洛桑卓玛,张华玲,黄俊僮,迟原龙,姚开,贾冬英.油橄榄果渣对面条品质的影响[J].,2020,36(6):204-210.
油橄榄果渣对面条品质的影响
Effects of Olive Pomace on the Quality of Chinese Dried Noodles
投稿时间:2019-11-28  
DOI:10.13982/j.mfst.1673-9078.2020.6.1163
中文关键词:  油橄榄果渣  面条  烹调特性  质构特性  拉伸特性
英文关键词:olive pomace  dried noodles  cooking property  textural property  tensile property
作者简介:洛桑卓玛(1986-),女,工程师,研究方向:食物资源开发利用 通讯作者:贾冬英(1968-),女,教授,研究方向:食品功能因子和副产物综合利用
基金项目:国家自然科学基金项目(31371775)
作者单位
洛桑卓玛 (1.四川大学轻工科学与工程学院,四川成都 610065)(2.西藏自治区产品质量监督检验所,西藏拉萨 850000) 
张华玲 (1.四川大学轻工科学与工程学院,四川成都 610065)(3.滇西科技师范学院生物技术与工程学院,云南临沧 677000) 
黄俊僮 (1.四川大学轻工科学与工程学院,四川成都 610065) 
迟原龙 (1.四川大学轻工科学与工程学院,四川成都 610065) 
姚开 (1.四川大学轻工科学与工程学院,四川成都 610065) 
贾冬英 (1.四川大学轻工科学与工程学院,四川成都 610065) 
AuthorInstitution
LUOSANG Zhuo-ma (1.College of Biomass Science & Engineering, Sichuan University, Chengdu 610065, China) (2.Quality Supervision & Inspection Institute of Tibet Autonomous Region, Lasa 850000, China) 
ZHANG Hua-ling (1.College of Biomass Science & Engineering, Sichuan University, Chengdu 610065, China)(3. College of Biotechnology and Engineering, Dianxi Normal University of Science & Technology, Lincang 677000, China) 
HUANG Jun-tong (1.College of Biomass Science & Engineering, Sichuan University, Chengdu 610065, China) 
CHI Yuan-long (1.College of Biomass Science & Engineering, Sichuan University, Chengdu 610065, China) 
YAO Kai (1.College of Biomass Science & Engineering, Sichuan University, Chengdu 610065, China) 
JIA Dong-ying (1.College of Biomass Science & Engineering, Sichuan University, Chengdu 610065, China) 
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中文摘要:
      本文中分析了油橄榄果渣粉的主要化学成分含量,研究了其对面条的蒸煮、质构、拉伸、剪切和感官特性的影响。结果显示,油橄榄果渣粉含粗纤维43.29%、粗脂肪12.71%、粗蛋白4.54%、钾0.72%、总黄酮1.67%、总酚1.13%和其它成分。不同添加量的油橄榄果渣会对面条品质产生不同程度的影响。当油橄榄果渣粉添加量为5%时,与空白对照相比,面条的最佳烹调时间、吸水率、硬度、弹性、胶粘性、回复性、剪切特性和感官评分变化不明显,但其烹调损失率、咀嚼性、内聚性和拉伸特性出现了明显下降;当油橄榄果渣粉添加量达到20%时,面条的最佳烹调时间较空白对照缩短了1.25 min,烹调损失率增加了17.60%,吸水率、硬度、弹性、胶粘性、内聚性、回复性和咀嚼性分别下降了23.45%、5.74%、8.77%、22.79%、24.64%、28.21%和41.46%,最大拉断力、拉断距离、剪切力和感官评分分别减少了26.51%、38.65%、22.57%和31.87%。适量添加(?10%)油橄榄果渣粉对面条的品质影响在可接受范围内,但其过量添加则可显著降低面条的品质。
英文摘要:
      In this paper, the contents of major chemicals in ground olive pomace were determined, and its effects on the cooking, textural, tensile and sensory properties of Chinese dried noodles were studied. The pomace contained 43.29% of crude fiber, 12.71% of crude fat, 4.54% of crude proteins, 0.72% of potassium, 1.67% of total flavonoids, 1.13% of total phenols and some other chemicals. Different amount of ground olive pomace can influence the quality of the noodles to varying degrees. Compared with the blank control, the best cooking time, water absorption, hardness, elasticity, stickiness, resilience, shear properties and sensory scores of noodles did not change significantly when the amount of olive pomace powder was 5%, but the cooking loss rate, chewability, cohesion and tensile properties decreased significantly; when the amount of olive pomace powder was 20%, the best cooking time of noodles is 1.25 min shorter than that of the blank control, the cooking loss increased by 17.60%, but the water absorption, hardness, elasticity, stickiness, cohesiveness, resilience and chewability decreased by 23.45%, 5.74%, 8.77%, 22.79%, 24.64%, 28.21% and 41.46% respectively; and the maximum breaking force, breaking distance, shear force and sensory score decreased by 26.51%, 38.65%, 22.57% and 31.87% respectively, compared to the control. Appropriate addition (?10%) of ground olive pomace in noodles production can result in acceptable impact on their quality, but its excessive addition can significantly lower the quality of the noodles.
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