摘要
挂面的物理品质、蒸煮品质、感官品质是评价其品质的主要因素。研究测定了不同配比的红小豆-小麦复合粉挂面的品质,结果表明:(1)蒸煮时间(4~6)min为最佳;(2)复合粉中红小豆粉的量越少,则拉伸性越强,抗扭断性越强,最佳的配比是红小豆粉含量为4.68%;(3)随着红小豆粉的量增加,断条率和糊汤率也呈现逐渐增加的趋势,红小豆粉添加量为25.25%时,断条率、糊汤率达到最大值;(4)综合考虑味感、视感、色感及口感等方面的感官特性,当红小豆粉含量为16.37%和12.81%时,试验品白色夹杂浅红,均匀有光泽爽滑、劲道不黏牙,软硬适中,红豆清香浓郁、不苦,为最优选择;(5)权衡挂面物理品质、蒸煮品质、感官品质及营养成分等方面的综合特性,当红小豆粉含量为12.80%时为最佳配比,此配方挂面有营养、风味佳、口感好。
The physical quality, cooking quality and sensory quality of the dried noodle are the main factors to evaluate its quality. The quality of dried noodles of different proportions of red bean flour paste was determined. The results showed that：（1）（4~6）min for cooking was the best;（2） the less the amount of red bean, the stronger the tensile property and the resistance to twist off. The best ratio of red bean flour was 4.68%;（3） With the increase of the amount of red bean flour, the breaking rate and paste soup rate also gradually increased, when red bean flour was 25.25%, the breaking rate and paste soup rate reached the maximum value;（4） The sensory characteristics such as taste, vision, color and chewy texture were considered, when the red bean flour content was 16.37% and%12.81%, the dried noodles were white inclusion light red, uniform luster and smoothness, neither too hard, nor too soft and not bitter. This ratio of red bean flour and wheat flour was best choice.（5） Took physical quality, cooking quality, sensory quality and the comprehensive properties of nutrition, etc as the comprehensive evaluation of content, the dried noodles（adding 12.80% of red bean flour）, which had excellent color and delicious taste, were the best noodles.
出处
《食品科技》
CAS
北大核心
2017年第11期182-186,共5页
Food Science and Technology
基金
廊坊市科技局课题(2014012006)
关键词
红小豆
复合粉
挂面
red bean
compound powder
dried noodles
