功能性红曲米粉对面条品质的影响

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中图分类号：TS213.24 文献标识号：A 文章编号：1001-4942（2025）08-0132-07

AbstractIn order to investigate the effect of functional red yeast rice flour on quality of noodles，the functional red yeast rice flour was added into noodles at O（control）， 2% ， 4% ， 6% ， 8% and 10% of total mass，respectively to study its effct on drying，cooking，color，texture，tensile，shear and sensory evaluation of noodles. The results showed that the lovastatin content of red yeast rice flour was 0.5mg/g . Different red yeast rice flour addition amounts affcted the noodle characteristics to diferent degrees.When the adding amount of red yeast rice flour was 4% ，the noodle quality was better，and compared with the control group，the cooking loss rate reduced by 27.70% ，the cooked break rate reduced by 8.85% ，the hardness， adhesiveness， springiness，cohesiveness， gumminess， chewiness，resilience，maximum pulling force，pulling distance， shear hardness and shear power reduced by 6.72% ， 18.32% ， 10.38% ， 2.95% ， 9.61% ， 19.65% ， 8.39% ， 7.96% ， 9.95% ， 11.52% and 6.06% ，respectively ; L* and b* values reduced by 54.03% and 52.30% ，and a* values and sensory scores increased by 472.35% and 18.51% . In conclusion， the addition of red yeast rice flour could reduce the textural values of noodles，which could be atributed to the fact that the addition of red yeast rice flour reduced the content of gluten protein and starch in the noodles，which affcted their textural properties.Simultaneously，the addition of appropriate amount of red yeast rice flour could expand the gaps in the gluten network structure，increase the area of starch particles being wrapped，improve the drying rate，so as to reduce the production energy consumption.

KeyWordsFunctional red yeast rice flour; Noodle quality； Adding amount； Cooking characteristicsTextural characteristics； Sensory evaluation

红曲米又名红曲、红米或丹曲等，是将红曲霉菌接种在大米、糯米等淀粉类物质上发酵得到的产物[1]。（剩余9838字）