摘要
通过研究平菇粉和大豆粉、小麦粉对面团热机械特性的影响,优化预混粉配方。首先,以平菇粉、大豆粉和小麦粉为原料,利用Mixolab混合实验仪研究添加平菇粉、大豆粉、食用胶及食盐对面团热机械特性的影响,优化混合粉的配方。接着,利用Mixolab的剖面图模式和测定面条的蒸煮特性验证混合粉的面条加工适性。结果表明:混合粉各成分的添加比列为平菇粉10%、大豆粉5.4%、食盐3%、黄原胶0.28%、魔芋胶0.12%、小麦粉81.2%。此混合粉的吸水率(由63.7%增加到72.3%)和稳定时间(由4.31 min增加到4.74 min)相对于未添加食盐和食用胶的混合粉有所提高。由此混合粉制备的面条其蛋白质、膳食纤维、赖氨酸含量分别增加了2.9 g/100 g、0.41 g/100 g、1.8 mg/g。因此,利用Mixolab可以优化混合粉的配方,并且优化的混合粉除在满足产品加工特性的基础上也较大程度地提高了面条的营养品质。
By studying the effects of Pleurotus ostreatus flour,soybean flour and wheat flour on the thermal mechanical properties of dough,the formula of the premixed flour was optimized.Firstly,the effects of adding Pleurotus ostreatus flour,soybean flour,edible gum and salt on the thermal mechanical properties of the dough were respectively studied by using the Mixolab,and the formula of the mixed powder was optimized.Then,the noodle processing suitability of the mixed flour were verified by the Mixolab profile pattern and the cooking characteristics of the noodles processed with the optimized powder mixture were determined.The results showed that the formula ratio of the mixed powder flour was listed as 10%mushroom powder,5.4%soybean powder,3.0%salt,0.28%xanthan gum,0.12%konjac gum,and 81.2%wheat flour.The water absorption(from 63.7%to 72.3%)and stabilization time(from 4.31 min to 4.74 min)of the optimized powder mixture were higher than that of the mixed powder without adding salt and edible gum.The protein,dietary fiber and lysine content of the noodles prepared by the mixed powder increased by 2.9 g/100 g,0.41 g/100 g,1.8 mg/g,respectively.The Mixolab can be used to optimize the formula of the mixed powder,and the mixed powder with the optimized ratio can greatly improve the nutritional quality of flour products on the basis of meeting the processing characteristics of the product.
作者
吕婷
李秀花
孔维凤
梁进
李雪玲
LV Ting;LI Xiuhua;KONG Weifeng;LIANG Jin;LI Xueling(Anhui Agricultural Products Processing Engineering Laboratory,Anhui Agricultural University,Hefei 230036,China)
出处
《食品工业科技》
CAS
北大核心
2021年第9期154-159,共6页
Science and Technology of Food Industry
基金
安徽省教育厅自然重点项目(KJ2018A0132)
安徽省农产品加工产业技术体系专项(AHCYJSTX-16)。
关键词
面条
平菇粉
大豆粉
Mixolab
热机械特性
noodles
Pleurotus ostreatus flour
soybean flour
Mixolab
thermal mechanical properties
作者简介
吕婷(1995-),女,硕士研究生,研究方向:农产品加工与贮藏,E-mail:1533056426@qq.com。;通信作者:李雪玲(1972-),女,硕士,副教授,研究方向:农产品加工及食品配料,E-mail:2488559391@qq.com。
