面条食用品质评价方法研究

以25个中澳小麦品种(系)为材料,研究了影响面条品质评价结果的因素,以及客观性品质评价方法在面条食用品质评价中应用的可行性,并对其中存在的问题进行了分析与探讨。结果表明,面条的尺寸、评价方法、加盐与否等都会对参试小麦品种(系)面条品质评价结果的绝对值和相对排序产生重要影响。因此,在评价小麦品种(系)的面条加工适应性时,一定要注意保持各个操作步骤的一致性与标准化。用一种方法来评价不同小麦品种(系)所制面条的食用品质时,应采用的较优条件为:用细面条、不加盐、最佳煮制时间的样品准备方式,相同放置时间、相同样品评价前处理方式。当多种评价方法结合使用时,选用宽面条可以较好的保持评价结果的一致性。在用QTS-25型质构仪评价面条品质时,可用粘结性评价细面条的光滑性,用断裂力和咀嚼性评价宽面条的韧性。

Noodle quality evaluating methods

25 wheat varieties were used to study the factors that affect noodle quality evaluation results and the possibility of using texture analyzer in evaluating noodle quality,and discusses the problems existed in evaluating noodle quality.Results showed that,noodle quality evaluating results and relative position of different wheat varieties are influenced greatly by noodle size,evaluating method,cooking time,cooling time,cooling method,evaluating institution and salt.So,each operating step must be make consistent and standardized to evaluate wheat varieties noodle processing quality.When using only one method to evaluate wheat varieties noodle eating quality,noodles should be 2 mm in wide,without salt,cooked in optimai cooking time,and the stored time and pretreatment should be the same during the evaluating course.But,noodles should be 5 mm in wide when many evaluating methods were used together.When the QTS-25 texture analyzer was used to evaluate noodle quality,cohesiveness gotten from the instrument can be used to evaluate smoothiness;fracture force and chewiness can be used to evaluate elasticity in sensory evaluating system.