蓝莓酒渣的粒度及添加量对面条品质的影响

Effect of Size and Addition of Blueberry Wine Residue on the Quality of Noodle

研究蓝莓酒渣的粒度及添加量对面条品质的影响。将蓝莓酒渣粉碎成5个不同粒度(80、100、120、140、160目),同时以不同添加量(5%、10%、15%)添加到面条中,分析粒度及添加量对面条的自然断条率、吸水率、蒸煮损失率、抗氧化性等指标的影响。结果表明:当蓝莓酒渣添加粒度一定时,随着蓝莓酒渣添加量的增加,面条的自然断条率、吸水率、蒸煮损失率、抗氧化性逐渐增加;当蓝莓酒渣添加量一定时,随着蓝莓酒渣粒度的减小,自然断条率和蒸煮损失率逐渐降低,吸水率和抗氧化性呈现逐渐增加趋势,说明粒度及添加量均对面团的品质产生影响。该研究为蓝莓酒渣的实际应用提供理论依据。

The effect of the size and amount of blueberry wine residue on the quality of noodles was studied.The blueberry wine residue were crushed into 5 different sizes(80,100,120,140,160 mesh)and added into noodles by 5%,10%and 15%of different amount,the effects of particle size and addition amount on the natural breaking rate,water absorption rate,cooking loss rate and oxidation resistance of noodles were analyzed.The results showed that the natural breaking rate,water absorption rate,cooking loss rate and anti-oxidation ability of noodles increased with the increase of the addition of blueberry wine residue,while the addition of blueberry wine residue increased with the increase of the addition of blueberry wine residue,with the decrease of the size of blueberry wine dregs,the rate of natural breaking and the rate of cooking loss gradually decreased,while the rate of water absorption and antioxidation gradually increased.This study provides a theoretical basis for the practical application of blueberry wine residue.