摘要
以小麦面粉为原料,加入不同比例抹茶粉制作油炸方便面,探究抹茶粉对油炸方便面面粉糊化性质、面团质构特性和抗氧化性的影响。结果表明,抹茶粉对面粉的峰值黏度、谷底黏度、衰减值和回生值具有显著影响。随着抹茶粉添加量的增加,面团的硬度、黏着性、弹性、胶着性和咀嚼性也增加,但当抹茶粉添加量为质量分数8%时,面团的硬度、胶着性和咀嚼性又降低。贮藏10 d时,加入抹茶粉的油炸方便面的过氧化值(peroxide value,POV)、酸价(acid value,AV)及硫代巴比妥酸值(thiobarbituric acid value,TBA)均比空白组低,抗氧化作用随抹茶粉添加量的增加而增强。当抹茶粉添加量为2%～6%时,油炸方便面的感官评分较高。
Deep-fried instant noodles used in this study were made from wheat flour and different proportions of matcha powder. Effects of matcha powder on pasting properties of the flour, the textural properties of the dough, and the antioxidative properties of the deep-fried instant noodles were investigated. The results showed that peak viscosity, trough viscosity, breakdown and setback values of the flour were significantly affected by matcha powder. The hardness, adhesiveness, springiness, gumminess, and chewiness of the dough increased with increasing the amount of matcha powder added. However, the hardness, gumminess, and chewiness of the dough decreased when 8%(mass fraction) matcha powder was added. Moreover, the results of antioxidative studies showed that peroxide value (POV), acid value (AV), and thiobarbituric acid value (TBA) of the instant noodles with matcha powder added were lower than those without matcha powder when stored for 10 d. Furthermore, more matcha powder added, its antioxidative effects were much stronger. In addition, 2%-6%(mass fraction) matcha powder gave the deep-fried instant noodles the highest sensory scores.
作者
曾洁
宋孟迪
贾甜
张瑞瑶
孟可心
姜继凯
高海燕
苏同超
孙俊良
李光磊
ZENG Jie;SONG Mengdi;JIA Tian;ZHANG Ruiyao;MENG Kexin;JIANG Jikai;GAO Haiyan;SU Tongchao;SUN Junliang;LI Guanglei(School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第9期227-232,共6页
Food and Fermentation Industries
基金
河南省科技创新杰出青年资助(174100510003)
河南省高校创新人才资助项目(16HASTIT015)
河南科技学院重大培育项目
河南科技学院大学生"百农英才"创新项目(BNYC2017-2-07)
关键词
抹茶粉
油炸方便面
糊化性质
质构
抗氧化作用
matcha powder
fried instant noodles
pasting properties
textural properties
antioxidation
