牛骨粉对挂面品质的影响研究

Effect of bovine bone meal on fine dried noodles quality

以特制一等粉和牛骨粉为原料,进行和面、熟化、压延、切割、烘干等工序制作牛骨粉挂面。探究牛骨粉的添加量对牛骨粉挂面的蒸煮损失率、熟断条率、蛋白含量、钙含量、脂肪含量和酸度值的影响,以及制作过程中牛骨粉添加量、食盐添加量和熟化时间对挂面感官评分的影响,并通过正交实验对挂面的制作配方进行优化。结果表明,随着牛骨粉添加量的增大,蒸煮损失率显著增大,钙含量和蛋白质含量显著提高,脂肪含量和酸度值无显著性变化;在低浓度范围内牛骨粉挂面的熟断条率无明显变化。牛骨粉的添加量、食盐添加量、熟化时间等因素可以显著影响牛骨粉挂面的感官品质,经过正交实验的优化得到最佳配方为牛骨粉的添加量为5%、食盐添加量为0.6%、熟化时间为20 min,得到的牛骨粉挂面的感官评分为90.31。研究结果为补钙挂面的生产提供理论基础。

In this paper, the special grade I wheat flour and cattle bone meal were used as raw materials to make cattle bone meal fine dried noodles in the processes of knead dough, curing, rolling, cutting and drying. The effect on cooking loss rate, cooked broken rate, protein content, calcium content, fat content, and acidity value of bone meal addition were explored, and the production process of cattle bone meal content, salt content and curing time on the influence of the noodle sensory score and for noodle production formula was optimized through orthogonal test. The results showed that with the increase of adding amount of cattle bone meal, the rate of cooking loss increased significantly, calcium content and protein content increased significantly, and fat content and acidity value did not change significantly. In the low concentration range, the cooked broken rate of cattle bone meal noodles did not change significantly.The sensory quality of cattle bone meal noodles were significantly affected by these factors, such as the amount of added cattle bone meal, the amount of salt added, and the curing time. After the optimization of orthogonal experiment, the optimal formula of cattle bone meal was 5%, the amount of salt added was0.6%, the curing time was 20 min, and the sensory score of cattle bone noodle was 90.31. It provided a theoretical basis for the production of calcium-supplement noodles.