畜禽血对荞麦面条成形性的影响

Effect of Animal Blood on Formability of Buckwheat Noodles

为了提高荞麦面条成形性,有效利用畜禽屠宰废弃物,避免环境污染,探讨了畜禽血对荞麦面条品质的影响。通过分析面条的弯曲度、烹调损失率、熟断条率及其微观结构变化,发现添加畜禽血使荞麦面条的弯曲度显著高于对照样品(p<0.05),面条的烹调损失率、蒸煮断条率均显著低于对照样品(p<0.05)。这些结果表明,添加畜禽血显著提高了荞麦面条的成形性,荞麦粉含量在30%～70%范围变化时,对面条的成形性无显著影响(p>0.05)。面条的显微图像分析表明,添加畜禽血使面条的微观结构更致密是面条成形性明显提高的主要原因。

In order to improve the formability of buckwheat noodles and utilize animal blood effectively so as to avoid environmental pollution, effect of animal blood on formability of buckwheat noodles was investigated. The degree of bending （DB）, rate of cooking loss （RCL）, rate of cooked breaking （RCB） and microstructure changes of the noodles were analyzed. Results indicate that the DB of noodles added with animal blood is significantly higher than those of control samples （p〈0.05）, both RCL and RCB of noodles added with animal blood is significantly lower than those in control samples （p〈0.05）. These results suggested that the addition of animal blood has improved the formability of buckwheat noodles. As the content of buckwheat flour is compared, there is no significant difference （p〉0.05） when the content of buckwheat flour in wheat flour is between 30%-70%. The microscopic image of noodles showed that the addition of animal blood resulted in a denser micro structure on noodle surface, which is the main reason that the addition of animal blood has improved the formability of buckwheat needles.