摘要
为系统探明盐碱面条的品质差异及机制,以面粉粉质拉伸特性、黏度特性,面条的蒸煮、质构特性及贮藏稳定性为指标,研究NaCl和K_(2)CO_(3)对面条品质形成的影响,并从微观结构、蛋白质聚合、挥发性成分等方面探讨其品质差异的内在机理。结果表明,盐主要提高了面团和面条的延伸性,赋予面条较高的爽滑度及弹性,对淀粉黏度特性影响不明显;碱主要提高了面团的拉伸阻力和面条的硬度及拉断力,提高了淀粉的糊化黏度;添加盐和碱后,面条的蒸煮损失均增加;盐和碱均能显著抑制生鲜面中菌落总数的增加,提高贮藏稳定性,但0.5%K_(2)CO_(3)反而使褐变速率加快;扫描电子显微镜结果显示,NaCl诱导了面条表面光滑的微观结构,K_(2)CO_(3)使表面粗糙;K_(2)CO_(3)显著增加了蛋白质的热聚合速率和程度。NaCl增加了面条中挥发性成分的种类和浓度,使面条香味更为浓郁,但与空白风味相近,而K_(2)CO_(3)明显改变了面条的风味,生成特有的醛类化合物。
In order to systematically investigate the quality differences between salted and alkaline noodles and the underlying mechanism,the effect of NaCl and K_(2)CO_(3)on the quality formation of noodles was studied by evaluating the farinograph and extensograph properties and viscosity properties of wheat flour,as well as the cooking properties,texture properties,and storage stability of noodles.Additionally,the microstructure,protein aggregation and volatile components were investigated to explore the underlying mechanisms of the quality differences.The results showed that salt improved the extensibility of dough and noodles,endowed noodles with higher smoothness and elasticity,and showed little effect on starch viscosity,while alkali enhanced the tensile resistance of dough and the hardness and breaking force of cooked noodles,and increased the gelatinization viscosity of starch.The cooking loss of noodles increased with the addition of salt and alkali.Both salt and alkali significantly inhibited the increase of total plate count(TPC)in fresh noodles and consequently enhanced the storage stability,but 0.5%K_(2)CO_(3)accelerated the browning rate.The scanning electron microscopy(SEM)results showed that NaCl induced a smooth surface microstructure,while K_(2)CO_(3)resulted in a rough surface of noodles;K_(2)CO_(3)significantly increased the rate and extent of thermal polymerization of proteins in noodles.NaCl increased the type and concentration of volatile components in noodles,thereby making the aroma of noodles more intense,but the flavor was similar to that of the control.K_(2)CO_(3)significantly changed the flavor of noodles and resulted in the generation of unique aldehyde compounds.
作者
贾若兵
韩传武
孙庆杰
马萌
李曼
JIA Ruobing;HAN Chuanwu;SUN Qingjie;MA Meng;LI Man(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第16期91-97,共7页
Food Science
基金
国家自然科学基金面上项目(32072135)
中国科协青年人才托举工程项目(2019QNRC001)
山东省高校青创科技支持计划项目(2020KJF005)。
关键词
盐碱面条
宏观品质
微观特征
风味
面筋蛋白
salted and alkaline noodles
macroquality
microcharacteristics
flavor
gluten
