粮油食品科技

中国科技核心期刊

我国市场上荞麦挂面的品质分析
DOI:
作者:
作者单位:

作者简介:

通讯作者:

基金项目:


Quality Analysis of Buckwheat Noodles in China Market
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
    摘要:

    从市场采集42个荞麦挂面产品,对其品质指标进行分析研究,为《荞麦挂面》标准的制定提供数据支持。结果表明:采购的42个样品水分含量为9.07%~13.53%,74%样品的烹调损失率≤10.0%,煮熟增重率为93.2%~241.7%,熟断条率为0%~3.3%,均≤5.0%,自然断条率在0%~7.1%之间,95%样品的自然断条率≤5.0%。苦荞挂面中总黄酮含量为0.15%~1.94%,其他荞麦挂面中总黄酮含量为0.10%~0.55%。荞麦挂面的L*值为32.35~86.12,a*值为0.85~7.25,b*值为11.95~38.15。100%的荞麦挂面酸度值≤4.0 mL/10 g,储藏品质良好。

    Abstract:

    Forty-two buckwheat noodle products were collected from the market and their quality indexes were analyzed to provide data support for the establishment of buckwheat noodle standard. The results showed that among the 42 samples, the moisture content was 9.07% ~ 13.53%, the cooking loss rate of 73.8% samples was ≤10.0%, the weight gain rate of cooking was 93.2% ~ 241.7%, the cooked broken ratio was 0% ~ 3.3%, all ≤5.0%, the naturally broken ratio was 0% ~ 7.1%, the naturally broken ratio of 95% samples was ≤5.0%. The total flavonoids content in Tartary buckwheat noodles was 0.15% ~ 1.94%, the total flavonoids content in other buckwheat noodles was 0.10% ~ 0.55%. The L* value, a* value and b* value of buckwheat noodles were 32.35~86.12, 0.85 ~ 7.25 and 11.95 ~ 38.15 respectively. The acidity value of 100% buckwheat noodles were less than 4.0 mL/10g, and the storage quality was good.

    参考文献
    相似文献
    引证文献

当期目录


年第卷第

文章目录

过刊浏览

引用本文

田晓红,谭 斌*,汪丽萍,罗慧芳,陈洁霞,刘艳香,刘 明,叶国栋.我国市场上荞麦挂面的品质分析[J].粮油食品科技,2021,29(4):85-92.

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2021-07-29
  • 出版日期: