添加血耳发酵液的鲜湿热干面研制
CSTR:
作者:
作者单位:

作者简介:

姚芬(1991-),女,硕士,助理研究员,研究方向:食用菌加工;共同第一作者:潘昌(1994-),男,硕士,研究方向:食品加工与安全 通讯作者:范秀芝(1984-),女,博士,副研究员,研究方向:食用菌活性物质代谢调控及功能食品开发

通讯作者:

中图分类号:

基金项目:

国家自然科学基金青年基金项目(31601806);公益性行业(农业)科研专项(201303080)


Development the Fresh, Hot and Dry Noodles Containing A Fermentation Broth of Tremella sanguinea
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    为提高鲜热干面的食用品质并实现血耳发酵液的有效利用,本研究以感官评价、蒸煮品质和质构为评价指标,探究了血耳发酵液的浓度,血耳发酵液、食盐、食用碱和谷朊粉添加量对鲜湿热干面食用品质的影响,并利用综合评分法对添加血耳发酵液的鲜湿热干面配方进行优化。结果表明:各因素对鲜湿热干面食用品质的影响顺序依次为食用碱>食盐>谷朊粉>血耳发酵液,最优的鲜湿热干配方为在100 g面粉中,添加浓度为100%血耳发酵液34 mL、食盐1 g、食用碱0.3 g、谷朊粉2 g,该条件下制得的鲜湿热干面的食用品质最佳,综合评分为81.05,感官评分为86.67分,断条率为0,蒸煮损失率仅为5.13%,蒸煮吸水率为68.31%,且优化后鲜湿热干面的货架期延长1倍。本研究为食用菌功能性主食开发提供了思路和依据。

    Abstract:

    In order to improve the quality of fresh, hot and dry noodles for consumption and realize the effective utilization of the fermentation broth of Tremella sanguinea, the sensory score, cooking quality and texture were used as the evaluation indices for the investigations on the effects of the concentration and the amount for addition of the fermentation broth of Tremella sanguinea, amount of added salt, amount of added edible alkali and amount of added wheat gluten on the quality of noodles for consumption. A comprehensive scoring method based on the orthogonal test was used to optimize the formular of fresh, hot and dry noodles containing a fermentation broth of Tremella sanguinea. The results showed that the order of factors influencing the noodles was: edible alkali > salt > wheat gluten > fermentation broth of Tremella sanguinea, with the optimal formula as: 0.3 g of edible alkali, 34 mL of fermentation broth of T. sanguinea, 1 g of salt and 2 g of wheat gluten per 100 g flour. Under such an optimal condition, the quality of the noodle for consumtion was the highest, with a comprehensive score of 81.05, sensory score of 86.67, breaking rate as zero, cooking loss rate as 5.13% and water absorption rate as 68.31%. After optimization, the shelf life of the fresh, hot and dry noodles was doubled. The results obtained from the present study may provide ideas and a basis for the development of functional staple food with edible fungi.

    参考文献
    相似文献
    引证文献
引用本文

姚芬,潘昌,高虹,殷朝敏,史德芳,彭珩,范秀芝.添加血耳发酵液的鲜湿热干面研制[J].现代食品科技,2021,37(8):192-199.

复制
相关视频

分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2020-12-24
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2021-08-25
  • 出版日期:
文章二维码
×
因办公室装修,期间暂时无法接听电话,如有事请QQ或邮件联系。信息咨询:QQ: 2553003667稿件处理1:QQ: 1542354573稿件处理2:QQ: 2195608851 财务咨询:QQ: 1347040116 Email:mfood@scut.edu.cn、mfood@foxmail.com