碱性盐在生鲜湿面保鲜和品质调控中的应用

doi:10.7506/spkx1002-6630-20210927-328

食品科学 ›› 2022, Vol. 43 ›› Issue (16): 26-35.doi: 10.7506/spkx1002-6630-20210927-328

碱性盐在生鲜湿面保鲜和品质调控中的应用

田宇，刘伯业，陈复生，曹涵

（河南工业大学粮油食品学院，河南郑州 450001）

出版日期:2022-08-25 发布日期:2022-08-31
基金资助:
国家自然科学基金青年科学基金项目（31901640）；河南省青年人才托举工程项目（2021HYTP041）；河南工业大学高层次人才科研启动基金项目（2018BS010）；河南工业大学青年骨干教师培育计划项目

Alkaline Salts to Preserve and Improve the Quality of Fresh Wet Noodles

TIAN Yu, LIU Boye, CHEN Fusheng, CAO Han

(College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)

Online:2022-08-25 Published:2022-08-31

摘要/Abstract

摘要： 为深入探讨碱性盐对生鲜湿面保质期和品质特性的影响，选用不同添加量的5 种碱性盐（碳酸钠、碳酸钾、磷酸三钠、磷酸三钾及碳酸氢钠）制作生鲜面条，通过将菌落总数、L*值和表观状态作为表征生鲜湿面变质的可视化参数，确定不同碱性盐在生鲜湿面中的最适添加量；通过测定贮藏期间生鲜湿面pH值、面团流变学特性、面条烹饪特性和质构特性、感官评价并用扫描电镜观察微观结构综合分析碱性盐对生鲜湿面品质的影响规律。结果表明：与对照组相比，碱性盐添加可有效抑制生鲜湿面中微生物的生长，添加2.0%的碳酸钠，能够将生鲜湿面保质期延长2.5 倍，碱性盐均使面条呈现明亮的浅黄色外观，明显改善其表观状态，确定碳酸钠在生鲜湿面中最适添加量为1.0%，其余4 种碱性盐最适添加水平均为1.5%。在贮藏期间，添加碱性盐调控且稳定面条pH值，显著增强面团吸水率和拉伸特性、降低面团弱化度，且延伸度随着醒发时间的延长而降低；增加了生鲜湿面蒸煮损失，降低面条吸水率、提高硬度、拉伸强度、弹性、黏性和适口性。扫描电镜发现，碱性盐的添加能够加强生鲜湿面中蛋白质和淀粉的交联程度，从而形成更加连续致密的面筋网络结构。其中碳酸钠对生鲜湿面品质改善效果最为突出。

关键词: 碱性盐；生鲜湿面；保鲜效果；品质调控

Abstract: In order to explore the effects of alkaline salts on the shelf life and quality characteristics of fresh wet noodles, five alkaline salts (sodium carbonate, potassium carbonate, trisodium phosphate, tripotassium phosphate and sodium bicarbonate) at different addition levels were used to make noodles. The optimal addition level of each alkaline salt was determined based on the total plate count, L* value and apparent quality of fresh wet noodles. The effects of the alkaline salts on the quality of fresh wet noodles were comprehensively analyzed by measuring the pH, cooking quality and microstructure of raw noodles and the texture characteristics and sensory quality of cooked noodles as well as the rheological properties of dough. The results showed that compared with the control group, the addition of alkaline salts effectively inhibited microbial growth in fresh wet noodles. Adding 2.0% of sodium carbonate prolonged the shelf life of fresh wet noodles by 2.5 times. The alkaline salts resulted in a bright yellowish color and significantly improved the apparent quality of noodles. The optimum addition level of sodium carbonate in fresh wet noodles was 1.0%, and the optimum addition level of the other four alkaline salts was 1.5%. The alkaline salts regulated and stabilized the pH of noodles during storage, significantly enhanced the water absorption and tensile properties of dough, and reduced the weakening degree of dough; the extensibility of dough with added alkaline salts decreased with proofing time. In addition, the addition of alkaline salts increased the cooking loss, reduce the water absorption, and improve the hardness, tensile strength, elasticity, viscosity and palatability of noodles. Scanning electron microscopy (SEM) showed that the addition of alkaline salts enhanced the degree of cross-linking of protein and starch in noodles, thereby resulting in the formation of a more continuous and dense gluten network structure. Among the alkaline salts, sodium carbonate has the most prominent effect on improving the quality of fresh wet noodles.

Key words: alkaline salt; fresh wet noodles; preservation effect; quality control

中图分类号:

TS213.2

田宇，刘伯业，陈复生，曹涵. 碱性盐在生鲜湿面保鲜和品质调控中的应用[J]. 食品科学, 2022, 43(16): 26-35.

TIAN Yu, LIU Boye, CHEN Fusheng, CAO Han. Alkaline Salts to Preserve and Improve the Quality of Fresh Wet Noodles[J]. FOOD SCIENCE, 2022, 43(16): 26-35.

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碱性盐在生鲜湿面保鲜和品质调控中的应用

Alkaline Salts to Preserve and Improve the Quality of Fresh Wet Noodles

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