黑豆粉添加量对黑豆冷冻熟面品质的影响

Effect of Black Bean Powder on the Quality of Black Bean Frozen Cooked Noodles

为研究黑豆粉添加量对黑豆冷冻熟面品质的影响,实验中分别选取黑豆粉添加量为0%、2%、4%、6%、8%(均以总粉质量计)制作黑豆冷冻熟面。研究结果表明:随着黑豆粉添加量的增大,混合粉形的糊化特性指标中峰值黏度、谷值黏度、回生值、破损值均呈下降趋势,各指标的变化趋势与黑豆粉的添加量呈显著负相关;粉质特性结果显示,随着黑豆粉添加量的增大,混合粉的吸水率、稳定时间呈增大趋势,形成时间呈递减趋势,且当黑豆粉添加量在4%左右时,表现出较好的粉质特性;面条吸水率及烹煮损失结果显示,随着黑豆粉添加量的增大,面条的吸水率、烹煮损失均呈现增大趋势,且相较于同一样品,冷冻熟面的初煮吸水率及初煮烹煮损失率均要比复煮吸水率及复煮烹煮损失率低;黑豆冷冻熟面复煮质构特性及感官评分结果显示,随着黑豆粉添加量的增大,与空白对照相比,面条的硬度、弹性、黏附性等指标均呈下降趋势,感官指标中,色泽、表观状态指标的评分要低于空白样,而适口性、弹性及韧性、黏性、食味等指标评分要高于空白样,当黑豆粉添加量为4%~6%时,黑豆冷冻熟面感官评分在80分以上。

In order to study the effect of the addition amount of black bean powder on the quality of black bean frozen cooked noodles,the addition amount of black bean powder was selected as 0%,2%,4%,6%and 8%(all based on the total powder quality)to make black bean frozen cooked noodles.The results showed that with the increase of the addition amount of black bean powder,the peak viscosity,the valley viscosity,retrogradation value and damage value showed a downward trend,and the change trend of each index was significantly negatively correlated with the amount of soybean flour;The results of powder characteristics showed that with the increase of the amount of soybean powder,the water absorption and stability time of the mixed powder increased,and the formation time decreased.When the amount of soybean powder was about 4%,it showed better powder characteristics;The results of noodle water absorption and cooking loss showed that the water absorption and cooking loss of noodles increased with the increase of soybean powder,and compared with the same sample,the initial cooking water absorption and cooking loss of frozen cooked noodles were lower than those of re-cooking;The results of texture characteristics and sensory scores of black bean frozen cooked noodles showed that with the increase of the amount of soybean powder,compared with the blank control,the hardness,elasticity,adhesion and other indexes of noodles showed a downward trend.Among the sensory indexes,the scores of color and apparent state indexes were lower than those of the blank sample,while the scores of palatability,elasticity,toughness,viscosity,taste and other indexes were higher than those of the blank sample,When the amount of soybean flour was in the range of 4%~6%,the sensory score of black bean frozen cooked noodles was more than 80.