香菇粉对干脆面面团流变特性及其油脂含量和分布的影响

doi:10.7506/spkx1002-6630-20191217-194

食品科学 ›› 2020, Vol. 41 ›› Issue (10): 47-52.doi: 10.7506/spkx1002-6630-20191217-194

香菇粉对干脆面面团流变特性及其油脂含量和分布的影响

张艳荣，马宁鹤，刘婷婷，张闪闪，徐新乐，王大为

（1.吉林农业大学食品科学与工程学院，吉林长春 130118；2.农业农村部食用菌加工技术集成科研基地，吉林长春 130118；3.吉林省粮食精深加工与高效利用工程研究中心，吉林长春 130118；4.吉林省粮食精深加工与副产物高效利用技术创新重点实验室，吉林长春 130118）

出版日期:2020-05-25 发布日期:2020-05-15
基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0400204）

Effect of Micronized Shiitake Powder on Dough Rheological Properties and Oil Content and Distribution of Crisp Instant Noodles

ZHANG Yanrong, MA Ninghe, LIU Tingting, ZHANG Shanshan, XU Xinle, WANG Dawei

(1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; 2. Scientific Research Base of Edible Mushroom Processing Technology Integration, Ministry of Agriculture and Rural Affairs, Changchun 130118, China; 3. Engineering Research Center of Grain Deep-processing and High-effeciency Utilization of Jilin Province, Changchun 130118, China; 4. Key Laboratory of Technological Innovations for Grain Deep-processing and High-effeciency Utilization of By-products of Jilin Province, Changchun 130118, China)

Online:2020-05-25 Published:2020-05-15

摘要/Abstract

摘要： 将香菇粉以不同添加量（1%、3%、5%、7%、9%）置于干脆面面团中，通过测定干脆面面团的淀粉糊化特性、质构特性、动态流变学特性及油炸后干脆面水分和油脂含量、油脂分布，探讨不同添加量的香菇粉对干脆面面团的流变性能及干脆面油炸后油脂渗透的影响。结果表明：随着香菇粉添加量逐渐增加，干脆面面团的峰值黏度、谷值黏度以及最终黏度显著下降，面团硬度增加，黏聚性、弹性以及弹性模量和黏性模量先下降后上升。当香菇粉添加量为5%时，干脆面的水分含量最高，油脂含量最低，此时干脆面的内部结构紧密，荧光强度最弱，油脂分布均匀。结果表明，在干脆面面团中添加适量香菇粉能改变干脆面面团的流变性能，抑制干脆面在油炸过程中的油脂渗透。

关键词: 香菇粉, 干脆面面团, 流变特性, 油脂分布

Abstract: In this study, micronized shiitake powder was added to crispy instant noodle dough in different amounts (1%, 3%, 5%, 7%, and 9%). By measuring the starch gelatinization properties, texture properties and dynamic rheological properties of dough, and the moisture content and oil content and distribution of crispy instant noodles, we investigated the effect of the addition of different amounts of shiitake on dough rheological properties and oil penetration into crispy instant noodles. The results showed that with increasing level of shiitake addition, the peak viscosity, trough viscosity and final viscosity of dough significantly decreased, hardness increased and cohesiveness, elasticity, and elastic modulus and viscous modulus decreased first and then rose. The crisp instant noodles with 5% shiitake powder had the highest moisture content and the lowest oil content. A dense internal structure was observed in the noodles, which exhibited the weakest fluorescence intensity and an even oil distribution. The results show that adding a proper amount of shiitake powder to dough can change its rheological properties, and inhibit the penetration of oil during the frying process of crisp instant noodles.

Key words: shiitake powder, crisp instant noodle dough, rheological properties, oil distribution

中图分类号:

TS255.1

张艳荣，马宁鹤，刘婷婷，张闪闪，徐新乐，王大为. 香菇粉对干脆面面团流变特性及其油脂含量和分布的影响[J]. 食品科学, 2020, 41(10): 47-52.

ZHANG Yanrong, MA Ninghe, LIU Tingting, ZHANG Shanshan, XU Xinle, WANG Dawei. Effect of Micronized Shiitake Powder on Dough Rheological Properties and Oil Content and Distribution of Crisp Instant Noodles[J]. FOOD SCIENCE, 2020, 41(10): 47-52.

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香菇粉对干脆面面团流变特性及其油脂含量和分布的影响

Effect of Micronized Shiitake Powder on Dough Rheological Properties and Oil Content and Distribution of Crisp Instant Noodles

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