摘要
将鱿鱼糜添加到小麦面条中,研究马铃薯淀粉、鱿鱼糜和植物谷朊粉对鱿鱼湿面品质的影响。通过面条烹调特性、质构特性的分析对鱿鱼湿面配方工艺进行优化,并扫描电镜观察优化前后面条组织结构。结果表明,优化得到的配方工艺为马铃薯淀粉比例5%,鱿鱼糜添加量45%,植物谷朊粉添加量2%;扫描电镜显示优化后的鱿鱼面条微观结构中,淀粉颗粒能有序地被面筋结构包埋起来,裸露出来的淀粉颗粒较少,面条形成的面筋蛋白均匀光滑。
In order to study the effects of potato starch,squid surimi and plant gluten powder on the quality of squid wet noodles,squid surimi was added to wheat noodles.We optimized the formulation of squid wet noodles by analyzing the cooking and texture characteristics of noodles.The microstructure of the squid noodles before and after optimization was also observed by scanning electron microscopy(SEM).The results showed that the optimal addition process was optimized to be potato starch of 5%,squid surimi of 45%,plant gluten powder of 2%;In addition,the results in SEM images showed that the starch granules of the optimized group was orderly embedded by gluten structure.there were fewer starch granules exposed and the gluten protein were smooth.
作者
陈瑜
朱敬萍
马剑峰
王世光
张小军
CHEN Yu;ZHU Jingping;MA Jianfeng;WANG Shiguang;*ZHANG Xiaojun(Key Research Station for Fisheries Resources of Main Fishing Ground Ministry of Agriculture,Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province,Marine Fisheries Research Institute of Zhejiang Province,Zhoushan,Zhejiang 316021,China)
出处
《农产品加工》
2020年第12期36-40,共5页
Farm Products Processing
基金
浙江省院所扶持项目“特色鱿鱼营养面制品工艺及保藏技术研发”(2019F305)。
作者简介
陈瑜(1989-),女,硕士,工程师,研究方向为水产品加工及质量安全;通讯作者:张小军(1980-),男,博士,高级工程师,研究方向为水产品加工与质量安全。
