摘要:
本文研究了添加金针菇粉(2.5%~10%)和金针菇浆(10%~40%)对面条品质特性的影响,并对两种添加方式进行了比较分析。研究表明,随金针菇添加量增多,面条的吸水率、延伸率、断条率、烹煮损失总体呈增高趋势,白度则逐渐降低,硬度、胶着性、咀嚼性和最大剪切力呈先降低后上升趋势,金针菇粉添加量超过7.5%时感官评分显著降低。总体而言,金针菇粉添加量不超过5%、金针菇浆不超过40%时,面条品质与对照接近。在金针菇干物质添加量相同时,菇浆面条品质优于菇粉面条。本研究为金针菇在面条中的合理添加应用提供了理论依据。
关键词:
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金针菇
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食用菌
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面条
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品质特性
Abstract:
The effects of adding 2.5%~10% F. velutipes powder and 10%~40% F. velutipes pulp on the qualities of noodle were investigated in this paper. The results showed that water absorption,elongation rate,breaking rate and cooking loss of noodles presented an increasing trend with the increase of F. velutipes addition,the whiteness gradually decreased,and hardness,stickiness,chewiness and maximum shearing force decreased first and then increased. When additive amount of mushroom powder exceeded 7.5%,sensory score of noodles reduced significantly. Overall,when additive amount of mushroom powder was no more than 5% and mushroom pulp was no more than 40%,the qualities of noodles were close to the control. The qualities of noodles added with mushroom pulp were better than that added with mushroom powder at the same additive amount of dry materials. This study can provide theoretical basis for the rational application of F. velutipes in noodles.
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