加压煮制对干面条煮制品质的影响
Effect of Pressure Cooking on Cooking Quality of Dry Noodles
魏星 1李小平 1王晓龙 1任田 1胡新中1
作者信息
- 1. 陕西师范大学食品工程与营养科学院,西安 710119
- 折叠
摘要
加压煮制能够改善干面条煮制品质,但其作用机理还不清楚.研究以小麦和燕麦干面条为实验材料,探究不同的煮制压力对其品质的影响机制.随着煮制压力的增加(常压+0 kPa～常压+60 kPa),小麦干面条的吸水率增加了 55.71％,吸收的水分均以自由水(T23)为主.加压煮制通过快速吸水改善了小麦干面条的感官与质构特性,煮后面条蛋白网络连接点密度降低、蛋白平均长度降低,末端点率、孔隙度和内部糊化程度增加.随着燕麦粉质量分数(0％～40％)的增加,燕麦干面条适口性变差;燕麦添加量相同时,加压煮制(常压+60 kPa)比常压煮制T23含量提高了 11％;蛋白网络连接点密度增加、孔隙度减小,感官和质构特性得到改善;加压煮制燕麦质量分数为30％时干面条品质与常压下燕麦质量分数为10％干面条相当.加压煮制可以改善小麦和燕麦干面条的吸水率,提高了煮面效率,改善了干面条煮制品质.
Abstract
Pressure cooking can improve the cooking quality of dry noodles,but its mechanism remains unclear.In this experiment,wheat dry noodles and oat dry noodles were used as experimental materials to explore the influ-ence mechanism of different cooking pressure on cooking quality.With the increase of cooking pressure(atmospheric pressure+0 kPa-atmospheric pressure+60 kPa),the water absorption of dry noodles had increased by 55.71％,absorbed water from outside in cooking process increased and it was mainly free water(T23).Pressure cooking im-proved the sensory and texture characteristics of wheat dry noodles by rapid water absorption.The junction density and the average length of protein were low,the end point rate,porosity and internal gelatinization degree were high-er.With the increase of oat flour content(0％-40％),the oat dry noodles produced were of poor palatability.The content of T23 in dry noodles under pressure conditions(atmospheric pressure+60 kPa)increased by 11％compared with atmospheric cooking condition with the same amount of oat flour content.Gluten protein network junction density increased,porosity decreased,sensory scores and texture characteristics were better.However,the quality of noodles with oat flour content of 30％under pressure cooking conditions were similar to those with oat flour content of 10％under atmospheric pressure.In conclusion,pressure cooking can increase the water absorption of wheat dry noodles and oat dry noodles,improve the cooking efficiency the cooking quality of dry noodles.
关键词
小麦干面条/燕麦干面条/加压煮制/煮制品质Key words
wheat dry noodles/oat dry noodles/pressure cooking/cooking quality引用本文复制引用
基金项目
国家燕麦荞麦产业技术体系建设项目(CARS-07-E1)
陕西省创新团队项目(2020TD-049)
谷物科学国际联合研究中心项目(2019GHJD-15)
出版年
2024
NETL
NSTL
万方数据