制面方式对煮制面条黏连的影响
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1.福建农林大学食品科学学院;2.中爱国际合作食品物质学与结构设计研究中心

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Effect of noodle making modes on the adhesion of cooked noodles
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1.College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian,P R China;2.China-Ireland International Cooperation Centre for Food Material Science and Structural Design,Fujian Agriculture and Forestry University,Fuzhou,Fujian

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    摘要:

    煮制面条黏连是目前餐饮外卖的一个难题。本文旨在探讨不同工艺对煮制面条黏连的影响。通过二硫键含量测定、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)、傅里叶变换红外光谱(FTIR)、扫描电子显微镜(SEM)等手段,研究了制面方式(挤出,切面)和加水量对煮制面条黏连的影响,并分析其作用机理。结果表明,切面方式所制得面条亮度以及烹煮后的表面黏性显著低于(P<0.05)挤出方式,硬度和蒸煮品质无显著区别。压延过程导致面条中的α-螺旋结构降低,二硫键含量增加,有助于形成致密而连续的面筋网络结构,可抑制淀粉颗粒的糊化和逸出。此外,在35%~37%范围内,随着加水量的增加,两种工艺所得面条的亮度和烹煮后的表面黏性、硬度显著降低(P<0.05),但面条面筋网络和表面结构均得到改善。本研究结果可为面条挤出工艺改进提供参考,也可为面条加工工艺优化提供数据。

    Abstract:

    At present, the adhesion of cooked noodles is a problem in catering takeaway. Effects of processing technology on the adhesion of cooked noodles were discussed. Using disulfide bond content determination, SDS-PAGE, FTIR, SEM and other test means, effects of noodle making modes (extrusion, cutting) and water addition on the adhesion of cooked noodle were investigated, and the mechanism was analyzed. Results showed that the brightness and surface tackiness of noodles prepared by cutting were significantly lower (P<0.05) than extrusion. No significant difference were found in hardness and cooking quality. After sheeting procedure, the α-helix structure was decreased, the content of disulfide bonds was increased. And the noodles possess a tight and continuous gluten network, which inhibits the gelatinization and the escape of starch particles. Additionally, in the range of 35% to 37%, with the increase of water addition, the brightness, the surface tackiness, hardness of the cooked noodles obtained by both processes were reduced (P<0.05), while the gluten network and surface structure were improved. The results could provide reference for the improvement of noodle extrusion procedure, and also provide data for the optimization of noodle processing technology.

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  • 收稿日期:2020-12-14
  • 最后修改日期:2021-01-11
  • 录用日期:2021-01-15
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