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

李嘉欣, 吴彤娇, 胡高爽, 饶欢, 王成祥, 张敬轩, 李雪梅, 郝建雄. 氢氧化钙对小米面条品质的影响[J]. 食品工业科技, 2021, 42(1): 1-7,14. doi: 10.13386/j.issn1002-0306.2020030341
引用本文: 李嘉欣, 吴彤娇, 胡高爽, 饶欢, 王成祥, 张敬轩, 李雪梅, 郝建雄. 氢氧化钙对小米面条品质的影响[J]. 食品工业科技, 2021, 42(1): 1-7,14. doi: 10.13386/j.issn1002-0306.2020030341
LI Jia-xin, WU Tong-jiao, HU Gao-shuang, RAO Huan, WANG Cheng-xiang, ZHANG Jing-xuan, LI Xue-mei, HAO Jian-xiong. Effects of Calcium Hydroxide on Quality of Millet Noodles[J]. Science and Technology of Food Industry, 2021, 42(1): 1-7,14. doi: 10.13386/j.issn1002-0306.2020030341
Citation: LI Jia-xin, WU Tong-jiao, HU Gao-shuang, RAO Huan, WANG Cheng-xiang, ZHANG Jing-xuan, LI Xue-mei, HAO Jian-xiong. Effects of Calcium Hydroxide on Quality of Millet Noodles[J]. Science and Technology of Food Industry, 2021, 42(1): 1-7,14. 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
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

Effects of Calcium Hydroxide on Quality of Millet Noodles

  • 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。
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  • 收稿日期:  2020-03-26

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