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调质马铃薯全粉的稳态流变特性及面条品质评价(网络首发、推荐阅读)
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Research on the Steady-state Rheological Properties of Modified Potato Flour and Noodle Quality Evaluation(Online First, Recommended Article)
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    摘要:

    为探讨高含量马铃薯全粉与小麦粉混合对面条加工及品质评价的影响,以大豆分离蛋白和超声波协同作用的调质马铃薯全粉为研究对象,通过测定不同比例调质粉与小麦粉混合体系的稳态流变特性及蒸制熟面条的拉伸特性、质构特性及感官评价,进行综合评价。结果表明,当调质粉含量达到50%时,表观黏度随剪切速率的变化表现最稳定,流动指数值较大,表明小麦粉中添加调质粉可降低流动阻力、有利于产品加工;超声波结合大豆分离蛋白对马铃薯全粉的调质处理在改善原马铃薯全粉的延展性、可塑性以及强度和筋力方面具有积极作用;调质粉系列蒸制熟面条的质构特性及感官品质总体评价良好,咀嚼性低于小麦粉面条。证实经过调质处理的马铃薯全粉可适当提高与小麦粉的混合比例,有利于马铃薯主粮化的推进。

    Abstract:

    In order to explore the effect of the mix with a high ratio of potato flour and wheat flour on noodle processing and quality evaluation, the modified potato flour, which was pre-prepared with soybean protein isolate adding and ultrasonic treatment, was used as the research target. The steady-state rheological properties of the mix with different proportions of potato flour and wheat flour, tensile properties, texture properties and sensory evaluation of steamed noodles were measured for a comprehensive evaluation. The results showed that when the proportion of potato flour reached 50%, the apparent viscosity showed the most stable with the shear rate, and the flow index value was higher than that of the other ratios. This was close to the Newtonian fluid, indicating that the addition of potato flour can reduce the flow resistance and facilitate the processing of products. The effect of ultrasonic treatment combining with soybean protein isolate played a positive role in improving the ductility, plasticity, strength and strength of raw potato flour. The texture characteristics and quality of cooked noodles of modified potato flour were generally positively reviewed. Its chewiness is lower than that of wheat flour noodles, which can provide people with a better chewing experience. It has been proved that the ratio of modified potato flour mixed with wheat flour could be increased after modifying treatment, which was beneficial to the promotion of potato being used for staple food grain.

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杨晓清,徐 茹.调质马铃薯全粉的稳态流变特性及面条品质评价(网络首发、推荐阅读)[J].粮油食品科技,2021,29(6):131-138.

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  • 在线发布日期: 2021-12-06
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