鲜加盐白面条色泽及其影响因素的研究  

Studies on the Color of Fresh White Salted Noodle and Its Affecting Factors

作　　者：兰静[1] 赵乃新[1] 程爱华[1] 王乐凯[1] 戴常军[1] 李宛[1] 

机构地区：[1]农业部谷物及制品品质检验测试中心,哈尔滨150086

出　　处：《黑龙江农业科学》2006年第2期44-47,共4页Heilongjiang Agricultural Sciences

摘　　要：研究了黑龙江省小麦品种龙麦26和龙辐麦12在四个加水量水平28％～40％下的鲜加盐白面条（FWSN）制作与色泽。结果表明，两个品种FWSN加水量在28％～32％时，亮度（L^＊）显著降低，黄度（b^＊）显著增大；加水量在32％～45％时，L^＊值升高，b^＊值降低。两个品种FWSN放置24h后，随着加水量提高，L^＊值降低，红度a^＊值显著增加，b^＊值变化不大。在加水量28％，放置3h和24h，FWSN的L^＊值较高。FWSN在储藏期间色泽稳定性和保持性很关键。结果表明，两个品种放置3～72h，FWSN的L^＊值显著降低。对于不同地点种植的龙麦26和龙辐麦12，蛋白质含量与FWSN的L^＊值显著负相关（r=-0．446，p=0．05）。随着出粉率提高，FWSN的L^＊值显著降低。不同地点种植的龙麦26和龙辐麦12，多酚氧化酶活性对FWSN色泽影响不大。The influence of four water absorption levels ranged from 28%～40% was examined on the processing and color of fresh white salted noodles（FWSN） made from Longmai26 and Longfumai12 grown in Heilongjiang Province. Significant decline was detected in the FWSN brightness（L^＊） as water absorption ranged from 28%～32% between the varieties. Then the L%＊ values of FWSN increased when water absorption levels were 320%～40%. Significant increase in FWSN yellowness（b^＊） was observed in each variety from 28%-32%, but the b^＊ values of FWSN decreased with increasing water absorption. After storaged for 24h, L^＊ values of the FWSN decreased and redness（a^＊） significantly increased, but b＂ values kept constant, it is important that the color＇s retentivity and stability of FWSN during storage. Significant decline of L^＊ values was detected in the FWSN when they were stored from 3～72h. For the spring wheat cultivars Longmai26 and Longfumai12 that planted in different regions, a significant and negative relationship（r=-0. 446, p=0.05） was found between brightness（L^＊） and protein content. Significant decrease of L^＊ values was observed in each variety as yield increasing. For each variety planted in different region, polyphenol oxidase activitiy（PPO） had little effect on color of FWSN.

关 键 词：FWSN 色泽 影响因素 相关性 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]