挤压温度和水分含量对藜麦面条品质的影响-中国科技论文在线.PDF

中国科技论文在线 挤压温度和水分含量对藜麦面条品质的 影响 # 陈若瑄，张晖，齐希光，朱玲** 5 （江南大学食品学院，江苏无锡市 214122 ） 摘要：用藜麦粉为材料，采用挤压技术制备挤压型藜麦面条。采用单因素的方法，研究不同 挤压温度(80℃、85℃、90℃、95℃、100℃)和不同水分含量(25% 、30% 、35% 、40%)对藜 麦面条品质影响。结果表明，挤压温度和物料的水分含量对挤压型藜麦面条的蒸煮品质、质 10 构特性等方面均有影响。随着挤压温度的升高，面条的截面膨化率增加，吸水率、断条率和 蒸煮损失降低，拉断力增加，硬度先增加后减小，SEM 结果也显示出越来越连续致密的结 构；随着物料水分含量的增加，面条的截面膨化率减小，吸水率、断条率和蒸煮损失降低， 拉断力先增加再减小，硬度减小。挤压温度为95℃、100℃，水分含量为35%，挤压型藜麦 面条的各项品质比较好。 15 关键词：食品科学；藜麦；挤压；挤压温度；水分含量；面条品质 中图分类号：R151.3 Effect of extrusion temperature and water content on the quality of quinoa noodles 20 CHEN Ruoxuan, ZHANG Hui, QI Xiguang, ZHU Ling (School of Food Science and Technology, Jiangnan University，Wuxi ，Jiangsu 214122 ，China) Abstract : The quinoa flour was used as a material to prepare extruded quinoa noodles by extrusion technique. The effects of different extrusion temperatures (80 ℃, 85 ℃, 90 ℃, 95 ℃, 100 ℃) and different water contents (25%, 30%, 35%, 40%) on the quality of quinoa noodles were studied. The 25 results show that the extrusion temperature and the water content of the material have an effect on the cooking quality and texture characteristics of the extruded quinoa noodles. With the increase of extrusion temperature, the cross-section expansion rate of noodles increased, the water absorption rate, broken strip rate and cooking loss decreased, the breaking force increased, the hardness increased first and then decreased, and the SEM results also showed more and more continuous compactness. 30