【摘要】 为开发桑葚保健挂面新产品，通过对比试验，研究了桑葚粉添加量对小麦面团流变学特性及对桑葚挂面色泽、蒸煮特性、感官品质、质构特性和抗氧化活性的影响。结果表明：桑葚粉的添加降低了小麦面团的吸水率、形成时间、稳定时间和面团热稳定性，弱化了小麦面团的蛋白网络结构，提高了小麦淀粉糊化性能，延缓了面团老化，且桑葚粉添加量低于10%时，面团各项指数值与纯面粉面团最为接近；随着桑葚粉添加量的增加，挂面的紫红色不断加深，最佳蒸煮时间减少，蒸煮损失率和断条率逐渐增加，感官评分先升高后降低，硬度、咀嚼性和胶着性逐渐降低，弹性和黏聚性先升高后降低，当桑葚粉添加量为10%时，挂面色泽最好，感官评分最高，具有良好的蒸煮特性和质构特性。挂面抗氧化活性结果显示，桑葚粉的添加提高了挂面对羟自由基、2,2’-联氮-双(3-乙基苯并噻唑啉-6-磺酸)(2,2’-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)阳离子自由基和1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基的清除率，增强了挂面的抗氧化能力。综上所述，当桑葚粉添加量为10%时，制作的挂面品质特性较优。更多还原

【Abstract】 In order to develop mulberry health noodles new products,the effects of mulberry powder addition on wheat dough rheological properties and the color,cooking characteristics,sensory quality,texture properties and antioxidant capacity of the mulberry noodles were investigated.The results showed that the water absorption,formation time,stability time and thermal stability of the wheat dough was reduced,protein network structure was weaken,the gelatinization performance of starch was improved,the aging of dough was delayed,with the addition of mulberry powder.When the addition of mulberry powder was below 10%,the values of various indices of dough were the closest to those of the pure wheat flour dough.With the increasing addition amount of mulberry powder,the purple-red color of the noodles deepened continuously,the optimal cooking time gradually decreased,the cooking loss rate and cooked broken rate gradually increased,the sensory score initially increased and then decreased,the hardness,chewiness and adhesiveness gradually decreased,and the elasticity and cohesiveness initially increased and then decreased.When the addition amount of mulberry powder was 10%,the noodles had the best color,the highest sensory score,and better cooking and texture properties.The experiment results of the antioxidant activity showed that the scavenging rates of hydroxyl radicals,2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS) cation radicals and1,1-diphenyl-2-picrylhydrazyl(DPPH) radicals of the mulberry noodles was increased with the addition of mulberry powder,to enhanced the antioxidant capacity of noodles.In conclusion,when the addition of mulberry powder is 10%,the quality characteristics of the mulberry dried noodles are better.更多还原