共查询到19条相似文献,搜索用时 228 毫秒
1.
选取信阳杂交粳米和调质米粉做原料,通过单因素试验和正交试验优化米粉裹粉的配方,旨在为米粉裹粉市场的发展以及新型裹粉配方的探索提供参考。结果表明:料液比、羟丙基甲基纤维素(HPMC)、甲基纤维素(MC)与焦磷酸钠等因素对油炸土豆片的挂糊量、含水量和感官评分等指标均有一定影响。通过排队评分法得出米粉裹粉的最佳工艺配方:料液比1∶6,HPMC添加量0.6%,MC添加量0.4%,焦磷酸钠添加量0.1%,信阳杂交早粳米A与调质米粉B的比例为19∶1,小苏打1%,盐1%。在此条件下,研究了米粉裹粉对油炸土豆块各指标的影响,油炸土豆块的含油量为33.56%,脆度为1 083.04 g。产品色泽金黄,口感酥脆、硬度适中、不粘牙。 相似文献
2.
为研究汽爆甘薯渣对小麦粉中淀粉理化特性及面包品质的影响,将汽爆甘薯渣添加至小麦粉中,研究混合粉中淀粉的破损度、溶解度、膨润力、相对黏度、凝沉性及其面包制品的品质特性。结果表明,淀粉破损度和蓝值在汽爆甘薯渣添加量为6%时与未添加相比有显著性差异(P0.05);汽爆甘薯渣添加量为10%时,混合粉中淀粉的溶解度和膨润力均达到最大值,分别为(7.69±0.04)%和(3.53±0.08)%。混合粉中淀粉的相对黏度随汽爆甘薯渣添加量的增加而降低。随着汽爆甘薯渣添加量的增加,混合粉中淀粉的凝沉性增加。根据质构分析和感官评定结果综合分析,当小麦粉中添加8%的汽爆甘薯渣时,混合粉面包的品质最佳。 相似文献
3.
4.
5.
6.
蛋白质和淀粉对面团流变学特性和淀粉糊化特性的影响 总被引:2,自引:0,他引:2
以3个筋力不同的小麦粉为材料,利用分离重组方法,在保持小麦粉其他成分不变的情况下,组成不同面筋蛋白和淀粉含量的配粉,研究面筋蛋白和淀粉添加量对面团流变学特性和面粉糊化特性的影响。结果表明:随着面筋蛋白添加量的增加,3种筋力小麦粉配粉的面团稳定时间和粉质质量指数均呈升高趋势,峰值黏度、低谷黏度、最终黏度、稀懈值、回生值等总体呈下降趋势。小麦粉添加淀粉后,面团稳定时间和粉质质量指数均呈下降趋势,峰值黏度、低谷黏度、最终黏度、稀懈值、回生值等总体呈升高趋势。面筋蛋白和淀粉对小麦面团吸水率和面粉糊化温度的影响均较小。不同筋力小麦粉配粉各品质指标总体变化趋势一致,但变化幅度有一定差异。 相似文献
7.
为确定压榨型鲜湿米粉用早籼稻的品质范围,保证米粉品质稳定性,本实验以我国早籼稻湖北省和江西省两个主产区生产的40 种早籼稻谷品种为原料,以压榨型鲜湿米粉为最终产品,采用描述性分析及相关性分析对早籼稻理化特性、糊化特性以及米粉的品质特性进行分析。结果表明:测定的15 项早籼稻品质指标中,大部分品质指标的变异系数大于10%,垩白度变异系数最高,达75.9%。相关性分析表明稻谷粒长、垩白粒率、峰值时间与米粉感官评分均呈显著相关性,直链淀粉质量分数、最低黏度、最终黏度、衰减值、回生值与米粉感官评分均呈极显著相关性;回生值与感官评分相关系数最大,达0.579;相对于理化指标,糊化特征参数能更客观反映出米粉的食用品质。基于因子分析法对早籼稻品质指标进行分析处理,结果表明总方差76.264%的贡献率来自前4 个公因子,其中2 个公因子得分与米粉感官评分呈显著相关性,相关系数分别为0.539、-0.332。以逐步回归分析法对这2 个公因子代表的指标进行分析,得出方程:Y米粉感官评分=51.876+0.494x直链淀粉质量分数+0.008x回生值(R2=0.423),筛选出直链淀粉质量分数和回生值是影响米粉品质的敏感性指标;基于聚类分析得到适宜加工压榨型鲜湿米粉的早籼稻敏感品质指标阈值区间为直链淀粉质量分数22.24%~26.86%、回生值1 526.5~2 036.7 cP。 相似文献
8.
以添加量为0、30、40、50、60和70 g的木薯全粉替代高筋小麦粉制作馒头,研究木薯全粉对小麦粉糊化特性、发酵特性以及对馒头高径比、比容、质构及综合感官评分的影响。结果表明:随着木薯全粉添加量的增加,小麦粉的峰值黏度、谷值黏度和崩解值不断增加,最终黏度和回生值呈先降低后升高,糊化温度和峰值时间呈减小趋势;面团最大发酵高度、终点发酵高度呈减小趋势,发酵时间延长;馒头高径比和比容减小、硬度和咀嚼性增大;感官评分结果显示木薯全粉添加量在40 g以内与对照组相比差异不显著(P>0.05),故确定木薯全粉最佳添加量为40 g。进一步研究了谷朊粉对木薯全粉添加量为60和70 g馒头品质的改良效果,得到添加6%谷朊粉可显著提高馒头的高径比和比容值(P<0.05),同时显著降低其硬度和咀嚼性(P<0.05),此时60和70 g高占比木薯馒头感官评分分别为70.86和70.18分,与木薯全粉添加量40~50 g的馒头品质相当。 相似文献
9.
目的:开发低血糖指数魔芋米粉产品。方法:分别添加20%,10%,5%魔芋精粉于大米粉中制作鲜湿米粉,使用质构仪、快速黏度分析仪等研究魔芋精粉的添加对米粉质构、蒸煮性能、感官品质的影响,并通过体外消化模型研究魔芋米粉的淀粉水解率、消化速度以及估计血糖生成指数。结果:5%魔芋米粉蒸煮损失率与蒸煮浊度显著降低,感官评分与白米粉无显著差异,具有较好的食用品质;与估计血糖生成指数较高的白米粉相比,5%魔芋精粉添加量米粉的估计血糖生成指数显著降低至60.49,且具有更高的营养价值。结论:5%魔芋精粉添加量的魔芋米粉产品可以显著降低米粉的血糖生成指数,且食用品质可以与传统白米粉相媲美。 相似文献
10.
11.
Steaming of the wheat flour was done to improve the rheological as well as textural characteristics of batters used in coated products. The gluten forming protein completely denatured with increase in the steaming period. The apparent viscosity of the wheat flour batters increased with increasing solid concentration and steaming. A batter concentration of 33% of blend of native and steamed wheat flour used in the preparation of chiklunde (a traditional Indian batter coated snack made up of sweet filling and a wheat flour batter casing) scored 10.12 cm (on a scale of 15 cm) for sensory overall quality. The correlation between sensory attributes, composition of the casing and texture (peak force during shearing) showed that moisture was significantly positively related to adhesion (r = 0.70, p <0.05) and negatively related to crispness of the product (r=-0.74, p<0.05). The correlation obtained between fat content and crispness (r=0.89, p<0.01) indicated that increasing lat content increased the crispness of the product. 相似文献
12.
ABSTRACT: The effect of the addition of corn flour and salt on the textural properties of a commercial dry-mix batter used as coating in fried, battered squid rings was studied. Although salt-containing formulations had significantly lower viscosity values than the other samples, the batter pickup values were not significantly different. The crispness of the fried, battered squid rings was measured. The peak force of penetration, slope of the curve, and area up to the peak force did not show big differences, except the values for the formulation that contained leavening agent. In this case, the force value was significantly lower than the rest and the penetrometry profile was also different, corresponding to a crispy product. Finally, the influence on crispness of time lapsed after frying was also studied. 相似文献
13.
Seung Mi Lee Jiyoung Yoo George E. Inglett Suyong Lee 《Food and Bioprocess Technology》2013,6(3):726-733
The particle size effects of high-amylose rice (Goami 2) flour on quality attributes of frying batters were characterized in terms of physicochemical, rheological, and oil-resisting properties. High-amylose rice flours were fractionated into four fractions (70, 198, 256, and 415 μm) of which morphology was also analyzed by scanning electron microscopy. Rice flour with smaller particle size exhibited a higher degree of starch gelatinization, giving rise to increased pasting parameters. When the rice flours were incorporated into frying batters, higher steady shear viscosity was observed in the batters with finer rice flour, which could be well characterized by the power law model. In addition, the dynamic viscoelastic properties of the batters were enhanced by the use of rice flour with smaller particle size, which also caused an increase in batter pickup. When subjected to deep fat frying, the batters with finer rice flour exhibited reduced moisture loss. Furthermore, the oil uptake was found to have a positive correlation with the particle size of rice flour (R 2?=?0.88), even showing the reduction of oil uptake by 15%. It could be synergistically attributed to the formation of outer starch granular layers, high batter viscosity/pickup, and reduced moisture loss by finer rice flour. 相似文献
14.
为降低小酥肉油脂含量,本实验在小酥肉糊料基础配方中添入葛根粉,以感官评分、含水率、含油率、色差为指标,对油炸后小酥肉的品质进行单因素实验,结合响应面-主成分分析法优化小酥肉糊料配方。结果表明,以糊料总重为基准,小麦粉添加量20%、葛根粉添加量4%、泡打粉添加量0.6%、水分添加量为59%时,感官评分为88,肉芯含水率为62.24%,含油率为4.38%,整体含水率为50.16%,含油率为14.22%,较未加葛根粉含水率提高了80.62%,含油率降低了61.46%,规范化综合得分为1.60,与预测的数值基本一致。该糊料配方对开发高营养、低脂油炸挂糊类产品有指导意义。
相似文献15.
16.
ABSTRACT: The effect of steam jet-cooking on the hydration, pasting, and rheological properties of barley flour was investigated. The thermo-mechanical shear during steam jet-cooking led to significant increases in the water absorption, water solubility, and swelling power of the barley flour. Also, the pasting profile showed elevated initial viscosity and reduced final viscosity. In addition, the suspensions of the steam jet-cooked barley flour demonstrated typical shear thinning and dynamic viscoelastic responses of random coil polysaccharides with entanglements. The steam jet-cooked barley flour was also evaluated as an oil barrier in fried foods. Its incorporation into frying batters increased batter pickup and viscosity while the moisture loss of fried batters was reduced. These combined effects significantly lowered the oil uptake of batters. 相似文献
17.
以压榨型鲜湿米粉条凝胶品质影响因素为研究对象,主要探讨了大米粉基本理化指标、快速黏度分析(rapid visco analyze,RVA)糊化特性、大米淀粉结晶特性对压榨型鲜湿米粉条的食用品质及其凝胶质构特性的影响。研究表明大米粉直链淀粉的质量分数与米粉条的感官得分、质构特性指标(除黏附性、弹性外)呈显著或极显著正相关(P0.05,P0.01),大米粉支链淀粉质量分数与米粉条感官得分、质构特性指标(除黏附性、弹性外)呈显著或极显著负相关(P0.05,P0.01);大米粉粗蛋白(除与恢复性呈显著正相关外)、粗脂肪质量分数与米粉条凝胶特性和食用品质相关性不显著(P0.05);X射线衍射、傅里叶变换红外光谱2种方法分析得到的结晶度RX和RI均与米粉条的凝胶特性指标和食用品质感官得分均无显著相关性(P0.05)。RVA糊化特性参数中的峰值黏度、最低黏度和最终黏度与米粉条的感官得分、质构特性指标(除黏附性、弹性外)呈显著或极显著正相关性(P0.05,P0.01);衰减值虽与感官得分、凝胶质构特性指标(除与黏附性显著负相关外)均呈一定的负相关性,但均不显著(P0.05);而回生值则与米粉条感官得分、凝胶质构特性指标的硬度、胶着性、咀嚼性、恢复性均呈极显著正相关(P0.01)。由此可见,直链淀粉、支链淀粉质量分数及RVA糊化特性参数可用来预测压榨型鲜湿米粉条的食用品质关键性指标。 相似文献
18.
Relationship between viscosity and pickup (percent coating weight) of a fish and chip batter was examined with respect to the following parameters: (1) protein content of wheat flour used, (2) batter temperature, and (3) batter holding time. Results obtained indicated that a statistically significant (P 0.001) correlation existed between viscosity and: (1) wheat flour protein content (r= 0.96), (2) percent pickup (r= 0.90), and (3) batter temperature (r=?0.62). Results also indicated that protein content of the wheat flour ingredient and batter temperature may be used as indicators of batter viscosity and, subsequently, percent pickup in the operation of battering portion-controlled codfish fillets. 相似文献
19.
Lu Li Xuejin Li Dandan Li Zhenyuan Liu Yiming Yan Lan Chen Xihong Li 《International Journal of Food Science & Technology》2022,57(7):4148-4155
Effects of partial substitution of potato flour (0%, 10%, 20%, 30% and 40%) for rice flour on cooking characteristics, textural properties and in vitro starch digestibility of fresh extruded rice-shaped kernels (FER). With the increase in potato flour content, the water absorption index (WAI) increased gradually, the water solubility index (WSI) decreases gradually. Hardness, elasticity, adhesion and chewiness first increased and then decreased. When the potato flour content was 30%, the peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity of the pasting test were 325, 168, 157, 312 and 144 cp, respectively. The WAI of the cooking test was 7.50 g g−1, and the WSI was 4.71%. The texture test had a hardness of 1211.82 g, flexibility of 0.85 mm, cohesiveness of 0.73 gs, adhesion of 715.38 g and chewiness of 519.28 g. The highest overall acceptability score was 4.51 in sensory evaluation. Finally, the predicted glycaemic index indicated that potato flour is a suitable raw material for low GI products. 相似文献