摘要
为探究发酵豆渣对面条品质的影响,将间型脉孢菌发酵豆渣按比例(0%、10%、20%、30%、40%、50%)添加到面粉中制作成面条,并分析面条蒸煮特性、色泽、质构、感官和水分分布状态的变化。结果表明,与未添加的面条相比,添加20%发酵豆渣的面条蒸煮损失率降低33.8%,白度下降3.79%,硬度、黏附性、内聚性、胶黏性、咀嚼性分别提高17.96%、88.24%、1.56%、25.78%、23.37%,弹性降低1.61%,整体接受度最高(8.6分)。白度、质构参数与感官评价相关性分析结果表明,白度与感官的色泽、表观状态呈极显著正相关(P<0.01),内聚性与爽口感呈极显著正相关(P<0.01)。低场核磁结果表明,添加20%发酵豆渣的面条结合水组分含量减少59.31%。
In order to explore the impact of fermented okara on the quality of noodles,the okara fermented by Neurospora intermedia was added to flour in proportions(0%,10%,20%,30%,40%and 50%)to make noodles,the changes of cooking characteristics,color,texture,sensory and water distribution of noodles were analyzed.The results showed that compared with the unadded noodles,the noodles with 20%added fermented okara reduced the cooking loss rate and whiteness by 33.8%and 3.79%respectively;the hardness,adhesion,cohesion,adhesiveness and chewiness increased by 17.96%,88.24%,1.56%,25.78%and 23.37%,the elasticity decreased by 1.61%,and the overall acceptance was the highest(8.6 points).The results of correlation analysis of whiteness,texture parameters and sensory evaluation showed that whiteness had a very significant positive correlation with sensory color and apparent state(P<0.01),and cohesion had a very significant positive correlation with refreshing sensation(P<0.01).Low field nuclear magnetic resonance data indated a 59.31%reduction in the bound water content of noodles with 20%fermented okara.
作者
黄小璐
丘苑新
叶双灵
陈佩珊
李存港
余倩
张雪莲
HUANG Xiaolu;QIU Yuanxin;YE Shuangling;CHEN Peishan;LI Cungang;YU Qian;ZHANG Xuelian(College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Meizhou Meiyike Food Technology Co.,Ltd.,Meizhou 514533,China)
出处
《食品科技》
北大核心
2023年第11期164-170,共7页
Food Science and Technology
基金
2022年梅州特色现代农业产业人才振兴计划项目(NYRC202203071)
2022年兴宁市科技计划项目(2022A12)。
关键词
发酵豆渣
面条
品质
相关性分析
水分
fermented okara
noodles
quality
correlation
moisture
