【摘要】 将葡萄皮多酚按照不同浓度(0%、0.5%、1%、1.5%)加入面粉中制成生鲜面,研究其对面条品质的影响。结果表明:多酚添加浓度为1.5%时,面条感官颜色良好,面条的各项质构特性达到最佳状态,流变性质得到提高。同时葡萄皮多酚生鲜面具有明显的抑菌效果,菌落总数比空白下降56.5%。生鲜面的吸水性在多酚浓度1.5%时最大,但干物质损失率是0.5%时最小。此研究为葡萄皮多酚作为功能性配料在生鲜面中的应用提供基础依据。更多还原

【Abstract】 Grape skin polyphenols were added into flour with different concentration(0%, 0.5%, 1%, 1.5%) to make fresh noodles. The results showed that the noodles exhibited good color when polyphenols concentration was 1.5%. The texture properties of the noodles reached the optimum state, and the rheological properties were improved. At the same time, the fresh noodles had obvious antibacterial effect, and the total number of colonies decreased by 56.5% compared with the blank. The water absorption capacity achieved the maximum value when polyphenols concentration was 1.5%, while the dry matter loss rate was lower when polyphenols concentration was 0.5%. These results could provide valuable information for the formation of fresh noodles with polyphenols.更多还原