花生蛋白营养面条的品质评价

Quality evaluation for nutritional noodles with peanut protein

将花生蛋白粉添加到小麦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、乌冬面条的品质进行分析。结果表明:TPA分析得花生蛋白营养面条的最大剪切力和拉断力分别比普通面条高出16.36 g和35.26 g,比乌冬面条高出5.17 g和3.997 g。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。按照中国膳食营养推荐摄入量,儿童、老年人每日所需蛋白质摄入量分别为55、75 g,每人每日食用200 g面条计算,配方提供的蛋白质含量占儿童、老年人所需的54%、40%。

The nutritional noodles with peanut protein were made with addition of peanut protein powder into wheat flour. The quality of nutritional noodles with peanut protein was compared with general noodles and Udon noodles though sensory evaluation and texture meter TPA. The TPA results showed that the largest shear force and the tensile force of the nutritional noodles with peanut protein were 16.36g and 35.26g more than that of gener- al noodles, and 5.17g and 3. 997g more than that of Udon noodles respectively. The noodles had yellowish color and peanut flavor. The sensory and textural properties were better at addition of 6% peanut protein. Compared with general noodle, peanut content was increased by 2.4 g per 100 g noodle. According to the RNI, the children and old people should consume protein content 55 g and 75 g per day respectively. Calculated by daily intake of noo- dle 200 g per person, the DPF noodle could provide the children and old people with 54% and 44% protein content needed respectively. KEYWORDS：