中国干白面条品质评价方法研究.docxVIP

中国干白面条品质评价方法研究 （1西华大学生物工程学院，成都610039： 2中国农业科学院作物育种栽培研究所/ 国家小麦改良屮心，北京100081； 3CIMMYT屮国办事处，北京100081） 摘要：以16个品质差异较大的小麦品种（系）为材料，研究籽粒和面粉特性对面条品质 的影响，用色度仪和质构仪分别测泄面粉与面条的颜色及面条质地特性，按商业部1993年 标准对面条品质进行感官评价。结果表明，面条的外观品质和质地结构是籽粒破度、面粉灰 分、蛋白质含量和质量及淀粉特性综合作用的结果。用色度仪代替人为感官评价对煮熟面条 颜色进行定呈测定，二者的相关系数为0. 73o质构仪TPA指标硬度能较好反映面条表观状 态、适口性、韧性和总分，相关系数分别为0.54、0.70、0.56和0. 66,达5%或1%显著水 平；胶着性也能较好反映而条表观状态、适口性和总分，z?为0. 56s 0.66和0. 59,达5%或 1%显著水平；弹性则与而条粘性呈显著负相关，口-0.61。因此，用质构仪定量测定面条软 硬度和胶着性，有助于客观评价面条的表观状态、适口性和总分。 关键词：普通小麦；面条品质；色度仪；质构仪；感官评价 Methods for Evaluation of Qual ity Characteristics of Dry White Chinese Noodles LEI Ji1, ZHANG Yan2, WANG De-sen； YAN Jun2, HE Zhong-hu23 《Biotechnology Col lege, Xihua University, Chengdu 610039; fstitute of Crop Breed in g and Cui ti vati on, Chin ese Academy of Agricultural Scie nccs, Bei jin g 100081; CIMMYT-China Office, Beijing 100081） Abstract: Sixteen wheat cultivars and advanced lines with wide variation in quality traits were used to evaluate grain and flour quality characteristics and t heir influe nee on dry whi te Ch in ese noodl es (DWCN). The color of flour, no odleshee t, and cooked noodle was measured using Minolta CR-310. DWCN texture was evaluated by texture profile analysis （TPA） using Texture Analyzer and trained panelists according to the Chinese standard method for noodle quality evaluation （SB/T10137-93） approved in 1993 by the Ministry of Commerce? It was observed that the DWCN quality was affected by grain hardness, flour ash, protein content and qua!ity, and starch property ? The color of cooked noodle could be tested usi ng Minolta in stead of sensory evaluation, their correlation coefficient is 0.73 （/KO.01）. Hardness of TPA parameters was significantly associated with noodle appearanee, firmness, elasiticity, and total score of sensory evaluation, with r=0? 54, 0. 70, 0? 56 and 0? 66, respective!y. Gummi ness of TPA parameters was al so significantly correlated wi th noodle appearanee, firmness, and total score, with 厂0. 56, 0.66 and 0.