摘要
加工工艺是影响蒸制面条品质的关键因素。本文以质构品质和感官评分为指标,考察了加水量、加盐量、和面时间、醒发时间对蒸制面条品质的影响。在此基础上,通过正交实验对蒸制面条加工工艺进行了优化,并借助扫描电镜观察了蒸制面条微观结构。结果表明,加工蒸制面条的最佳工艺条件为:和面时间15 min,加水量28%、加盐量0.4%、醒面时间10 min,此时,蒸制面条的感官评分为86.8±0.80、硬度为(7740.53±76.88)g、咀嚼度为(6628.19±122.48)g。面条经蒸制后,淀粉颗粒膨胀糊化,较好的镶嵌在蛋白质网络中,与蛋白质结合更紧密。
The quality of steamed noodle was affected by the processing conditions essentially.In the study, the effect of mixing time, added water, added salt amount and resting time on the texture and sensory properties of the steamed noodle was investigated, based on which the orthogonal test was designed to optimize the processing conditions.And the microstructure of steamed noodle was investigated by Scanning electron microscopy technology （SEM）. The results showed that the optimum conditions of steamed noodle was as follows：mixing time of 15 rain, added water of 28% , added salt of 0.4% , resting time of 10 rain. Under these conditions, the sensory score of steamed noodle was 86.8 ± 0.80; hardness was （7740.53 ± 76.88） g, chewiness was（6628.19 ± 122.48） g.The SEM investigation showed that starch granules swelled after steaming,and the starch granules was immersed in the developed gluten network firmly.
作者
余寒
陈洁
吴金鑫
卞科
YU Han CHEN Jie WU Jin-xin BIAN Ke(Henan University of Technology, Zhengzhou 450001, China Shenyang Xiangxue Four Co.Ltd, Shenyang 110025, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第1期247-251,256,共6页
Science and Technology of Food Industry
基金
公益性行业(农业)科研专项(201303070)
关键词
蒸制面条
工艺优化
微观结构
steamed noodle
optimization of processing
mierostructure
