Journal of Nuclear Agricultural Sciences ›› 2021, Vol. 35 ›› Issue (6): 1385-1393.DOI: 10.11869/j.issn.100-8551.2021.06.1385

• Food Irradiation·Food Science • Previous Articles     Next Articles

Effects of Pea Flour Addition on the Quality of Rice Noodles

DING Lan, WANG Lili, TONG Litao, LIU Liya, ZHOU Xianrong, ZHOU Sumei*   

  1. Institute of Food Sciences and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193
  • Received:2020-02-24 Online:2021-06-10 Published:2021-04-16

豌豆粉添加对米粉品质特性的影响

丁岚, 王丽丽, 佟立涛, 刘丽娅, 周闲容, 周素梅*   

  1. 中国农业科学院农产品加工研究所,北京 100193
  • 通讯作者: *周素梅,女,研究员,主要从事谷物加工与品质调控研究。E-mail:zhousumei@caas.cn
  • 作者简介:丁岚,女,主要从事谷物加工与品质调控研究。E-mail:463932596@qq.com
  • 基金资助:
    国家重点研发项目(2016YFD0400205-101、2017YFD0401104-05)

Abstract: In order to improve the nutritional value of rice noodles. In this study, the pea flour of different particle size were added to rice noodles, and the effects of addition ratio (0%, 7.5%, 15%, 30%) on silty properties of rice noodles and the cooking, texture and sensory properties of rice noodles were analyzed. The results showed that pea flour can increase the protein content in rice noodles, and the protein content of rice noodles with 30% pea flour content is 1.73 times of the original. The pea flour reduced the peak viscosity, final viscosity and setback of rice flour, which improve the stability of the cold paste of the rice noodles, during aging of the rice noodles. With the increase of pea flour content, the hardness and cooking loss of rice noodles increased gradually, while the sensory score decreased. The particle size of pea flour showed an impact on the quality of rice noodles. With the same dosage, the cooking loss of rice noodles with 200 mesh pea flour was reduced by 9.08%-20.73% compared with that with 80 mesh pea flour; the total sensory evaluation score was increased by 1.35%-10.43%. In summary, it is possible to obtain rice noodles with good quality that 30% pea flour addition and reducing the particle size of the pea flour shall be considered. The results of this study might be useful for the development of nutritional and healthy rice noodles.

Key words: pea flour, rice noodles, textural characteristics, cooking quality, sensory evaluation

摘要: 为了提高米粉的营养价值,本研究将不同粒径的豌豆粉添加到米粉中,分析不同粒径及添加量(0%、7.5%、15%、30%)对大米粉粉质特性及米粉蒸煮、质构和感官特性的影响。结果表明,添加豌豆粉可以增加米粉中蛋白质的含量,添加30%豌豆粉后米粉的蛋白质含量为原米粉的1.73倍。豌豆粉的添加降低了米粉的峰值黏度、最终黏度和回生值,提高了米粉冷糊稳定性,使米粉不易老化。随着豌豆粉添加量的增加,米粉的硬度与蒸煮损失逐渐增大,感官品质降低。豌豆粉的粒度对米粉品质影响较大,当豌豆粉添加量相同时,添加200目豌豆粉的米粉蒸煮损失比添加80目豌豆粉降低9.08%~20.73%;感官评价总分提高1.35%~10.43%。综上,通过降低豌豆粉的粒度可以制备出豌豆粉添加量为30%的品质较好的米粉。本研究结果为营养健康型米粉的开发提供了一定的理论基础。

关键词: 豌豆粉, 米粉, 质构特性, 蒸煮品质, 感官评价