NaFeEDTA对鲜切面色泽及PPO活性影响的研究  

Effect of NaFeEDTA on Color Characteristics and PPO Activity of Wet Noodles

作　　者：王小伟[1] 侯彩云[1] 王启辉[1] 石文贞[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国粮油学报》2008年第3期43-46,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：探讨了NaFeEDTA强化鲜切面色泽及PPO活性的变化规律。结果表明,小麦粉加工精度越低,储藏时间越长,铁强化量越高,鲜切面颜色越深;与未经铁强化的鲜切面相比,适量的强化铁可以改善其色泽。小麦粉加工精度越低,PPO活性变化越明显;小麦粉的PPO活性与铁强化量成正比,一定浓度的NaCl溶液对PPO活性有一定影响。The color characteristics of NaFeEDTA fortified wet noodles was studied. Results show that the color of wet noodles is darker with reduced milling grade of flour, prolonged shelf time, and increased addition dosage of Fe. Comparing with unfortified flour, proper addition of Fe improves the brightness of noodles. The lower the flour milling grade, the more obvious the change of the PPO activity. The PPO activity of flour is correlative positively with the Fe addition dosage, and NaCl solution has an effect on restraining the PPO activity.

关 键 词：小麦粉 鲜切面 色泽 PPO 

分 类 号：TS202.3[轻工技术与工程—食品科学] S665.1[轻工技术与工程—食品科学与工程]