氢氧化钙对小米面条品质的影响

李嘉欣; 吴彤娇; 胡高爽; 饶欢; 王成祥; 张敬轩; 李雪梅; 郝建雄

doi:10.13386/j.issn1002-0306.2020030341

氢氧化钙对小米面条品质的影响

doi: 10.13386/j.issn1002-0306.2020030341

1. 河北科技大学生物科学与工程学院, 河北石家庄 050000;
2. 河北同福粥道食品有限公司, 河北石家庄 050000;
3. 河北省食品质量与安全检测技术创新中心, 河北石家庄 050000

基金项目:

河北省科技厅重点研发计划项目（19227110D）。

详细信息

作者简介:
李嘉欣(1996-),女,硕士研究生,研究方向:农产品加工与开发,E-mail:lijiax0606@163.com。

通讯作者:
李雪梅(1971-),女,博士,副教授,研究方向:农产品加工,E-mail:121943177@qq.com

郝建雄(1979-),男,博士,教授,研究方向:农产品加工,E-mail:cauhjx@163.com。

中图分类号: TS213.3
计量
- 文章访问数: 48
- HTML全文浏览量: 4
- PDF下载量: 37
- 被引次数: 0
出版历程
- 收稿日期: 2020-03-26

Effects of Calcium Hydroxide on Quality of Millet Noodles

1. College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050000, China;
2. Hebei Tongfu Congee Food Co., Ltd., Shijiazhuang 050000, China;
3. Hebei Food Quality and Safety Testing Technology Innovation Center, Shijiazhuang 050000, China

摘要

摘要: 本文研究了氢氧化钙对小米粉面团热力学特性及面条品质的影响。结果表明，添加氢氧化钙对小米粉的热水膨胀度、糊化性质和吸热焓具有明显的影响，当氢氧化钙添加量为0.1%时，小米粉的热水膨胀度最高，氢氧化钙添加量为0.2%时，面条的蒸煮损失最低，继续添加氢氧化钙，小米面条的蒸煮损失增加。氢氧化钙可加速淀粉糊化进程、降低吸热焓，添加0.2%氢氧化钙的小米面条具有较好的感官品质和质地特性，综合可接受度最高，且蛋白聚集度较高，此时内部淀粉凝胶的微观网络结构比纯小米面条更加均一、紧密。
- 氢氧化钙 /
- 小米 /
- 面条 /
- 蒸煮品质
Abstract: This paper studied on the effect of calcium hydroxide on thermodynamic properties of millet dough and qualities of millet noodles,and the mechanism was analyzed. The results showed that the addition of calcium hydroxide had significant effects on the hot-water swelling power,pasting property and endothermic enthalpy of millet flour. When adding 0.1% calcium hydroxide,the hot-water swelling power was the highest,and when adding 0.1% calcium hydroxide,the cooking loss was the lowest. However,continuing to add calcium hydroxide,the cooking loss increased. Due to the presence of calcium hydroxide,the starch gelatinization process was accelerated and the endothermic enthalpy was reduced. Moreover,at this time,the sensory quality and texture characteristics of millet noodles were better,comprehensive acceptability was the highest,and the protein aggregation degree was higher. The microscopic network structure of the internal starch gel was more uniform and compact than the pure millet noodles.
- calcium hydroxide /
- millet /
- noodles /
- cooking qualities

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