辣椒粉添加量对鲜湿面品质特性的影响

Effects of chili powder addition on quality characteristics of fresh wet noodles

目的 探究辣椒粉添加量对鲜湿面品质特性的影响。方法 以辣椒粉和小麦粉为主要原料,对不同辣椒粉添加量的混合面团的粉质特性及鲜湿面的糊化特性、色泽特性、蒸煮特性、质构特性、感官评价进行分别测定,最后结合主成分分析方法进行综合评价。结果 随着辣椒粉添加量(1%~5%)的上升,面团稳定时间逐渐降低,公差指数先降低后增加,带宽先增加后降低;鲜湿面的糊化黏度降低,糊化时间缩短;鲜湿面的L*逐渐下降, a*和b*逐渐上升;添加量2%的鲜湿面的断条率降低,膨胀度提高,硬度、回复性、内聚性、咀嚼性均提高,超过该添加量后鲜湿面各指标均有下降趋势;主成分分析中提取了3个主成分(积累贡献率为94.778%),最终得出添加2%辣椒鲜湿面综合得分最高,为3.27分。结论 适量添加辣椒粉能改善鲜湿面的品质特性,改良其风味和口感,且辣椒粉添加量2%时品质最佳。

Objective To explore the effects of chili powder addition on the quality characteristics of fresh wet noodles. Methods Chili powder and wheat powder were used as the main raw materials to determine the farinograph properties of mixed dough with different amounts of chili powder, as well as the pasting properties, color properties, cooking properties, texture properties and sensory evaluation of the fresh wet noodles, respectively. Finally,the comprehensive evaluation was conducted using the principal component analysis method. Results With the increase of chili powder addition(1%-5%), the stability time of dough decreased gradually, the tolerance index first decreased and then increased, and the bandwidth increased first and then decreased. The gelatinization viscosity of fresh wet noodles decreased and the gelatinization time was shortened. The L* of fresh wet noodles decreased gradually, a* and b* gradually increased. The breaking rate of fresh wet noodles with an addition of 2% decreased, the expansion degree increased, and the hardness, resilience, cohesion and chewiness all increased. All the indicators of fresh wet noodles showed a downward trend. In the principal component analysis, 3 principal components were extracted(accumulative contribution rate was 94.778%), and finally the comprehensive score of fresh wet noodles with 2% pepper was the highest, which was 3.27 points. Conclusion Appropriate addition of chili powder can improve the quality characteristics,flavor and taste of fresh wet noodles, and 2% chili powder has the best quality.