金针菇粉添加量对挂面品质特性的影响

Effect of Additive Amount of Flammulina velutipes Powder on Quality of Noodles

研究了金针菇粉添加量对挂面质构和蒸煮特性的影响,以期得到合理的金针菇粉添加量。结果表明,白金针菇中赖氨酸含量为1.09%,高于黄金针菇,而多糖含量低于黄金针菇,其它基本营养成分及含水率、蛋白质、脂肪含量差异不大。随着金针菇粉添加量从0增加到40%,挂面的最大拉伸力、最大剪切力、咀嚼度逐渐降低,蒸煮损失率、熟断条率明显上升。应选择白金针菇作为原料添加到挂面中,且菇粉添加量应低于10%。

The effects of additive amount of Flammulina velutipes powder on the texture and cooking characteristics of noodles were studied to obtain a reasonable additive amount. The results showed that the lysine content in white Flammulina velutipes was 1.09%, which was higher than that in yellow Flammulina velutipes , while the polysaccharide content was lower than that in yellow Flammulina velutipes . The other nutrition facts including content of water, protein and fat were not significantly different. The maximum tensile force, maximum shearing force and mastication degree of the noodles decreased gradually with the increase of the amount of Flammulina velutipes powder from 0 to 40%, while the cooking loss rate and the rate of cooked and broken noodles increased obviously. We should choose the white Flammulina velutipes as the raw material added to noodles, and the additive amount of Flammulina velutipes powder should be less than 10%.