摘要
脱脂椰蓉具有椰香味且含有大量膳食纤维,添加到面条中可以增加膳食纤维摄入量。研究将脱脂椰蓉以0%,5%,10%和15%的比例添加到面粉中研究其对面粉糊化及鲜湿面条品质的影响。结果显示随着椰蓉添加量的增加糊化特性参数除糊化温度逐渐升高以外其余均降低;面片亮度降低,黄度增加;最佳煮制时间逐渐缩短,断条率增加,没有添加椰蓉的面条烹煮损失率最低,添加5%椰蓉的面条最高;煮熟增重率逐渐降低;面条食味性增加而面条感官总分差别不显著(p≥0.05);硬度、内聚性和胶黏性逐渐增加,弹性和咀嚼性降低。
Defatted desiccated coconut(DDC)has the flavor of coconut and contains a large amount of dietary fiber,which can be added to noodles to increase the intake of dietary fiber.In this study,DDC was added to wheat flour at the ratio of 0%,5%,10%and 15%to study the effect on the pasting properties of wheat flour and the quality of fresh wet noodles.It was found that the pasting parameters decreased with the increase of DDC except that the pasting temperature increased;The lightness of dough decreased while the yellowness increased;The optimal cooking time was gradually shortened and the breaking rate was increased.Cooking loss of the noodle without DDC was lowest and the noodle with 5%DDC was highest;The weightadding after cooking decreased gradually;The flavor was increased and the sensorial total score of noodles had no significant effect with the addition of DDC(p≥0.05);Hardness,cohesiveness and gumminess increased gradually,while springiness and chewiness decreased.
作者
王媛媛
张建国
王挥
沈晓君
张玉锋
李永东
WANG Yuanyuan;ZHANG Jianguo;WANG Hui;SHEN Xiaojun;ZHANG Yufeng;LI Yongdong(Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences,Wenchang 571339;National Center of Important Tropical Crops Engineering and Technology Research,(Coconut Center),Wenchang 571339;Hainan Engineering Center of Coconut Further Processing,Wenchang 571339;Hainan Yu-lin Coconut Technology Development Co.,Ltd.,Wenchang 571339)
出处
《食品工业》
CAS
北大核心
2020年第10期110-114,共5页
The Food Industry
基金
海南省重点研发计划(ZDYF2019178)
农业技术试验示范与服务支持(椰子加工与产品开发)
中国热带农业科学院基本科研业务费专项(1630152019008)。
关键词
脱脂椰蓉
膳食纤维
面条
糊化特性
质构特性
defatted desiccated coconut
dietary fiber
noodle
pasting property
texture property
