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食品研究与开发:2024,45(7):27-33
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3 种不同亲水胶体对鲜面条品质的影响
(1.天津科技大学 省部共建食品营养与安全国家重点实验室,天津 300457;2.天津科技大学 食品科学与工程学院,天津 300457)
The Effects of Three Different Hydrocolloids on the Quality of Fresh Noodles
(1.State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science&Technology,Tianjin 300457,China;2.College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China)
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投稿时间:2023-06-12    
中文摘要: 为解决鲜面条存在的黏弹性差和蒸煮损失大等问题,研究不同添加量(0%、0.1%、0.2%、0.3%、0.4%、0.5%)和不同种类亲水胶体(黄原胶、海藻酸钠、果胶)对鲜面条品质(面条蒸煮特性、质构拉伸特性、水分分布)、面粉粉质特性、面团流变特性和微观结构的影响。蒸煮试验结果表明,当黄原胶添加量0.3%、海藻酸钠添加量0.2%、果胶添加量0.4%时,鲜面条蒸煮损失率最低,分别为5.70%、5.67%、6.81%,吸水率均较高。质构结果表明,当黄原胶添加量为0.3%、海藻酸钠添加量0.3%、果胶添加量0.3%时,鲜面条的硬度、胶着性、弹性和回复性得到综合改善。面粉粉质特性分析结果表明,当黄原胶和果胶添加量0.4%、海藻酸钠添加量0.1% 时,稳定时间最高分别为18.8%、18.3%、11.5%,弱化度较低,形成时间较短。面团流变结果表明,当黄原胶和海藻酸钠添加量0.1%、果胶添加量0%时,tan δ 最低。低场核磁共振结果表明,当黄原胶和果胶添加量0.3%、海藻酸钠添加量0.5% 时,结合水峰面积最高。扫描电子显微镜结果表明,当黄原胶和海藻酸钠添加量0.3%、果胶添加量0.4%时,面团结构最致密。综上所述,黄原胶、海藻酸钠和果胶的最适添加量分别为0.3%、0.3%和0.4%,能够有效改善鲜面条品质、面粉粉质特性、面团流变特性和微观结构,其中果胶对于鲜面条制品的改良效果最好。
Abstract:In order to solve the problems of poor viscoelasticity and high cooking loss of fresh noodles,the effects of different addition amounts(0%,0.1%,0.2%,0.3%,0.4% and 0.5%)and different hydrocolloids(xanthan gum,sodium alginate and pectin)on the quality(cooking and textural stretching properties,and moisture distribution)of fresh noodles,farinograph properties of flour,rheological and microstructural properties of dough were investigated.The cooking experiment results showed that the lowest cooking losses(5.70%,5.67% and 6.81%)and relatively high water absorption rates of fresh noodles were achieved with 0.3% xanthan gum,0.2% sodium alginate and 0.4% pectin,respectively.The textural analysis showed that the hardness,gumminess,springiness and resilience of fresh noodles were wholly improved with 0.3% xanthan gum,0.3% sodium alginate and 0.3% pectin,respectively.The farinograph analysis of flour showed the highest stabilization time(18.8%,18.3% and 11.5%)and relatively low softening degree and short formation time were achieved with 0.4% xanthan gum and pectin,and 0.1% sodium alginate,respectively.The rheological results of the dough showed that the lowest tan δ was attained with 0.1% xanthan gum and sodium alginate,and 0% pectin,respectively.The low-field nuclear magnetic resonance results showed that the highest peak area of bound water was achieved with 0.3% xanthan gum and pectin,and 0.5% sodium alginate,respectively.Scanning electron microscopy results showed that the densest structure of dough was achieved with 0.3% xanthan gum and sodium alginate,and 0.4% pectin,respectively.In summary,the optimal addition amounts of xanthan gum,sodium alginate,and pectin are 0.3%,0.3%,and 0.4%,respectively,which can effectively improve the quality of fresh noodles,farinograph properties of flour,rheological and microstructural properties of dough.Among them,pectin has the best improvement effect on the quality of fresh noodle products.
文章编号:202407004     中图分类号:    文献标志码:
基金项目:国家自然科学基金项目(31972012)
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