| 食盐对鲜湿米线品质改良技术研究 |
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| 引用本文： | 杜琼媛,王晓彬,胡云峰,周锐,邓敏.食盐对鲜湿米线品质改良技术研究[J].农学学报,2020,10(10):76-82. |
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| 作者姓名： | 杜琼媛 王晓彬 胡云峰 周锐 邓敏 |
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| 作者单位： | 1.开远市工业商务和信息化局,云南开远 661600;2.天津科技大学食品工程与生物技术学院,天津 300457;3.开远市农业农村局,云南开远 661600;4.开远罗凤仙食品有限责任公司,云南开远 661600 |
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| 基金项目： | 天津市林果现代产业技术体系(ITTFPRS2018010) |
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| 摘 要： | 试验通过设计不同食盐添加量对鲜湿米线的品质进行改良,以鲜湿米线的蒸煮品质、质构特性、色泽、微观结构和糊化特性为评价指标,确定食盐的最适添加量。结果表明,食盐可以提高鲜湿米线的蒸煮品质和质构品质,降低鲜湿米线的蒸煮损失和断条率,还可以使鲜湿米线表现出良好的弹性和拉伸特性,较小的剪切力和硬度,赋予鲜湿米线更好的食用品质。与对照组相比,4%食盐制作出来的鲜湿米线蒸煮损失降低为对照组的50%;硬度降低了11.6%左右;L值和白度值最大,分别为52.21和50.06,鲜湿米线颜色较好。同时,4%食盐添加量的鲜湿米线分子孔洞变小,网络结构均匀致密。因此,试验确定食盐的最适添加量为4%。
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| 关 键 词： | 鲜湿米线 食盐 品质 结构 |
| 收稿时间： | 2019-04-03 |
Quality Improvement of Fresh Rice Noodles by Salt |
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| Du Qiongyuan,Wang Xiaobin,Hu Yunfeng,Zhou Rui,Deng Min.Quality Improvement of Fresh Rice Noodles by Salt[J].Journal of Agriculture,2020,10(10):76-82. |
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| Authors: | Du Qiongyuan Wang Xiaobin Hu Yunfeng Zhou Rui Deng Min |
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| Institution: | 1.Kaiyuan Industrial Commerce and Information Bureau, Kaiyuan 661600, Yunnan, China;2.College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China;3.Kaiyuan Agricultural and Rural Bureau, Kaiyuan 661600, Yunnan, China;4.Kaiyuan Luofengxian Food Industry and Trade Co., Ltd, Kaiyuan 661600, Yunnan, China |
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| Abstract: | To improve the quality of fresh rice noodles, different adding amounts of salt were designed to optimize the production, and the optimal amount of salt was determined by cooking loss, texture characteristics, color, micro structure and paste properties of fresh rice noodles. The results showed that salt could improve the cooking quality and texture quality of fresh rice noodles. At the same time, the addition of salt decreased the cooking loss and broken rate of fresh rice noodles. Salt could also improve the fresh rice noodles’ elasticity and tensile properties, and decrease the shearing force and hardness. Compared with the control group, 4% salt added in fresh rice noodles could reduce the cooking loss to 50%, and the hardness by 11.6%; the L value and the whiteness value were the highest, which were 52.21 and 50.06, respectively, resulting in good color appearance. Meanwhile, the molecular pores of fresh rice noodles with 4% salt adding amount became smaller, and the network structure was uniform and dense. Therefore, the optimum dosage of salt is determined to be 4%. |
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| Keywords: | Fresh Rice Noodle Salt Quality Structure |
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