【摘要】 藜麦原产于南美洲安第斯山区,具有"营养黄金""未来食品"的美誉,但中国种植藜麦历史短,食用基础都在国外,如何丰富藜麦的食用方法,开发具有中国特色的藜麦食用方法显得十分必要。试验研究藜麦粉与高筋面粉不同配比混合粉的糊化特性,进一步测定由这些混合粉制成碗托的质构特性。结果表明,随着藜麦粉添加量的增加,混合粉糊化峰值黏度、最低黏度、崩解值等特征参数逐渐降低,而最终黏度、消减值、糊化温度随藜麦粉添加量而呈上升趋势,黏度达到最大值所需的时间基本没有变化。加入藜麦会使碗托在硬度、胶黏性、咀嚼性方面得到提高,而黏附性变小,内聚性、弹性等特性降低,且在藜麦添加量30%时碗托的品质最接近传统碗托,所形成的碗托香味更加浓郁,颜色加深。更多还原

【Abstract】 Quinoa(Chenopodium quinoa Willd) was from the Andes mountains, and is referred to as the "gold nutrition" "food of the future", so more and more scientists pay attention to quinoa. However, the time of growing and consuming quinoa was shorter in China, and studying suitable cooking methods for Chinese was very necessary. Analyze gelatinization characteristics of mixed powder adding different proportions quinoa to flour, then measure the quality and structure of Wantuo which made by added different proportions quinoa powder to high gluten flour by texture analyzer. The results showed that with the increasing of adding amount of quinoa powder, peak viscosity and breakdown value reduced, however the final viscosity, setback and gelatinization temperature rose, and the needed time for maximum viscosity did not change. Adding quinoa powder could make Wantuo harder, adhesive, more chewing, and adhesion, cohesion and elastic properties decreased. The quality of 30% quinoa Wantuo was closest with the traditional Wantuo, and this Wantuo was richer in flavor and darker.更多还原