摘要
为了实现芦笋及其副产物的全质化利用,将芦笋通过干燥制备成芦笋粉并用于面条的制备.系统地研究了芦笋粉添加量(0～10%)对混合粉溶剂保持力,面团的吸水率、形成时间、稳定时间、弱化度、回生值,面条蒸煮时间、吸水率、断条率、损失率、剪切力、拉伸强度,及蛋白质二级结构和淀粉消化特性的影响.研究发现随着芦笋粉添加量的增加混合粉的溶剂保持力增加,蒸馏水、蔗糖、碳酸钠和乳酸SRC在芦笋粉添加量为 10%时分别为 79.30%、111.92%、99.07%和 94.34%;面团的弱化度C1-C2值随芦笋粉添加量的增加而增加,在添加量10%最大,为 799.33 mN·m,而回生值 C5-C4随芦笋粉添加量的增加而减小,在添加量 10%最小,为1060.33 mN·m.随着芦笋粉添加量的增加面条的蒸煮断条率、吸水率和损失率之间无显著差异(P＞0.05),而蒸煮时间、拉伸强度、拉伸距离和剪切力都呈下降的趋势.随着芦笋粉添加量的增加面条中巯基含量逐渐增加,二硫键逐渐降低,在添加量 10%时分别为 8.37和 0.59 μmol/g.在芦笋粉添加量 8%～10%时血糖生成指数显著降低(P<0.05),但还属于高GI食品.综合芦笋添加对面团特性,面条蒸煮特性、质构特性和淀粉消化特性的影响,芦笋粉添加量 6%时挂面的品质可以接受.该研究将为芦笋副产物全质化利用提供重要的理论的依据,也为高纤、高活性物质营养面条的开发提供了思路.
Abstract
In order to realize the comprehensive utilization of asparagus and its by-products,asparagus was dried to prepare asparagus powder and used for the preparation of noodles.The effects of asparagus powder addition(0～10%)on solvent retention capacity(SRC)of mixed powder,water absorption rate,formation time,stability time,weakening degree,retrogradation value of dough,cooking time,water absorption rate,breaking rate,loss rate after cooking,shear force,tensile strength,protein secondary structure and starch digestibility of noodles were systematically studied.It was found that as the amount of asparagus powder added increased,the SRC of the mixed powder increased.Distilled water,sucrose,sodium carbonate,and lactic acid SRC were 79.30%,111.92%,99.07%,and 94.34%,respectively,when the amount of asparagus powder added was 10%.The weakening degree C1-C2 value of the dough increased with the increase of asparagus powder addition,reaching a maximum of 799.33 mN·m at 10%,while the retrogradation value C5-C4 decreased with the increase of asparagus powder addition,reaching a minimum of 1060.33 mN·m at 10%.There was no significant difference(P＞0.05)in the breaking rate,water absorption rate,and loss rate after cooking of noodles during cooking as the amount of asparagus powder added increased.However,cooking time,tensile strength,tensile distance,and shear force showed a decreasing trend.As the amount of asparagus powder added increased,the sulfhydryl content in noodles gradually increased,and the disulfide bond gradually decreased,reaching 8.37 and 0.59 μmol/g at a 10%addition,respectively.When adding 8%～10%asparagus powder,the glycemic index significantly decreased(P<0.05),but it still belonged to high GI foods.According to the effects of adding asparagus on dough properties,noodle cooking characteristics,texture characteristics and starch digestion characteristics,the quality of the noodles was acceptable when adding 6%asparagus powder.This study will provide important theoretical basis for the comprehensive utilization of asparagus by-products,and also provide ideas for the development of high fiber and high activity nutrient noodles.
基金项目
湖北省科技创新人才计划项目(科技服务人才专项)(2023DJC104)
湖北省农业科技成果转化资金项目(2021ABC019)
维普
万方数据