摘要
为探讨制作骨粉面条的可行性,分析微粉碎骨粉添加量对面条的感官品质、弯曲度、浊度、蒸煮损失率、熟断率的影响,结果发现,随着微粉碎骨粉添加量的增加,面条的感官品质及骨粉弯曲度呈下降趋势,面条的浊度和蒸煮损失率均呈上升趋势,面条熟断率无显著(p>0.05)变化。面条的微观结构显示,微粉碎骨粉添加后,使面条的边缘处出现明显疏松现象。综合分析微粉碎骨粉添加量对面条品质的影响,建议在实际应用中,微粉碎骨粉在面条中的添加量应低于3%。
To explore the feasibility of making bone powder noodles, the effect of bone powder on the sensory quality, flexural degree, turbidity, cooking loss rate and ripening rate of noodles were analyzed.Results showed that the sensory score and flexural degree of noodles decreased with the increase of the content of bone powder, the turbidity and cooking loss of noodles increased with the increase of the content of bone powder, while it did not affect the cooked broken rate of noodles.The microstructure of noodles showed that its edge was obviously loose with the increase of the content of bone powder (p<0.05).Comprehensive analysis of the influence of bone meal on sensory quality and physical indexes of noodles, the addition amount of bone meal should be lower than 3 % as we used the bone powder to produce bone powder noodles.
作者
李茜雅
张龙翼
张崟
张婷
郭思亚
夏虎
LI Qian-ya;ZHANG Long-yi;ZHANG Yin;ZHANG Ting;GUO Si-ya;XIA Hu(Key Laboratory for Meat Processing of Sichuan Province, Chengdu University, Chengdu 610106,Sichuan, China)
出处
《食品研究与开发》
CAS
北大核心
2019年第18期140-144,共5页
Food Research and Development
关键词
面条
微粉碎骨粉
食用品质
添加量
微观结构
noodles
fine bone powder
eating quality
additive amount
microstructure
