微细化处理对食用菌五谷面条蒸煮及质构特性的影响

doi:10.7506/spkx1002-6630-201711018

摘要/Abstract

摘要： 研究微细化处理食用菌五谷面粉对其面条蒸煮及质构的影响，采用微粉碎技术对食用菌五谷混合粉进行处理，并对食用菌五谷面条蒸煮特性、质构特性、表面微观结构等进行检测。结果表明最佳物料粒度为160 目（0.097 mm），其体积等效粒径为70.5 μm。微细化处理后的混合粉粒径主要分布在3～40 μm和40～500 μm两个区间内，微细化处理后食用菌五谷面条的最佳蒸煮时间为（13.45±0.26）min；复水率、干物质吸水率分别增加到（93.20±2.28）%、（128.63±2.57）%，干物质损失率、熟断条率分别降低为（6.72±0.09）%、（5.00±0.32）%。质地剖面分析（texture profile analysis，TPA）实验结果表明面条延展性为（－4.09±0.10） g/s，硬度、黏性分别降低至（310.39±7.39）g、（－4.87±0.65）g·s，咀嚼性增加到（102.14±3.31）g·s；拉伸实验结果表明160 目（0.097 mm ）食用菌五谷面条拉断力最大，为（19.43±0.18） N ，拉伸距离为（53.90±0.87） mm。扫描电子显微镜观察结果表明，随着微细化程度增加，面条表观改善，结构变得更加致密光滑，孔隙相对减少，有利于提高食用菌五谷面条的蒸煮耐性，改善其质构持性。

关键词: 微细化处理, 食用菌五谷面条, 蒸煮特性, 质构特性

Abstract: The effect of micronization of blended flours of five cereals as well as shiitake mushroom powder intended for producing noodles on cooking and texture properties and microstructure was studied. The results showed that the optimal particle size was 160 mesh (0.097 mm) with a volume equivalent diameter of 70.5 μm. The particle size distribution of mixed powders after micronization was mainly in the ranges of 3–40 and 40–500 μm and the optimal cooking time of fivecereal noodles with shiitake mushroom was (13.45 ± 0.26) min. The rehydration rate and water absorption rate of dry matter increased to (93.20 ± 2.28)% and (128.63 ± 2.57)%, respectively, and the dry matter loss rate and breaking rate after cooking reduced to (6.72 ± 0.09)% and (5.00 ± 0.32)%, respectively. Texture profile analysis (TPA) showed that the ductility was (-4.09 ± 0.10) g/s, the hardness and viscosity decreased to (310.39 ± 7.39) g and (-4.87 ± 0.65) g·s respectively, and the chewiness increased to (102.14 ± 3.31) g·s. Tensile test showed that the maximum breaking force of (19.43±0.18) N was obtained at 160 mesh (0.097 mm), along with an elongation of (53.90 ± 0.87) mm. Scanning electron microscopy (SEM) showed that the surface of noodles was greatly improved, the structure became denser and smoother and the porosity was relatively reduced with increasing degree of micronization, thereby being beneficial for improving the cooking endurance and texture characteristics of noodles.

Key words: micronization treatment, five-cereal noodles with edible mushroom, cooking characteristics, texture properties

中图分类号:

TS213.2

张艳荣，郭中，刘通，高宇航，陈丙宇. 微细化处理对食用菌五谷面条蒸煮及质构特性的影响[J]. 食品科学, 2017, 38(11): 110-115.

ZHANG Yanrong, GUO Zhong, LIU Tong, GAO Yuhang, CHEN Bingyu. Effect of Micronization on Cooking and Texture Properties of Five-Cereal Noodles with Edible Mushroom[J]. FOOD SCIENCE, 2017, 38(11): 110-115.

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微细化处理对食用菌五谷面条蒸煮及质构特性的影响

Effect of Micronization on Cooking and Texture Properties of Five-Cereal Noodles with Edible Mushroom

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