摘要
以大豆乳清废水中提取的脂肪氧合酶为食品改良剂添加到面条加工中,研究其添加量对面条蒸煮特性、质构特性及感官品质的影响。结果表明:脂肪氧合酶添加量在0.2%~1.0%范围内,面条的吸水率呈上升趋势,而干物质损失率、弹性、硬度等品质特性呈V型变化。当脂肪氧合酶添加量为0.6%时,面条最佳蒸煮时间、断条率及干物质损失率达到最小值,而面条的硬度、弹性及咀嚼性分别增至7861.318g、0.903和3 719.072,且脂肪氧合酶添加量对面条黏着性的影响呈先减后增的趋势,当其添加量为0.6%时,面条的黏着性降至-102.62(g·s)。此外,根据面条感官测评结果可知脂肪氧合酶可有效改善面条的黏弹性、色泽及表观状态等感官品质,且当其添加量在0.6%~0.8%范围内,易被消费者所接受。
In this paper,the effect of the addition of different amounts of lipoxygenase extracted from soybean whey wastewater as a food improver to noodles on its cooking characteristics,texture characteristics and sensory quality were studied.The results showed that the water absorption rate of noodles increased with increasing addition of lipoxygenase in the range of 0.2%-1.0%,while the dry matter loss rate,springiness and hardness showed a V-shaped curve.At an addition level of 0.6%,the optimum cooking time,and the minimum stripping rate and dry matter loss rate were attained,while the hardness,springiness and chewiness increased to 7 861.3 18 g,0.903 and 3 719.072,respectively.Moreover,the adhesiveness decreased at first,reaching -102.62(g·s)at an addition level of 0.6% and then increased with increasing addition of lipoxygenase.In addition,according to the sensory evaluation results,lipoxygenase could effectively improve the sensory properties such as viscoelasticity,color and appearance of noodles,and the noodles with 0.6%-0.8% lipoxygenase were well accepted by consumers.
作者
姜闪
张志国
JIANG Shan;ZHANG Zhiguo(College of Food Science and Engineering,Qilu University of Technology (Shandong Academy of Sciences),Jinan 250353,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第14期48-53,共6页
Food Science
关键词
脂肪氧合酶
食品改良剂
面条
蒸煮特性
质构特性
感官特性
lipoxygenase
food improver
noodles
cooking characteristics
texture characteristics
sensory characteristics