富纤高钙面条加工工艺的优化.pdfVIP

52 粮食与油脂 2015 年第 28 卷第 8 期 富纤高钙面条加工工艺的优化 许先猛，张增帅，宋武明，郭俊花 （运城职业技术学院有机食品工程系，　山西运城　044000 ） 摘　要：对添加小麦麸皮和胶原多肽螯合钙富纤高钙面条加工技术进行了研究。通过感官评价对 富含小麦麸皮高纤面条的加工工艺进行了优化。试验结果表明，添加适量小麦麸皮和食盐可以改 善面条品质，产品的最佳配方为面粉96%、小麦麸皮2%、食盐2%。在此条件下，产品弯曲断条率0 ， 熟断条率为0 ，干物质失落率为7.6%，蒸煮吸水率为163.8%，面汤浊度为0.098。提高了面条感官 品质，感官评价为91.0。通过添加胶原多肽螯合钙对面条进行营养强化，富纤高钙面条加工配方 为面粉94%、小麦麸皮2%、食盐2%、胶原多肽螯合钙2%，面条干物质失落率升高至8.3%，其余 品质无显著变化。富纤高钙面条外观色泽良好，风味较好，食用营养价值高。 关键词：小麦麸皮；食盐；胶原多肽螯合钙；面条；品质；加工 Process optimization of high-fiber and calcium noodles XU Xian-meng ，ZHANG Zeng-shuai ，SONG Wu-ming ，GUO Jun-hua （Department of Organic Food Engineering ，Yuncheng Polytechnic College ，Yuncheng 044000 ，Shanxi ，China ） Abstract ：A new fortified noodle using wheat bran and collagen peptide chelating calcium was made in this paper. The processing technology of high–fiber bran noodles was optimized by sensory evaluation. The research showed that wheat bran and salt had positive effect on the quality of noodles. The optimum formula of the product was flour 96%，wheat bran 2% and salt 2%. Under these conditions ，bending broken ratio was 0 ，cooking broken ratio was 0 ，rate of dry matter lost was 7.6%，water absorption rate was 163.8%，and the thickness of noodles soup was 0.098. The appearance of noodles was improved ， and sensory evaluation was 91.0. Noodles were fortified by collagen peptide chelating calcium ，and the formula was flour 94%，wheat bran 2%，salt 2% and collagen peptide chelating calcium 2%. There was no significant change of the quality of noodles except the rate of dry matter lost，and it increased to 8.3%. The high–fiber and calcium noodles showed high sensory quality and good taste ，and had high health function. Key words ：wheat bran ；salt ；collagen peptide chelating calcium ；noodles ；qualit