碳酸钠浓度对面条品质的影响  

The effect of sodium carbonate concentration on noodle quality

作　　者：张梦迪 陆启玉[1] ZHANG Meng-di;LU Qi-yu(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,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：《粮食与油脂》2021年第4期129-132,共4页Cereals & Oils

基　　金：国家自然科学基金项目(31772002)。

摘　　要：探究了碳酸钠浓度对面条质构、拉伸、蒸煮特性的影响。选用甘氨酸(Glycine)—NaOH(GBS,pH为9.6、10.4)和NaHCO3—NaOH(SBBS,pH为9.6、10.4)两种缓冲液,保持pH不变,改变碳酸钠浓度,观察对面条的影响规律。结果发现:GBS pH为9.6时,面条的硬度、拉断力和拉伸距离在碳酸钠浓度为10 mmol/L时达到最高值,SBBS pH 9.6时,面条硬度在碳酸钠浓度为20 mmol/L时最大,拉断力和拉伸距离相较于空白有所增加。GBS和SBBS pH为10.4时,随着碳酸钠浓度增加,与空白相比,面条硬度、拉断力和拉伸距离呈增加趋势;GBS和SBBS pH为9.6时,与对照相比,面条蒸煮损失降低。缓冲液pH 9.6时,干物质吸水率在碳酸钠浓度为15 mmol/L时达到最高。GBS和SBBS pH为10.4时,干物质吸水率变化趋势相反。The influence of sodium carbonate concentration on the texture,stretching and cooking characteristics of noodles were explored with two buffers:Glycine—NaOH(GBS,pH 9.6,10.4)and NaHCO3—NaOH(SBBS,pH 9.6,10.4)that keep the p H constant.The results showed that:when GBS pH was 9.6,the hardness,breaking force and stretching distance of noodles reached the highest value when the sodium carbonate concentration was 10 mmol/L.When SBBS p H was 9.6,the noodles hardness was the largest when the sodium carbonate concentration was 20 mmol/L,The breaking force and stretching distance were increased compared to the blank.When the p H of GBS and SBBS was 10.4,the hardness,breaking force and stretching distance of noodles increased with the increase of sodium carbonate concentration compared with the blank;when the pH of GBS and SBBS was 9.6,the cooking loss of noodles was reduced compared with the control.When the buffer pH was 9.6,the dry matter water absorption rate reached the highest when the sodium carbonate concentration was 15 mmol/L.When the pH of GBS and SBBS was 10.4,the change trend of water absorption was opposite.

关 键 词：PH 缓冲液 碳酸钠浓度 面条 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]