发酵银杏果粉面条的配方优化及品质检测

Formula optimization and quality detection of noodles with fermented ginkgo seed powder

为提高银杏果的综合利用价值,研究了以发酵银杏果粉为主要原料制作面条的技术及对品质的影响。以感官、质构、烹调损失率和熟断条率为指标,在单因素试验的基础上,以感官评分为响应值,通过响应面优化发酵银杏果粉面条的配方。结果表明:在添加谷朊粉8%的基础上,高精面粉中添加发酵银杏果粉25.0%、碳酸氢钠0.44%、食盐1.40%、海藻酸钠0.50%,实测感官97.5±0.6分,与模型预测值97.8±0.4分基本一致,其中发酵银杏果粉添加量对面条品质的影响最大。此条件下,制得的发酵银杏果粉面条具有银杏果特有的香气和滋味,不粘牙,软硬适中,熟断条率2.5%±2.5%,烹调损失率8.4%±0.3%,各项指标符合国家标准要求。本研究确定了发酵银杏果粉面条的配方,品质显著高于银杏果粉面条和对照组面条,为银杏果的高效利用开创了新的途径。

In order to improve the comprehensive utilization value of Ginkgo seed,the technology of making noodles with fermented ginkgo seed powder and its effect on quality were studied.Based on the single factor experiment,response surface methodology was used to optimize the formula of noodles with fermented ginkgo seed powder.The sensory score was used as the response value.The sensory,texture,cooking loss ratio and cooked broken ratio were taken as indices.The results showed that:on the basis of 8% gluten,25.0% fermented ginkgo seed powder,0.44% sodium bicarbonate,1.40% salt and 0.50% sodium alginate were added to high-precision flour,the sensory score was 97.5±0.6,which was basically consistent with the model prediction value of 97.8±0.4,and the amount of fermented ginkgo seed powder had the greatest effect on the quality of noodles.Under these conditions,the fermented ginkgo seed powder noodles(FGPN)had the unique aroma and taste of Ginkgo seed,non-sticking teeth,moderate hardness,2.5%±2.5% cooked broken ratio and 8.4%±0.3% cooking loss ratio,each index of FGPN met the requirements of the national standard.The formula of fermented ginkgo seed powder noodles was determined,and the quality was significantly higher than ginkgo seed powder noodles and control group noodles,which created a new way for the efficient utilization of ginkgo seed.