【摘要】 为延长鲜湿面的货架期,分别采取臭氧以及乳酸缓冲液对研究对象进行处理,结果表明:随着通入臭氧时间的延长,对小麦粉进行臭氧熏蒸结果显示,小麦粉的白度增加,湿面筋含量下降,面筋指数上升,小麦粉中多酚氧化酶的活性呈递减趋势。利用乳酸缓冲液进行鲜面条制作,研究发现,随着乳酸缓冲液pH值的下降,面片的总色度L值呈上升趋势。相较于空白组,面条在贮藏期间,色泽和口感均有显著性正向改变,并且低pH值的溶液,对微生物繁殖有抑制作用。选择臭氧处理小麦粉30min,和面使用的水溶液的pH值为3.5,二者协同处理后,面条的品质能得到显著改观。更多还原

【Abstract】 In order to prolong the shelf life of fresh noodles,ozone and lactate buffer were used to treat the subjects,respectively.The results showed that with the increase of ozone passage time,ozone treatment of the flour showed that the whiteness of the flour increased,the content of wet gluten decreased,the gluten index increased,and the activity of polyphenol oxidase in flour showed a decreasing trend.In the use of lactic acid buffer for fresh noodles,we found that with the decrease of pH of the lactic acid buffer,the patch’s total color value L was on the rise.Compared with the blank,the noodles in the storage period,color and taste were significant positive changes,and the lower the pH,the slower the growth of microorganisms.Selecting the ozone treatment flour for 10 min and the pH value of the aqueous solution of 3.5 synergies of the product,the noodle quality was significantly improved.更多还原