摘要
大豆渣粉营养丰富,且具有保健价值,开发大豆渣粉面条具有重要价值。探究超微粉碎后大豆渣粉的粒径和添加量对面条感官品质的影响。结果表明,大豆渣粉粒径越小,对面条的改良作用越大。添加量0~2%、粒径20μm的大豆渣粉,能够提高面条感官品质;添加量超过2%,则对面条感官品质具有恶化作用。添加粒径30~40μm的大豆渣,对面条感官品质具有恶化作用,但添加量低于4%,面条的感官品质下降幅度不超过10%,添加量超过4%,则对面条感官品质具有较大的恶化作用。超微粉碎后粒径20~40μm大豆渣粉,添加量低于4%,能够制作感官品质合格的面条。
Soybean dregs powder was rich in nutrition, which also had health care value, so the development of soybean dregs powder noodles had important value. The influence of the particle size and added amount of soybean residue powder after ultra-fine grinding on the sensory quality of noodles was studied. The results showed that the particle size of soybean residue powder was smaller, the improvement effect on noodles was greater. Adding 0-2% soybean residue powder with a particle size of 20 μm could improve the sensory quality of noodles, adding more than 2% would have a deteriorating effect on the sensory quality of noodles. Adding soybean dregs with a particle size of 30-40 μm would have a deteriorating effect on the sensory quality of noodles, but if the addition amount was less than 4%, the sensory quality of the noodles would decrease no more than 10%. If the addition amount exceeded 4%, the sensory quality of the noodles would be deteriorated greatly.Soybean dregs powder with a particle size of 20-40 μm after ultra-fine grinding, and the addition amount less than 4%, could make qualified noodles.
作者
豆康宁
罗海澜
王飞
赵永敢
郭嘉林
DOU Kangning;LUO Hailan;WANG Fei;ZHAO Yonggan;GUO Jialin(Henan Engineering Research Center of Leisure Food,Food Nutrition department,Luohe Medical college,Luohe 462002)
出处
《食品工业》
CAS
2021年第10期190-193,共4页
The Food Industry
基金
漯河医学高等专科学校2020年度创新创业发展能力提升工程科研类项目(项目编号:2020-LYZKYZD015)
河南省科技厅科技攻关项目(项目编号:182102110379)。
关键词
大豆渣粉
面条
感官品质
soybean residue powder
noodles
sensory quality
