摘要
为研究板栗全粉对鲜湿面品质的影响,通过测定不同添加比例板栗全粉鲜湿面条的蒸煮特性、色泽、质构特性和感官评价,并结合主成分分析进行综合评价。结果表明:随着板栗全粉添加量的增大,鲜湿面L值降低,a*值增大,鲜湿面的蒸煮损失率和断条率逐渐增加,干物质吸水率和最佳蒸煮时间均显著降低。鲜湿面的感官评分和质构特性均呈现先增大后减小的趋势,这说明适量添加板栗全粉可以提高鲜湿面的品质。主成分分析得到板栗全粉添加量为15%时鲜湿面品质的综合得分最高,这与感官评价得出的结果一致。实验为进一步研究板栗全粉鲜湿面提供了数据支持。
The effect of chestnut powder on fresh noodles quality was investigated by detecting the properties of cooking,color,texture properties and sensory evaluation of fresh noodles added with different proportions of chestnut powder and evaluating comprehensively by principal component analysis.The results showed that with the increase of the total amount of chestnut powder,the L value decreased and the a* value gradually increased.The cooking loss rate and the broken rate of the fresh noodles gradually increased,and the dry matter water absorption rate and the optimum cooking time were significantly reduced.The sensory quality and texture properties of the fresh noodles increased first then decreased,which indicated that appropriate amount of chestnut could improve the quality of the fresh noodles.Principal component analysis showed that the total score of fresh noodle quality was the highest when the amount of chestnut powder was 15%,which was consistent with the results obtained by sensory evaluation.This study provides data support for the further development of chestnut powder fresh noodles.
作者
李勇
周文化
LI Yong;ZHOU Wenhua(College of Food Science and Engineering,Central South University of Forestry andTechnology,Grain and Oil Processing and Quality Control of Collaborative Innovation Center in Hunan Province,Hunan Key Laboratory of Processed Food for Special Medical Purpose,Changsha 410004)
出处
《食品科技》
CAS
北大核心
2019年第8期152-157,共6页
Food Science and Technology
基金
国家林业和草原局948项目(2015-4-36)
湖南省科技创新平台与人才计划项目(2017TP1021)
长沙市科技计划项目(kc1704007)
关键词
板栗全粉
鲜湿面
主成分分析
质构特性
chestnut powder
fresh noodles
principal component analysis
texture properties
作者简介
李勇(1993-),男,硕士研究生,研究方向为食品加工技术与品质控制;通信作者:周文化.
