添加平菇粉对面条品质特性的影响

Effect of Adding Pleurotus ostreatus Powder on the Noodles Quality

平菇(Pleurotus ostreatus)是我国常见食用菌之一,将平菇粉添加于面条中,能够改善面条的营养价值,缓解平菇的产销矛盾。研究了平菇粉添加量(1%~4%)对面条烹煮特性、感官品质、质构特性和面团动态流变特性的影响。结果表明,随平菇粉添加量增加,面条吸水率先升高后降低,在添加量为3%时达最大值。烹煮损失率则逐渐增加:当平菇粉添加量为4%时,面条出现少量断条,且延伸率也降低;当平菇粉添加量不超过3%时,感官品质无明显下降。添加平菇粉之后,面条的弹性、黏着性、胶着性呈先下降后上升的趋势,在添加量为3%时出现拐点;面条弹性、回复性和最大剪切力在平菇粉添加量为3%时呈最大值。随平菇粉添加量的增加,面团的储能模量(G′)逐渐增高,而损耗模量(G″)则略有增高,样品中粘性和弹性的比例(tanδ)则先增高后降低。总体而言,平菇粉添加量为3%时所制面条品质较好,具体表现为吸水率较高,粘弹性较好,感官品质、断条率、烹煮损失率、延伸率等均与对照接近。本研究为平菇粉在面条中的添加应用提供了理论依据。

Pleurotus ostreatus is a common edible mushroom in China. Adding P. ostreatus powder into noodles can improve the nutritional value of noodles and alleviate the contradiction between production and marketing of this mushroom. The effects of the addition （1%-4%） of P. ostreatus powder on cooking properties, sensorial quality and texture characteristics of noodles and dynamic rheologieal properties of dough were studied in this paper. The results showed that with the increase of the addition of P. ostreatus powder, water absorption of noodles presented a trend of increasing first and then decreasing, and reached the maximum at the addition of 3%. Cooking loss of noodles increased gradually. When P. ostreatus powder addition was 4%, the noodles appeared a small amount of breaks and the elongation rate also reduced. The sensory quality was not obviously decreased when the addition of P. ostreatus powder was not more than 3%. After adding P. ostreatus powder, hardness, stickiness and gumminess of noodles decreased first and then increased, and the inflexion point was 3% addition. Elasticity, resilience and maximum shearing force reached the maximum at the addition of 3%. With the increase of P. ostreatus powder addition, G＇ of dough increased gradually, G＂ enhanced slightly, and tanδ increased first and then decrease. Overall, when the addition of P. ostreatus powder was 3%, the prepared noodles showed better water absorption and viscoelasticity, and its sensory and cooking properties were close to the control. This study provided theoretical basis for the application of P. ostreatus powder in noodles.