燕麦粉添加量和干燥条件对燕麦挂面品质的影响

Effects of Amount of Oat Powder and Drying Conditions on Quality of Oat Noodle

为改进燕麦挂面干燥工艺,研究温度、相对湿度及燕麦添加量对其品质的影响。以小麦粉与燕麦粉为原料,制作不同燕麦添加量(0,10%,20%,30%)的燕麦挂面,在不同温度(40,50,60℃)、相对湿度(55%,65%,75%)的条件下干燥,测定其色泽、抗弯曲特性、蒸煮品质、质构品质、酸度、脂肪酸值、β-葡聚糖含量、微观结构,评价挂面的感官品质,分析不同温度、相对湿度及燕麦添加量对燕麦挂面品质的影响。结果表明:在40℃的条件下干燥时,挂面具有更低的的b值、更大的折断距离以及更低的酸度和脂肪酸含量(P<0.05);在相对湿度为75%时,挂面的b值更高、抗弯曲强度和折断距离更大、酸度和脂肪酸含量更高(P<0.05);在燕麦粉添加量为30%时,挂面的L值更低、a值更高、抗弯曲强度折断距离更小、酸度、脂肪酸和β-葡聚糖含量更高(P<0.05)。低温高湿(40℃/75%)干燥处理能改善燕麦挂面的色泽、蒸煮及质构品质,微观结构致密,感官评分较好,可用于燕麦挂面的干燥。

In order to improve the drying process of oat noodles,the effects of temperature,relative humidity and addition amount of oat on its quality were studied.Wheat flour and oat powder were used as raw materials to prepare oat noodles with different content of oat(0,10%,20%,30%),which were dried at different temperatures(40,50,60℃)and relative humidity(55%,65%,75%).The color,bending resistance,cooking quality,texture quality,acidity,fatty acid value,β-glucan content,microstructure,and sensory quality were measured,and analyzed the effects of different temperature,relative humidity and different amount of oat on the quality of oat noodle.The results showed that the dried noodles had lower b value,longer breaking distance,lower acidity,and fatty acid content when dried at 40℃(P<0.05).When the relative humidity was 75%,the b value,bending strength,breaking distance,acidity and fatty acid content of the noodles were higher(P<0.05).When the addition amount of oat flour was 30%,the L value was lower,the a value was higher,the bending strength breaking distance was smaller,and the acidity,fatty acid andβ-glucan contents were higher(P<0.05).The temperature of 45℃and relative humidity of 75%were reasonable drying process of oat noodles.Drying at low temperature and high humidity(40℃/75%)can improve the color,cooking,and texture quality of oat noodles,the microstructure is compact and the sensory score is good.It can be used for drying oat noodles.