制面方式对煮制面条粘连的影响

doi:10.3969/j.issn. 1673-1689.2021.06.010

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制面方式对煮制面条粘连的影响
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                        10.3969/j.issn. 1673-1689.2021.06.010
                    
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中图分类号:TS213.2
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Effect of Noodle Processing Technology on Adhesion of Cooked Noodles

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摘要:

通过二硫键含量测定，并采用十二烷基硫酸钠-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（质量分数）对煮制面条粘连的影响，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。压面时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，加水量为35%~37%时，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、硬度均显著降低（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依据。

Abstract:

Effects of noodle processing technology(extrusion, cutting) and water content (mass fraction) on adhesion of cooked noodle were investigated by disulfide bond content determination, sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE), Fourier transform infrared spectroscopy(FTIR), scanning electron microscope(SEM) and etc., and the mechanism was also discussed. Results showed that the brightness and surface viscosity of noodles prepared by cutting were significantly lower(P<0.05) than those prepared by extrusion. No significant difference was observed in hardness and cooking quality.The sheeting procedure induced the decrease of α-helix structure and the increase of disulfide bonds content in noodles, favoring the formation of a dense and continuous gluten network which inhibited the gelatinization and escape of starch granules. Additionally, the brightness of noodles, the surface tackiness and hardness of cooked noodles obtained by both processing technology decreased significantly(P<0.05) with the increase of water content in the range of 35%~37%, while the gluten network and surface structure were improved. The results could provide a reference for the improvement of noodle extrusion technology, and also provide a basisfor the optimization of noodle processing technology.

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常战战,王纪鹏,刘云祎,张龙涛,缪松,郑宝东.制面方式对煮制面条粘连的影响[J].食品与生物技术学报,2021,40(6):76-85.

CHANG Zhanzhan, WANG Jipeng, LIU Yunyi, ZHANG Longtao, ZHANG Longtao, ZHENG Baodong. Effect of Noodle Processing Technology on Adhesion of Cooked Noodles[J]. Journal of Food Science and Biotechnology,2021,40(6):76-85.

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在线发布日期: 2021-07-26
出版日期: 2021-06-25

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