【作者】 张梦迪； 陆启玉；

【Author】 Zhang Mengdi;Lu Qiyu;College of Food Science and Technology,Henan University of Technology;

【机构】 河南工业大学粮油食品学院；

【摘要】 本文探究了碳酸钠离子浓度变化对面条质构、拉伸、蒸煮特性的影响。选用Glycine-NaOH（GBS,pH为9.6,10.4）和NaHCO₃-NaOH（SBBS,pH为9.6,10.4）2种缓冲液,保持pH值不变,改变碳酸钠添加的浓度（mNaCO₃:mBS=1:9）,观察和面水离子浓度发生变化时对面条的影响规律。结果发现:GBS和SBBS pH 9.6和10.4时,随着离子浓度增加,与对照相比,面条硬度都有所增加;GBS和SBBS pH为9.6和10.4时,与对照相比,面条拉断力和拉伸距离呈增加趋势;GBS和SBBS的pH值为9.6时面条蒸煮损失与离子浓度呈反比。干物质吸水率在GBS的pH值为10.4时增加,在SBBS的pH 10.4时吸水率降低。结果表明:pH一定时,离子浓度增加使得蛋白质分子彼此聚集,结合的更紧密,面团筋力增强,使形成的面条的弹性变好;离子浓度对蒸煮损失和吸水率的影响规律性不同,这与其浓度变化时所处的pH环境和缓冲液（BS）的种类有关。更多还原

【Abstract】 This article explored the influence of sodium carbonate ion concentration changes on the texture,stretching and cooking characteristics of noodles.Choose two buffers:Glycine-NaOH（GBS,pH 9.6,10.4） and NaHCO₃-NaOH（SBBS,pH 9.6,10.4）,keep the pH constant,and change the concentration of sodium carbonate added（mNaCO₃:mBS=1:9） observe the law of influence on noodles when the ion concentration of the surface water changes.The results showed that when GBS and SBBS pH were 9.6 and pH 10.4,with the increase of ion concentration,the hardness increased compared with the control;when GBS and SBBS pH were 9.6 and 10.4,the tensile force and the stretching distance showed an increasing trend;when GBS and SBBS pH were 9.6,the noodle cooking loss was inversely proportional to the ion concentration.The water absorption of dry matter increased at GBS pH 10.4,and decreased at SBBS pH 10.4.The results showed that:when the pH was constant,the increase of ion concentration made the protein molecules aggregate with each other,the binding was tighter,the dough strength was strengthened,and the elasticity of the formed noodles becomes better;the effect of ion concentration on the cooking loss and water absorption was different.The pH environment in which the concentration changes was related to the type of buffer（BS）.更多还原