摘要
比较分析以小麦面粉质量为基准添加1%~5%的魔芋葡甘聚糖(konjac glucomannan,KGM)对面条的色泽、质构特性、蒸煮品质、微观结构的影响。结果表明:不同筋度面粉的蛋白质含量与熟面条的硬度、弹性、内聚性、胶着性、咀嚼性、回复性呈显著正相关(P<0.05),相关系数分别为0.916、0.742、0.897、0.941、0.974、0.827。感官评价发现中筋一号面粉为制作面条的最适原料。随着KGM添加量的增加,面条的硬度、咀嚼性逐渐增大,分别由8746.22、3977.79 g增大到9393.27、4787.76 g;KGM添加量在3%时,弹性达到最大值0.90。扫描电镜观察发现,适当添加KGM可以使面条内部结构变得均匀,但过多则会破坏稳定结构;综合各指标得出最适宜的KGM添加量为3%。
Based on the mass of wheat flour,the effects of adding 1% ~ 5% konjac glucomannan( KGM) on the color,texture characteristics,cooking quality and microstructure of noodles were compared and analyzed. The results showed that the protein content of different gluten flours was significantly( P < 0. 05) positively correlated with the hardness,elasticity,cohesion,adhesion,chewiness and resilience of cooked noodles,and the correlation coefficients were 0. 916,0. 742,0. 897,0. 941,0. 974,0. 827,respectively. Sensory evaluation found that Zhongjin No. 1 flour was the most suitable raw material for making noodles. With the increasing of KGM addition,the hardness and chewiness of noodles gradually increased,from 8 746. 22 and 3 977. 79 g to 9 393. 27 and 4 787. 76 g,respectively. When the amount of KGM added was 3 %,the elasticity reached the maximum value of 0. 90. Scanning electron microscope observation found that proper addition of KGM could make the internal structure of the noodles uniform,but too much would destroy the stable structure. The most suitable addition of KGM was3%.
作者
葛珍珍
张圆圆
李盈
纵伟
GE Zhen-zhen;ZHANG Yuan-yuan;LI Ying;ZONG Wei(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,Henan,China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450001,Henan,China;Food Production and Safety Henan Collaborative Innovation Center,Zhengzhou 450001,Henan,China)
出处
《粮食与油脂》
北大核心
2021年第9期67-72,共6页
Cereals & Oils
基金
自热主食品质精准调控技术研究与产品研制(2018YFD0400501)
河南省高等学校重点科研项目(20A550013)
河南省科技攻关项目(212102110344)。
关键词
魔芋葡甘聚糖
面条
质构特性
微观结构
感官评价
konjac glucomannan
noodle
texture characteristic
microstructure
sensory evaluation
