食品科学 ›› 2019, Vol. 40 ›› Issue (21): 43-50.doi: 10.7506/spkx1002-6630-20190608-079

• 基础研究 • 上一篇    下一篇

木耳粉对面团流变学特性及面条品质的影响

王丹,郑惠华,纪阳,方东路,赵立艳,陈惠,胡秋辉   

  1. (1.南京财经大学食品科学与工程学院,农业农村部食用菌加工重点实验室,江苏 南京 210023;2.江苏安惠生物科技有限公司,江苏 南通 226009;3.南京农业大学食品科学技术学院,江苏 南京 210095)
  • 出版日期:2019-11-15 发布日期:2019-12-02
  • 基金资助:
    现代农业产业技术体系建设专项(CARS-20);江苏高校优势学科建设工程资助项目(PAPD)

Effects of Auricularia Powder on Dough Rheological Properties and Noodle Quality Characteristics

WANG Dan, ZHENG Huihua, JI Yang, FANG Donglu, ZHAO Liyan, CHEN Hui, HU Qiuhui   

  1. (1. Key Laboratory of Edible Mushroom Processing, Ministry of Agriculture and Rural Affairs, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China; 2. Jiangsu Alphay Bio-technology Co. Ltd., Nantong 226009, China; 3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
  • Online:2019-11-15 Published:2019-12-02

摘要: 为研究添加毛木耳粉、黑木耳粉对面团流变学特性和面条品质的影响,以毛木耳粉和黑木耳粉为对象,探究添加木耳粉对面团热机械学特性、淀粉糊化特性和流变特性的影响,同时测定木耳面条煮后的质构、蒸煮损失率、色泽、感官及营养品质。结果表明,毛木耳粉、黑木耳粉均显著增加面团吸水率和蛋白质弱化度,降低面团形成时间(P<0.05)。木耳多糖可有效防止淀粉的老化,其与谷蛋白的比例影响面团的黏弹特性。添加质量分数20%毛木耳粉的面条和质量分数10%黑木耳粉的面条感官评分分别最高,面条的蛋白质和膳食纤维含量显著提高(P<0.05)。毛木耳面条的总必需氨基酸含量提高了32.28%,黑木耳面条提高了8.85%,毛木耳面条的氨基酸评价结果更接近联合国粮食及农业组织/世界卫生组织标准。

关键词: 毛木耳, 黑木耳, 流变学特性, 面条品质

Abstract: In order to study the effects of Auricularia polytricha powder versus Auricularia auricular-judae powder on the rheological properties of dough and noodle quality, the effects of the addition of either Auricularia power on the thermomechanical properties, starch gelatinization properties and rheological properties of dough were investigated as well as on the texture, cooking loss rate, color, and sensory and nutritional quality of cooked noodles. The results showed that both Auricularia powers significantly increased dough water absorption and protein weakening degree, and reduced dough development time (P < 0.05). Auricularia polysaccharide effectively prevented starch aging, and its ratio to glutenin affected the viscoelastic properties of dough. The sensory score of noodles with 20% A. polytricha or 10% A. auricular-judae was the highest, accompanied by a significant increase in the contents of protein and dietary fiber (P < 0.05). The total content of essential amino acids in noodles with Auricularia polytricha or A. auricular-judae increased by 32.28%, and 8.85%, respectively. The amino acid composition of noodles with A. polytricha was closer to the pattern recommended by the Food and Agriculture Organization and the World Health Organization.

Key words: Auricularia polytricha, Auricularia auricula-judae, rheological properties, noodle quality

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