生鲜湿面褐变影响因素、机理及控制技术研究进展  

Research progress on the influence factors,mechanisms and control technologies of the browning of fresh wet noodles

作　　者：王远辉[1] 张琼琼 张亚茹 张依琳 郭昱颖 李泽楷 蒋帅花 WANG Yuanhui;ZHANG Qiongqiong;ZHANG Yaru;ZHANG Yilin;GUO Yuying;LI Zekai;JIANG Shuaihua(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2020年第6期106-110,128,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南工业大学科学研究基金自然科学项目(青年支持计划)“生鲜湿面褐变底物与产物的分析鉴定及褐变机制”(2017QNJH16);河南省高等学校重点科研项目“生鲜湿面酶促褐变反应机理研究”(18A550003);河南工业大学“科教融合”项目“生鲜湿面褐变产物提取、分离纯化与结构鉴定”(26400030)。

摘　　要：面条是多个国家的主食品,其色泽是消费者喜爱与否的关键因素。在机制面条品种中,生鲜湿面煮制后口感最佳,但其褐变现象严重,严重限制销售规模。总结不同工业化加工方法制作的面条特点,根据加盐种类的不同将生鲜湿面分为白盐面条和黄碱面条两类,并分别介绍影响生鲜湿面褐变的因素、褐变机理,以及控制生鲜湿面褐变的技术方案,提出未来研究方向。Noodles are a staple food in many countries,and the color is a key factor for consumers′preference.Among various industrial processed noodles,fresh wet noodles have the best taste after cooking,but the browning is serious,which seriously restricts the sale scale.This review summarized the characteristics of noodles produced by different industrial processing methods,and classified fresh wet noodles into white salt noodles and yellow alkaline noodles according to the type of salt added.The influence factors of the browning of fresh wet noodles,the browning mechanisms,and the browning control technologies were introduced,and the future research directions were put forward.

关 键 词：多酚氧化酶 酶促褐变 醌 酪氨酸 黑色素 

分 类 号：TS201.2[轻工技术与工程—食品科学]