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超微黄米粉挂面的研制

Development of Noodle Using Superfine Grinded Proso Millet
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摘要 为研制一种黄米含量高,食用品质较好的黄米挂面,对黄米粉进行超微粉碎处理,使用快速黏度分析仪(RVA)、混合试验仪(Mixolab)等设备,测定超微粉和小麦粉不同配比的混合粉糊化特性和流变学性质,并将不同配比的混合粉制作成挂面,测定超微粉挂面的质构品质和感官品质,分析混合粉粉质特性与超微粉挂面质构特性的相关性,建立粉质特性参数预测质构参数(坚实度,黏着性,拉伸性)的回归方程,分别为:y=94. 977+78. 060C5;y=445.556-55.920C5;y=45.168+1.970T+9.084C5。结果表明,超微粉添加量为20%时制作出的黄米挂面品质最佳。混合粉的粉质特性可以预测挂面的质构品质。 To develop a new kind of noodle with high proso millet and edible quality, the proso millet was superfine-grinded. Rapid viscosity analyzer(RVA) and Mixolab were employed to determine the gelatinization and farinograph properties of the flour that mixed with different proportions of superfine grinded proso millet. After the mixed flour was made into noodles, the texture properties and sensory quality of noodles were measured. Then, the regression equation between farinograph properties and texture properties(firmness, adhesiveness, extensibility) was analyzed, which was y = 94.977+78.060 C5, y = 445.556-55.920 C5, y = 45.168+1.970 T+9.084 C5 respectively. The results showed that the quality of noodles achieved optimal level at 20% addition proportion with superfine grinded proso millet flour and the rheological properties of mixed flour can partly predict the texture quality of noodles.
作者 段伟 吴月蛟 沈群 Duan Wei1,2 ,Wu Yuejiao1,2 ,Shen Qun1,2. (1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083 ;2China National Engineering Research Center far Fruit & Vegetable Processing, Beijing 100083)
出处 《中国食品学报》 CSCD 北大核心 2018年第10期155-162,共8页 Journal of Chinese Institute Of Food Science and TEchnology
基金 国家谷子糜子产业技术体系(CARS-07-12.5-A17)
关键词 黄米 超微粉碎 挂面品质 混合试验仪 质构仪 proso millet superfine grinding noodle quality Mixolab texture analyzer
作者简介 段伟,男,1993年出生,硕士生;通讯作者:沈群E-mail:h95522@cau.edu.cn
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