摘要: 為探究鱗杯傘粉和黑木耳粉添加量對面團加工特性及掛面品質(zhì)的影響，本研究將小麥粉分別與鱗杯傘粉和黑木耳粉按照不同比例（100:0、99:1、97:3、95:5、90:10）混合均勻，利用質(zhì)構(gòu)儀、粘度分析儀及流變儀對混合粉面團的加工特性進行初步測定，并對所制掛面的食用品質(zhì)進行系統(tǒng)分析。結(jié)果表明，與純小麥粉面團相比，隨著兩種菇粉添加比例的逐漸增大，面團的硬度均顯著上升（P<0.05)；粘彈性、糊化黏度、衰減值及回生值均顯著降低（P<0.05）。說明添加鱗杯傘粉及黑木耳粉后的淀粉顆粒在加熱條件下較穩(wěn)定，且兩者均可有效抑制面團的短期回生和老化。面團的G'和G''均有不同程度的降低，且表現(xiàn)為彈性為主的弱凝膠態(tài)。此外，當小麥粉與鱗杯傘粉及黑木耳粉的添加比例分別為95:5及97:3時感官評分最高，適口性最好，煮制時間短且斷條率較低。兩者相比而言，后者的食用品質(zhì)更佳。綜上所述，兩種菇粉的添加不僅明顯改變了面團的加工特性，還對掛面的感官品質(zhì)及蒸煮特性產(chǎn)生了積極影響，改善了面條的食用品質(zhì)，為鱗杯傘粉及黑木耳粉面制品的開發(fā)提供了理論依據(jù)。

關(guān)鍵詞: 鱗杯傘  /  黑木耳  /  加工特性  /  掛面  /  食用品質(zhì)  

Abstract: The research aimed to investigate effects of the addition of Clitocybe squamulosa and Auricularia heimuer powders on processing properties of doughs and quality of dried noodles. For this purpose, wheat flour was mixed uniformly with C. squamulosa and A. heimuer powders at different ratios (100:0, 99:1, 97:3, 95:5, 90:10) respectively, the processing properties of mixed flour doughs were preliminarily determined by texture analyzer, viscometer and rheometer, and then the edible quality of prepared dried noodles were systematically analyzed. The results showed that compared with the pure wheat flour dough, the hardness of doughs increased significantly (P<0.05) with the gradual increase of the addition proportions of two mushroom powders, while the viscoelasticity, gelatinization viscosity, attenuation value and regeneration value all decreased significantly (P<0.05). This results indicated that the starch granules were stable under heating after adding C. squamulosa and A. heimuer powders, and the two powders could both effectively inhibit short-term retrogradation and aging of dough. In addition, G' and G'' of wheat flour doughs both reduced to different extents and the doughs were in a weak gel state dominated by elasticity. Moreover, when mixed wheat flour with C. squamulosa and A. heimuer powders at ratios of 95:5 and 97:3 respectively, the sensory score was the highest and palatability was the best, cooking time was short and breakage rate was low. But compared with the two, the latter's food quality was better. In summary, the addition of two mushroom powders not only obviously changed the processing properties of dough, but also exerted positive effects on sensory quality and cooking properties of dried noodles and improved the edible quality of noodles. The research would provide a theoretical basis for developing flour products added with C. squamulosa and A. heimuer powders.

圖  1   小麥粉與鱗杯傘粉添加對面團動態(tài)流變特性的影響

Figure  1.   Effect of the ratio of wheat flour to Clitocybe squamulosa poder on the dynamic rheological properties of dough

圖  2   小麥粉與黑木耳粉添加對面團動態(tài)流變特性的影響

Figure  2.   Effect of the ratio of wheat flour to Auricularia heimuer poder on the dynamic rheological properties of dough

圖  3   鱗杯傘面條感官評定

Figure  3.   Sensory evaluation of noodle with Clitocybe squamulosa

圖  4   黑木耳面條感官評定

Figure  4.   Sensory evaluation of noodle with Auricularia heimuer

圖  5   小麥粉與鱗杯傘粉及黑木耳粉添加比例對掛面煮制時間（A）、熟斷條率（B）、煮熟增重率（C）、蒸煮損失率（D）和自然斷條率（E）的影響

注：不同小寫字母表示同種菇粉在不同比例下差異顯著，P<0.05；*表示不同菇粉在同一比例下差異顯著，P<0.05；**表示不同菇粉在同一比例下差異極顯著，P<0.01。

Figure  5.   Effects of the ratio of wheat flour to Clitocybe squamulosa and Auricularia heimuer powder on the cooking time (A), breaking rate (B), cooking rate (C), cooking loss rate (D) and natural breakage rate (E) of noodle

表  1   掛面感官評價標準

Table  1   Sensory evaluation form of dried noodles

項目 評分標準 表現(xiàn)狀態(tài)（20分） 掛面直而不彎，外形整齊，表面結(jié)構(gòu)細密光滑，
彎曲度好（14～20分）
掛面略彎，外形尚整齊，表面結(jié)構(gòu)尚細密光滑，
彎曲度尚好（7～13分）
掛面較彎，外形不整齊，表面結(jié)構(gòu)粗糙不光滑，
易斷（0～6分） 色澤（20分） 顏色亮度好，分布均勻（14～20分）
顏色亮度一般，分布較不均勻（7～13分）
顏色發(fā)暗、發(fā)灰，分布很不均勻（0～6分） 黏彈性（20分） 面條松散無黏連，富有彈性（14～20分）
面條稍有黏連，彈性一般（7～13分）
黏連嚴重，彈性較差（0～6分） 硬度（20分） 掛面軟硬度適中（14～20分）
掛面略軟或略硬（7～13分）
掛面太軟或太硬（0～6分） 食味（20分） 口感好，有菌特有香味（14～20分）
口感一般，略有菌特有香味，但不明顯（7～13分）
口感差，特有香味或存有異味（0～6分）

表  2   小麥粉與鱗杯傘粉添加比例對面團質(zhì)構(gòu)特性的影響

Table  2   Effect of the proportion of wheat flour and Clitocybe squamulosa powder on texture characteristics of dough

小麥粉與鱗杯傘粉添加比例 彈性（mm） 硬度（N） 內(nèi)聚性 膠粘性（N） 咀嚼性 100:0 0.940±0.03a 423.00±10.37e 0.301±0.02a 795.00±17.64a 340.00±22.51a 99:1 0.850±0.02b 629.00±10.83d 0.300±0.01a 670.00±11.87b 330.00±19.83a 97:3 0.801±0.05c 689.00±12.37c 0.300±0.01a 606.00±22.34c 335.00±16.24a 95:5 0.780±0.01d 809.00±15.64b 0.310±0.02a 569.00±19.34d 344.00±17.85a 90:10 0.760±0.01e 854.00±17.36a 0.300±0.01a 554.00±22.56d 348.00±24.39a 注：不同小寫字母表示同列字母差異顯著，P<0.05；表3~表5同。

表  3   小麥粉與黑木耳粉添加比例對面團質(zhì)構(gòu)特性的影響

Table  3   Effect of the proportion of wheat flour and Auricularia heimuer powder on texture characteristics of dough

小麥粉與黑木耳粉添加比例 彈性（mm） 硬度（N） 內(nèi)聚性 膠粘性（N） 咀嚼性 100:0 0.940±0.03a 423.00±10.37e 0.300±0.02a 795.00±17.64a 340.00±22.51a 99:1 0.938±0.01b 555.00±20.58d 0.320±0.02a 787.00±43.25a 349.00±27.94a 97:3 0.931±0.01c 629.00±19.77c 0.310±0.01a 781.00±27.61a 344.00±29.61a 95:5 0.902±0.01d 727.00±33.62b 0.290±0.01b 722.00±28.16b 349.00±22.18a 90:10 0.855±0.01e 802.00±12.11a 0.290±0.01b 685.00±21.73c 355.00±39.20a

表  4   添加鱗杯傘粉混合粉的RVA參數(shù)

Table  4   Effect of Clitocybe squamulosa powder on gelatinization parameters

添加比例 峰值粘度（cP） 糊化溫度（℃） 回生值（cP） 衰減值（cP） 谷值粘度（cP） 最終粘度（cP） 100:0 2078.51±15.49a 61.56±3.27c 1332.79±8.69a 1552.04±6.37a 1100.68±6.43a 2380.47±11.28a 99:1 2054.68±12.51b 68.92±3.35b 1031.39±8.95a 1154.96±4.98b 912.720±1.02b 2131.11±7.49b 97:3 2036.38±9.85c 76.91±1.34a 1009.21±9.54b 1024.97±6.51c 781.410±5.25c 2130.62±3.28b 95:5 1776.66±10.32d 77.80±5.25a 989.200±6.37c 1006.19±3.25d 775.470±4.39c 2049.67±4.85c 90:10 1669.07±9.92e 78.30±3.26a 928.120±8.96d 944.590±6.32e 704.480±5.25d 2012.60±11.84d

表  5   添加黑木耳粉混合粉的RVA參數(shù)

Table  5   Effect of Auricularia heimuer powder on gelatinization parameters

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