[1]杨槟煌,郑朝中.红毛藻对生鲜面条蒸煮特性及质构特性的影响[J].泉州师范学院学报,2019,(06):25-29.
 YANG Binhuang,ZHENG Chaozhong.The Effect of Bangiafuscopurpureaon the Cooking Characteristics and Texture Characteristics of Fresh Noodles[J].,2019,(06):25-29.
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红毛藻对生鲜面条蒸煮特性及质构特性的影响()
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《泉州师范学院学报》[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2019年06期
页码:
25-29
栏目:
化学·生命科学
出版日期:
2019-12-15

文章信息/Info

Title:
The Effect of Bangiafuscopurpureaon the Cooking Characteristics and Texture Characteristics of Fresh Noodles
文章编号:
1009-8224(2019)06-0025-05
作者:
杨槟煌12郑朝中1
1.泉州师范学院 海洋与食品学院,福建 泉州 362000; 2.福建省海洋藻类活性物质制备与功能开发重点实验室,福建 泉州 362000
Author(s):
YANG Binhuang12ZHENG Chaozhong1
1.School of Oceanography and Food Science,Quanzhou Normal University,Fujian 362000,China; 2.Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae,Fujian 362000,China
关键词:
红毛藻 面条 蒸煮特性 质构性质
Keywords:
Bangiafuscopurpurea noodles cooking characteristics texture properties
分类号:
TS254.4
文献标志码:
A
摘要:
通过使用质构分析仪、电热恒温鼓风干燥箱、粉碎机以及电磁炉等仪器设备,对不同红毛藻添加量(质量分数为0.0,0.5%,1.0%,1.5%,2.0%)的生鲜面条的质构特性以及蒸煮特性进行了研究.结果表明:红毛藻粉的添加降低了面条蒸煮损失率和吸水率,增加了面条的剪切力、缩短了面条拉断距离,但对面条的拉断力影响并不明显.面条的弹性、内聚性和回复性对红毛藻的敏感度不大,但是其硬度、咀嚼性和胶着性却随着红毛藻粉添加量的增加而增加.感官评价结果表明在面条中添加少量的红毛藻,可以在一定程度上在色泽、外观、组织结构方面等改善其面条品质.
Abstract:
In this paper,the texture and cooking characteristics of fresh noodles with different amount of Bangiafuscopurpurea(0.0,0.5%,1.0%,1.5%,2.0%)were studied by using texture analyzer,electrothermal constant temperature blast dryer,grinder and induction cooker.The results showed that the addition of Bangiafuscopurpurea powder reduced the cooking loss rate and water absorption rate of the noodles,increased the shearing force and shortened the pulling distance of the noodles.However,the pulling force of the noodles did not change a lot.The elasticity,cohesion and resilience of the noodles were not sensitive to the addition of Bangiafuscopurpurea,but the hardness,chewiness and stickiness of the noodles increased with the addition of Bangiafuscopurpurea.The sensory evaluation of noodles showed that the quality of noodles in aspects of color,appearance and structure was improved by addition of a small amount of Bangiafuscopurpurea.

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备注/Memo

备注/Memo:
收稿日期:2019-08-25
作者简介:杨槟煌(1982-),女,福建泉州人,助理研究员,硕士,从事海洋生物资源化利用研究.
基金项目:泉州师范学院大学生创新创业训练计划项目(201810399112)
更新日期/Last Update: 2019-12-15