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投稿时间：2021-02-19
投稿时间：2021-02-19
中文摘要: 以小麦粉和荞麦粉为原料，选择荞麦粉和小麦粉质量比、谷朊粉添加量、黄原胶添加量及葡萄糖氧化酶添加量为单因素，蒸煮品质和感官品质为评定指标，在单因素的基础上，采用响应面分析法对荞麦面条制备工艺进行优化。试验结果表明荞麦面条最优制备工艺：荞麦粉和小麦粉质量比为32∶68，谷朊粉添加量为5%，黄原胶添加量为0.2%，葡萄糖氧化酶添加量为22 mg/kg。选择最优工艺进行3次重复试验，得到面条的感官评分为91.43。扫描电镜图像显示荞麦面条的面筋结构紧密，空隙小，表面光滑。
Abstract:With wheat flour and buckwheat flour as raw materials，the influence of the mass ratio of buckwheatto-wheat flours，and the additions of gluten，xanthan gum，and glucose oxidase，as single factors，were assessed using cooking quality and sensory quality as evaluation indices.The results demonstrated that the optimal technology of buckwheat noodles was as follows：the mass ratio of buckwheat-to-wheat flour was 32 ∶68，gluten addition was 5%，xanthan gum addition was 0.2%，and the glucose oxidase addition was 22 mg/kg；the sensory score of noodles was 91.43 after three repeated experiments with the optimal technology.Scanning electron microscopy（SEM）demonstrated that the gluten structure of buckwheat noodles was compact，the gap was small，and the surface was smooth.
keywords: wheat buckwheat cooking quality sensory quality response surface optimization scanning electron microscopy
文章编号：202202009 中图分类号： 文献标志码：
基金项目:国家现代农业（燕麦荞麦）产业技术体系建设专项（CARS-07-E-2）；运城学院博士科研启动项目（097-092058）；山西省重点学科建设经费资助（FSKSC）
| 作者 | 单位 |
| 侯惠花，刘瑞，孙元琳，于章龙，柴永峰，周素梅 | 运城学院 生命科学系，特色农产品加工山西省重点实验室，山西 运城 044000；山西农业大学 食品科学与工程学院，山西 太谷 030800；山西农业大学 棉花研究所，山西 运城 044000；中国农业科学院 农产品加工研究所，北京 100193 |
| Author Name | Affiliation |
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