包装与食品机械2024，Vol.42Issue(6)：9-17,9.DOI:10.3969/j.issn.1005-1295.2024.06.002
不同亲水胶体对发酵杂粮薄饼品质特性的影响
Effects of different hydrophilic colloids on quality characteristics of fermented multigrain pancakes
摘要
Abstract
In order to improve the quality of fermented multigrain pancakes,wheat flour,buckwheat flour,corn flour and soybean flour were used as raw materials to prepare cereal batter,and different types of hydrocolloids were added to prepare fermented multigrain pancakes.The rheological properties of the batter,as well as the sensory attributes,moisture content,color,texture,flavor,and microstructure of the fermented multigrain pancakes,were analyzed.The results showed that compared with the control group,the addition of hydrophilic colloids reduced the hardness of the samples by 3.01%,increased their elasticity and moisture content by 2.8%and 14.89%,respectively,improved their microstructure and flavor,but had no significant effect on their color.With the increase of the addition of Arabic gum and xanthan gum,the hardness of the samples decreased by 1.56%and 0.57%,respectively,and the moisture content increased by 14.14%and 1.82%,respectively.Compared with other hydrophilic colloids,pancakes containing carrageenan and hydroxypropyl methylcellulose have lower hardness values,but there is no significant difference between different addition amounts.Among them,adding 0.2%Arabic gum can significantly improve the viscosity of the batter and the flavor of the pancake.The sample has the lowest hardness value(666.83 g),the highest moisture content(37.21%),and the highest comprehensive sensory score(81.8 points).Provide reference for improving the quality of mixed grain flour products through research.关键词
发酵杂粮薄饼/卡拉胶/阿拉伯胶/黄原胶/羟丙基甲基纤维素/品质Key words
fermented multigrain pancakes/carrageenan/gum arabic/xanthan gum/hydroxypropyl methylcellulose/quality分类
轻工纺织引用本文复制引用
刘雅欣,崔玮淇,李慧伊,董梦萱,孟令伟..不同亲水胶体对发酵杂粮薄饼品质特性的影响[J].包装与食品机械,2024,42(6):9-17,9.基金项目
国家重点研发计划项目(2021YFD00902) （2021YFD00902）
黑龙江省重点研发计划项目(2022ZX02B18) （2022ZX02B18）
黑龙江省自然科学基金联合引导项目(LH2023B019) （LH2023B019）
黑龙江八一农垦大学博士启动金项目(XDB202106) （XDB202106）
