玉木耳多糖粉对全麦面团与鲜湿面条品质改善作用的研究

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Research on the Quality-Improving Effect of Auricularia cornea Polysaccharide Powder on Whole Wheat Dough and FreshWetNoodles

WANG Xueting1²， SUN Hui12， ZHAO Jing12， YUWEN Jinxuan1²， PEI Ying12* （1. CollegeofFoodScience andNutritional Enginering，JilinAgricultural Science and TechnologyCollege，Jilin 132000，China; 2.Brewing Technology Innovation CenterofJilin Province，Jilin Agricultural ScienceandTechnology College， Jilin 132000， China）

Abstract： In order to explore the improvement effect of the polysaccharide powder of Auricularia cornea on the qualityof whole wheat dough and fresh wet noodles，different proportions of the polysaccharide powderof Auricularia cornea were added to the whole wheat dough，and the textural properties of the dough，as well as the thermal processing properties and textural properties of the fresh wet noodles were deeply analyzed.The results showed that with the gradual increase of the addition proportion of the polysaccharide powderof Auricularia cornea， the hardness of thedough decreased significantly，and the elasticity increased significantly. Inaddition，when 1.8% of the polysaccharide powder of Auricularia cornea was added to the whole wheat flour，the fresh wet noodles obtained had the lowest broken noodle rate，cooking lossrate and iodine blue valueof the noodle soup，and the highest water absorption.

Keywords： Auricularia cornea polysaccharide powder; whole wheat dough; fresh wet noodles; texture properties

玉木耳是由毛木耳的白色变异菌株经过系统选育而获得的优质食用菌，含有丰富的多糖、蛋白质、维生素等营养物质及多种人体所需氨基酸。（剩余3348字）