鲜湿燕麦面条的品质改良研究

The quality improvement of fresh wet oat noodles

以燕麦粉和小麦粉为原料制作氨基酸相对平衡的花色保健面条,研究燕麦粉添加量对鲜湿面质构和蒸煮品质的影响,进一步比较不同食品添加剂(食盐、黄原胶、花生蛋白和谷朊粉)对鲜湿燕麦面条品质的改良效果。结果表明:制作燕麦面条时最佳燕麦粉添加量为30%;食盐和花生蛋白对燕麦面条品质的改良作用不明显,而添加0.8%黄原胶可以改善面条质构特性,但对面条蒸煮品质无影响;添加8%谷朊粉可以显著提高面条的硬度和拉伸特性,并且降低面条的蒸煮损失;将黄原胶和谷朊粉复合添加也可以明显改善燕麦面条的品质。

Using oat powder and wheat powder as raw materials, a hygienical sanitarian noodle balanced with amino acid was made, and the effects of the dosage of oat powder on the texture and cooking qualityof the fresh wet noodles were investigated as well. The effect of different food additives on the quality of cooked noodles was also studied. Result showed that the best dosage of oat powder was 30%. Salt and peanut protein had no significant effect on the improvement of cooked noodles. When 0.8% xanthan gum was added, the texture of cooked noodles was improved significantly, but which had no effect on the cooking property. The rigid and tensile properties of cooked noodles were improved and the cooking loss was also reduced when 8% vital gluten was added. The quality of oat noodles was also improved by the compound addition of xanthan gum and vital gluten.