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文章摘要
添加豆浆对冷冻熟面品质的影响
Effects of Soybean Milk addition on qualities of frozen-cooked noodles
投稿时间:2017-10-31  修订日期:2017-11-29
DOI:
中文关键词: 豆浆  冷冻熟面  品质  可冻结水  淀粉老化
英文关键词: soybean milk  frozen-cooked noodle  quality  freezable water  retrogradation
基金项目:国家自然科学基金项目(面上项目31571871);全国粮食行业青年拔尖人才服务行业需求自主选题项目(LQ2016202);江苏省“六大人才高峰”高层次人才资助项目;江苏省“现代粮食流通与安全协同创新中心”资助项目
作者单位E-mail
何路旦 江南大学食品学院 18811991795@163.com 
郭晓娜 江南大学食品学院  
朱科学 江南大学食品学院 kxzhu@jiangnan.edu.cn 
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中文摘要:
      采用豆浆和面的方法来改善冷冻熟面的品质。研究了添加豆浆对冷冻熟面的面团流变学特性、品质特性以及微观结构的影响,并采用差示扫描量热仪(DSC)探究豆浆对冷冻熟面中可冻结水含量和淀粉老化特性的影响。结果表明:添加的熟豆浆浓度在9.3 g / 100 g时,冷冻熟面的质构品质和感官得分均显著(P<0.05)提高;此外,面团的弹性模量(G')和粘性模量(G')也明显增大;经微观结构观察,添加豆浆有助于形成致密而连续的面筋网络结构,使得淀粉更好地镶嵌在其中。DSC分析结果显示,添加豆浆可降低冷冻熟面冻藏期间可冻结水的含量,并且抑制淀粉老化焓△H的上升速率。因此,添加豆浆有利于保持冷冻熟面的高品质,提升面条口感。
英文摘要:
      Soybean milk was used to improve the quality of frozen-cooked noodles. The effects of soybean milk addition on dough rheology, qualities and micro structure of frozen-cooked noodles were investigated. Differential scanning calorimeter(DSC) was used for determining the freezable water content and retrogradation of starch in noodles. The results indicated that cooked soybean milk significantly (P<0.05) improved the texture properties and sensory score of frozen-cooked noodles at the concentration of 9.3 g/100 g . Besides, elasticity modulus (G') and viscous modulus(G') of dough were both obviously increased after adding soybean milk. Furthermore, the micro structure of noodles observed by CLSM showed that the addition of soybean milk made the noodles possess a tight and continuous gluten network, which captured the starch granules well. DSC analysis suggested that soybean milk addition decreased the amount of freezable water in frozen-cooked noodles, and restrained the rate of starch retrogradation during frozen storage. In conclusion, the addition of soybean milk maintained the good quality and improved the mouthfeel of frozen-cooked noodles.
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