粮油食品科技
糧油食品科技
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SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS
2015年
4期
59-61
,共3页
热干面%蛋白质含量%碱度%物性指标
熱榦麵%蛋白質含量%堿度%物性指標
열간면%단백질함량%감도%물성지표
Reganmian%protein content%alkalinity%physical indicator
以目前武汉市场最具代表性连锁品牌和个体店所使用的热干面为样本，对其粗蛋白质含量、碱度、抗拉强度、硬度等性状指标进行分析，研究能反映武汉热干面品质特征的指标。数据显示，不同品牌热干面的蛋白质含量、碱度、硬度、咀嚼性、抗拉强度、弹性存在显著差异（P ＜0．05）；蛋白质含量、碱度、硬度、咀嚼性变异系数分别为7．1796％、9．6076％、9．8008％、9．7292％，抗拉强度和弹性变异系数较大。结果表明，蛋白质含量、碱度、硬度、咀嚼性4个指标适用于客观反映武汉热干面品质，且麦香园热干面各项品质指标最能代表武汉热干面品质特性。
以目前武漢市場最具代錶性連鎖品牌和箇體店所使用的熱榦麵為樣本，對其粗蛋白質含量、堿度、抗拉彊度、硬度等性狀指標進行分析，研究能反映武漢熱榦麵品質特徵的指標。數據顯示，不同品牌熱榦麵的蛋白質含量、堿度、硬度、咀嚼性、抗拉彊度、彈性存在顯著差異（P ＜0．05）；蛋白質含量、堿度、硬度、咀嚼性變異繫數分彆為7．1796％、9．6076％、9．8008％、9．7292％，抗拉彊度和彈性變異繫數較大。結果錶明，蛋白質含量、堿度、硬度、咀嚼性4箇指標適用于客觀反映武漢熱榦麵品質，且麥香園熱榦麵各項品質指標最能代錶武漢熱榦麵品質特性。
이목전무한시장최구대표성련쇄품패화개체점소사용적열간면위양본，대기조단백질함량、감도、항랍강도、경도등성상지표진행분석，연구능반영무한열간면품질특정적지표。수거현시，불동품패열간면적단백질함량、감도、경도、저작성、항랍강도、탄성존재현저차이（P ＜0．05）；단백질함량、감도、경도、저작성변이계수분별위7．1796％、9．6076％、9．8008％、9．7292％，항랍강도화탄성변이계수교대。결과표명，단백질함량、감도、경도、저작성4개지표괄용우객관반영무한열간면품질，차맥향완열간면각항품질지표최능대표무한열간면품질특성。
Taking Reganmian used in several the most representative chains and self -employed shop in Wuhan market as sample,the indexes including crude protein content,alkalinity,tensile strength and hardness were analyzed in order to find the quality indicators which reflected the characteristics of Wuhan Reganmian.The data showed that there were significant differences among different brand of Reganmian in protein content,alkalinity,hardness,chewiness,tensile strength,elasticity(P <0.05);For protein content,alkalinity,hardness and chewiness,the coefficients of variation were 7.179 6%,9.607 6%, 9.800 8% and 9.729 2%,respectively,while for tensile strength and elastic the coefficients of variation were higher.The result showed that the indexes,protein content,alkalinity,hardness and chewiness, were applied to objectively reflect the quality of Wuhan Reganmian.At present,the indexes of Reganmi-an in the shop named Maixiangyuan was of the most representative quality characteristics.
