摘要
将花生蛋白粉添加到面粉中制得花生蛋白营养面条,利用感官评价、质构仪对花生蛋白营养面条、普通面条、乌冬面的品质进行分析。结果表明:质构分析得花生蛋白营养面条的最大剪切力和拉断力高于普通面条。花生蛋白营养面条色泽微黄,具有花生的香味。花生蛋白粉的添加量在6%时面条的感官性状适中,质构特性较好,与普通面条相比,每100 g花生蛋白营养面条的蛋白质含量提高2.4 g,可以大幅提高面条的营养价值。
The peanut-protein nutrition noodle was made with wheat flour and peanut protein powder.The quality of peanut-protein nutrition noodle,common noodles and Yashijia long life noodles were analyzed by sensory evaluation and TPA.The TPA results showed the largest shear force and the tensile break force of the peanut protein nutrition noodle were better than that of the common noodles,respectively.The nutrition noodle had yellowish color and peanut flavor.The sensory and textural properties were moderate at 6% addition of peanut protein.Compared with the common noodles,protein content improved 2.4g per 100g nutrition noodle and it improved nutritive value of noodle largely.
出处
《粮油食品科技》
2010年第6期32-34,共3页
Science and Technology of Cereals,Oils and Foods
关键词
花生蛋白
面条
质构仪
评价
peanut protein
noodles
texture analyzer
evaluation
