【作者】 李霁玥； 姜丽娜； 马建辉； 郭波莉； 张影全；

【Author】 Li Jiyue;Jiang Lina;Ma Jianhui;Guo Boli;Zhang Yingquan;Institute of Food Science and Technology CAAS,Comprehensive Utilization Laboratory of Cereal and Oil Processing,Ministry of Agriculture and Rural;Henan Normal University;

【机构】 中国农业科学院农产品加工研究所农业农村部粮油加工综合利用技术集成实验室； 河南师范大学；

【摘要】 鲜湿面口感爽滑、筋道、有弹性、面香味浓,是最受消费者青睐的一类面条。磷酸盐是鲜湿面中常用的水分保持剂和品质改良剂。以鲜湿面专用粉为原料,系统探究了三聚磷酸钠、六偏磷酸钠、磷酸三钙、磷酸二氢钙在不同添加比例条件(0%、1%、2%、3%、4%)下,对鲜湿面烹调特性、质构特性等的影响规律,以期为鲜湿面品质改良与提升提供技术参考。烹调特性结果表明,在最佳烹煮时间下三聚磷酸钠和六偏磷酸钠显著提高了鲜湿面烹调吸水率,烹调吸水率随添加量的增加而增加,而添加磷酸三钙显著降低了鲜湿面的吸水率,添加磷酸二氢钙对烹调吸水率影响不大。添加三聚磷酸钠降低鲜湿面烹煮损失率,而添加磷酸三钙和磷酸二氢钙则提高了鲜湿面的烹煮损失率,磷酸二氢钙添加量与烹煮损失呈正相关,磷酸三钙则呈现先上升而后下降再上升趋势。TPA质构结果显示,添加磷酸盐后在最佳烹煮时间下鲜湿面的硬度、粘着性和咀嚼度均显著提升,尤其是4%的三聚磷酸钠效果最为明显。适量磷酸盐通过改善面条的吸水性、持水性,减少烹调损失,增强鲜湿面的面筋网络结构,提高硬度和咀嚼性,延缓品质恶变进程。更多还原

【Abstract】 Fresh wet noodles(FWN) have a smooth,chewy,elastic texture with a strong wheat aroma,making them highly favored by consumers.Phosphates are commonly used as moisture retainers and quality improvers in FWN.This study systematically investigated the effects of different proportions(0%,1%,2%,3%,4%) of sodium tripolyphosphate(STPP),sodium hexametaphosphate(SHMP),tricalcium phosphate(TCP),and monocalcium phosphate(MCP) on the cooking and textural properties of FWN,using flour specifically designed for this type of noodle as the raw materials.The aim was to provide theoretical and technical support for improving the quality of FWN.The cooking properties results showed that,under the optimal cooking time,STPP and SHMP significantly increased the water absorption ratio of FWN,water absorption ratio increasing as the additive amount increased.In contrast,adding TCP significantly reduced water absorption ratio,while MCP had little effect on water absorption ratio.STPP reduced the cooking loss ratio,whereas TCP and MCP increased it.A positive correlation was observed between the amount of MCP and cooking loss,while TCP showed an initial increase,followed by a decrease,and then another increase in cooking loss.The results of TPA demonstrated that the hardness,adhesiveness and chewiness of FWN were significantly improved after adding phosphate under the optimal cooking time,with the most pronounced effect at a 4%concentration STPP.These results showed that an appropriate amount of phosphate can enhance FWN quality by improving water absorption,water retention,cooking loss,and the gluten network structure,thereby increasing hardness and chewiness and delaying the process of quality deterioration.更多还原