摘要
为研究板栗全粉添加对红薯粉条品质的影响,优化板栗全粉红薯粉条制作方法。该试验以板栗全粉和红薯淀粉为原料,以膨胀势、溶解度、回生速率为混合粉评价指标,以粉条蒸煮特性和感官评分为粉条品质分析指标。试验结果表明:当板栗全粉的添加量分别为3%、6%、9%、12%、15%时,混合粉的膨胀系数均低于对照红薯粉组,溶解度均高于对照红薯粉组、回生速率与对照组差异不显著(p>0.05);在试验组内,板栗全粉的添加对粉条的膨胀系数、烹煮损失率、断条率和感官评分均产生了显著影响(p<0.05),板栗全粉的添加与粉条的品质呈负相关;在试验组内,当板栗全粉添加量在6%~9%时,能保证加工粉条的良好品质。
This study aimed to investigate the effect of chestnut powder on the physical properties and quality of sweet potato starch noodles and to optimize the production of noodles made with chestnut powder.Whole chestnut powder and sweet potato starch were used as raw materials.The physical properties of the mixed powder were evaluated based on swelling power,solubility,and regeneration rate,whereas quality was evaluated based on cooking characteristics and sensory scores.The results revealed that the addition of 3%,6%,9%,12%,or 15%chestnut powder lowered the expansion coefficient of the mixed powder compared to the control group(sweet potato powder alone),whereas the solubility was higher than that of the control.However,there was no significant difference in regeneration rates between the experimental and control groups(p>0.05).In the experimental groups,the addition of whole chestnut powder had a significant influence on the expansion coefficient,rate of cooking loss,broken rate,and sensory score(p<0.05),but a negative correlation with noodle quality.However,it was found that processed noodles of good quality could be produced with the addition of 6%to 9%of whole chestnut powder.
作者
邵颖
李飞
魏宗烽
张孔海
常乐
裴丽娜
SHAO Ying;LI Fei;WEI Zong-feng;ZHANG Kong-hai;CHANG Le;PEI Li-na(Food Science School,Xinyang Agriculture College,Xinyang 464000,Henan,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第10期118-122,共5页
Food Research and Development
基金
信阳农林学院首批学科培育建设项目(ZDXK201705)。
关键词
板栗全粉
粉条
烹煮性质
断条率
物性
chestnut powder
noodles
broken rate
cooking property
physical
