant decrease in soup cloudiness(5.35%,22.44%,and 20.36%,respectively).These addition levels also optimized the textural properties of the noodles.Among them,black soybean noodles with PHP had the highest sensory scores,reaching 91.67 points when PHP added at 3%.The addition of plant polysaccharides significantly increased the dietary fiber content of black bean noodles,with the most significant increase(increased by 72.78%)observed when PHP added at 5%.When KGM,SA,and PHP added at levels of 0.7%,0.3%,and 4%,respectively,the anthocyanin loss reduced by 47.51%,57.11%,and 56.22%.In summary,the incorporation of plant polysaccharides significantly improved the cooking characteristics,textural properties,sensory quality,nutritional composition,and reduced anthocyanin loss in black soybean dried noodles.Based on the basic formulation,the optimal formula was determined to be 0.7% KGM,0.3% SA,and 4% PHP.This study provides a theoretical basis for the development of black soybean noodles and helps promote the industrial upgrading of legume crops and enhance the economic value of products.
作者
刘晶晶
赵美婷
石振兴
LIU Jingjing;ZHAO Meiting;SHI Zhenxing(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council,School of Food and Health,Beijing Technology and Business University,Beijing 100048,China)
出处
《食品科技》
北大核心
2025年第12期157-164,共8页
Food Science and Technology
基金
河南省科技攻关计划项目(242102110082)
河南省科技重点研发项目(231111111800)。
关键词
黑豆挂面
植物多糖
蒸煮特性
质构特性
感官品质
black soybean noodles
plant polysaccharides
cooking properties
textural properties
sensory properties
