【摘要】 挂面在加工和储藏过程中产生的酸败严重影响了其品质。对挂面酸败产生的机制和控制技术进行研究,采用高效液相色谱分析A1小麦粉、新鲜和储藏40 d挂面的脂肪酸组成和含量,并分析其酸价、过氧化值和TBA值的变化,结果显示亚油酸(C18∶2)、亚麻酸(C18∶3)发生氧化分解是挂面酸败产生的主要原因。分析五种小麦粉以及添加脂溶性、水溶性迷迭香A1小麦粉生产的挂面加工和储藏过程中酸价、过氧化值和TBA值的变化,结果表明采用不易产生酸败的小麦粉和添加一定量的脂溶性、水溶性迷迭香生产挂面可延缓挂面的酸败。更多还原

【Abstract】 To study the rancidity mechanism and control technology of dry noodles in storage and processing,five kinds of wheat flour and flour added with water-soluble or oil-soluble rosemary were used as test material,high performance liquid chromatography was used to analyze the composition and content of fatty acids of wheat flour,fresh dry noodles and dry noodles at 40d storage,and the change of acid value,peroxide value and TBA value were analyzed.Results:The rancidity of dry noodles is mainly caused by oxidation of linoleic acid and linolenic acid.The rancidity of dry noodles could be suspended by using certain kinds of wheat flour,which are not easy arising rancidity for manufacture of dry noodles,and by adding water-soluble or oil-soluble rosemary in noodle manufacture.更多还原