高速连续和面机的和面效果及其对面条质量的影响

Mixing Effects and Noodles Quality of Differential Continuous High-speed Mixers

为了明确不同输料方式和搅拌速度的高速连续和面机的和面效果及其与间歇式和面机的差异,以3种小麦粉(高筋一等粉、富强粉、上白粉)为原料,采用2种高速连续和面机和1种双轴卧式和面机和面,分析和面效果及面条质量。试验结果表明,3种和面方式的和面效果存在较大差异,对面条质量影响显著。与2种高速连续和面机相比,采用双轴卧式和面机,面絮胚粒粒径较小,鲜面条拉伸特性较好,干面条烹调损失和吸水率较低,熟面条质地紧实、咀嚼性好,然而复合后的面片色泽偏暗。2种高速连续和面机的输料方式和搅拌速度不同,其制品质量差异显著。采用和面方式Ⅲ(水平输料、搅拌速度1 440 r/min),3种小麦粉面絮的中等粒径胚粒比例均显著小于和面方式Ⅱ(纵向输料、搅拌速度970 r/min),上白粉面絮的大颗粒(粒径≥4 000μm)胚粒比例显著较高,高筋一等粉面絮的水分均匀性和富强粉面片的色泽b*值均匀性较差。然而,其面片色泽较好,白且光亮,鲜面条拉伸特性也优于和面方式Ⅱ。2种连续和面机制作的面条质构也存在显著差异,然而对于不同品质的面粉,其差异表现不同。高筋一等粉和富强粉的蛋白质和湿面筋含量较低、颗粒较大,采用和面方式Ⅱ,其干面条烹调损失显著小于和面方式Ⅲ,其熟面条硬度、胶着性、咀嚼性显著较高;而对于蛋白质和湿面筋含量较高,颗粒小的上白粉,采用和面方式Ⅲ,其干面条烹调吸水率较低,熟面条质地更紧实。

In order to understand the mixing effects of continuous high-speed mixers with different mixing speed and conveying mode and the difference between continuous mixers and horizontal mixer, two kinds of continuous high-speed mixers and one kind of horizontal mixer with double shafts were selected. The three mixers were vertical continuous mixer at a velocity of 970 r/min, horizontal continuous mixer at a velocity of 1 440 r/min, and model 765 horizontal mixer with angular blade-shaped blades and adjustable mixing speed（low-speed-70 r/min and high-speed-105 r/min）. The moisture uniformity and particle size distribution of dough crumbs, color and color uniformity of sheets, tension properties of fresh noodles, cooking properties of dried noodles, and TPA textural properties of cooked noodles were measured, and the effects of mixing modes on these quality indicators were analyzed. Results showed that the horizontal mixer with double shafts had better mixing effects compared to two kinds of continuous high-speed mixers, with better moisture uniformity of dough crumbs and small dough crumbs particles size. Fresh noodles made of the dough from model 765 mixer also had higher maximum tensile resistance and extensibility, dried noodles had lower cooking loss and water uptake, and cooked noodles were firmer and had higher cohesiveness, gumminess, chewiness and resilience. The mixing uniformity and stability of the horizontal high-speed mixer with mixing speed of 1 440 r/min was relatively poorer than that of the vertical continuous mixer with mixing speed of 970 r/min. However, the dough sheets from horizontal continuous high-speed mixer had better color with higher L＊and lower b＊, and fresh noodles had higher maximum tensile resistance and extensibility than vertical continuous mixer. Significant difference in noodles cooking and textural properties were observed between two continuous mixers. However, the difference is on the contrary for different wheat flours. For Gaojin flour with larger particle size and lower protein and gluten contents, significant higher hardness, gumminess, and chewiness of cooked noodles and lower cooking loss of dried noodles were observed when using mixing mode Ⅱ. As for Shangbai flour with smaller particle size and higher gluten content, noodles made of dough from mixing mode Ⅲ had higher hardness,gumminess and chewiness, and lower water uptake during cooking.