金耳浆对挂面品质的影响

Effects of the fresh mushroom of N.aurantialba on the noodle quality

对添加不同质量分数金耳浆挂面的质构、色泽、感官质量、蒸煮损失率等理化指标和营养品质进行了系统研究。结果表明,金耳浆的添加显著地改变了挂面质构,提高了挂面口感品质;提高挂面中的膳食纤维和钾的含量以及总氨基酸含量。其中添加质量分数6%的金耳挂面赖氨酸含量增加47.92%,添加金耳浆对挂面品质有显著的提升效果。

The texture,cooking loss rate,color,and sensory and nutritional quality of cooked noodles of the different concentration fresh mushroom supplemented were investigated.The results showed that the supplementing fresh mushroom of N.aurantialba effectively improved the texture,mouthfeel of the noodle,increased the dietary fiber and K content of the noodle and the content of the total amino acid.The lysine levels of the noodle of supplemented by 6%fresh mushroom of N.aurantialba was increased by 47.92 percent.The supplementing the fresh mushroom of N.aurantialba can significantly improve the quality of the noodle.