NaHCO3对非油炸全麦方便面品质及体外消化特性的影响

doi:10.7506/spkx1002-6630-20260101-002

食品科学 ›› 2026, Vol. 47 ›› Issue (11): 69-77.doi: 10.7506/spkx1002-6630-20260101-002

• 食品化学 • 上一篇

NaHCO3对非油炸全麦方便面品质及体外消化特性的影响

胡俊菡，尚芮仙，周朋辉，韩浩然，张剑，赵阳

（1.河南农业大学食品科学技术学院，河南郑州 450002；2.郑州市小麦精深加工与安全控制重点实验室，河南郑州 450002；3.白象食品股份有限公司，河南郑州 451100；4.农业农村部大宗粮食加工重点实验室，河南郑州 450002）

发布日期:2026-07-02
基金资助:
河南省科技攻关项目（232102111069）；河南省高等学校重点科研项目（25A550010）；河南省博士后科研资助项目（HN2022128）；河南农业大学拔尖人才项目（30501304）

Effect of NaHCO3 on the Quality and in Vitro Digestion Characteristics of Non-fried Whole Wheat Instant Noodles

HU Junhan, SHANG Ruixian, ZHOU Penghui, HAN Haoran, ZHANG Jian, ZHAO Yang

(1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2. Zhengzhou Key Laboratory of Wheat Deep Processing and Safety Control, Zhengzhou 450002, China; 3. Baixiang Foods Co. Ltd., Zhengzhou 451100, China; 4. Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China)

Published:2026-07-02

摘要/Abstract

摘要： 为改善全麦非油炸方便面的食用品质，本实验通过复水性测定、质构分析、扫描电子显微镜观察、傅里叶变换红外光谱分析、体外消化模拟及感官评价等方式，系统探讨不同NaHCO3添加量（0%、0.1%、0.2%、0.3%、0.4%、0.5%）对非油炸全麦方便面品质及体外消化特性的影响。结果表明，适量添加NaHCO3可有效提升产品的耐泡性、质构特性、感官品质与微观结构。当NaHCO3添加量为0.2%时，预估血糖生成指数降至最低值（62.68），无规卷曲相对含量为（17.23±0.36）%，亦为最低；蛋白质二级结构中β-折叠比例整体上升，α-螺旋与β-转角占比逐渐降低，蛋白质结构有序性提高。过量添加NaHCO3则会导致非油炸全麦方便面耐泡性下降、微观结构松散，淀粉抗消化性与蛋白质二级结构有序度降低。综合各项品质指标，NaHCO3在非油炸全麦方便面中的最适添加量为0.2%。

关键词: NaHCO3；非油炸全麦方便面；体外消化特性；食用品质

Abstract: To improve the eating quality of whole wheat non-fried instant noodles, this study examined the effects of different levels of NaHCO3 addition (0%, 0.1%, 0.2%, 0.3%, 0.4%, and 0.5%) on their quality and in vitro digestion characteristics by measurement of rehydration properties, texture analysis, scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), in vitro digestion simulation, and sensory evaluation. The results indicated that the appropriate addition of NaHCO3 effectively enhanced the foam resistance, texture characteristics, sensory quality and microstructure of the product. Upon the addition of 0.2% NaHCO3, the lowest estimated glycemic index (eGI) of 62.68, and the lowest proportion of random coil (17.23 ± 0.36)% were observed. The proportion of β-sheet in the secondary structure of proteins generally increased, and the proportions of α-helix and β-turn decreased accordingly, indicating improved structural order of proteins. Excessive addition of NaHCO3 resulted in a decline in the water-holding capacity, microstructural compactness, digestive resistance of starch, and order of protein secondary structure in the noodles. Considering all quality indicators, the optimal addition level of NaHCO3 in non-fried whole wheat instant noodles is 0.2%.

Key words: NaHCO3; non-fried whole wheat instant noodles; in vitro digestibility; eating quality

中图分类号:

TS217

胡俊菡，尚芮仙，周朋辉，韩浩然，张剑，赵阳. NaHCO3对非油炸全麦方便面品质及体外消化特性的影响[J]. 食品科学, 2026, 47(11): 69-77 https://doi.org/10.7506/spkx1002-6630-20260101-002

HU Junhan, SHANG Ruixian, ZHOU Penghui, HAN Haoran, ZHANG Jian, ZHAO Yang. Effect of NaHCO3 on the Quality and in Vitro Digestion Characteristics of Non-fried Whole Wheat Instant Noodles[J]. FOOD SCIENCE, 2026, 47(11): 69-77 https://doi.org/10.7506/spkx1002-6630-20260101-002

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NaHCO3对非油炸全麦方便面品质及体外消化特性的影响

Effect of NaHCO3 on the Quality and in Vitro Digestion Characteristics of Non-fried Whole Wheat Instant Noodles

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