鲜湿面条褐变抑制剂的研究  

Study on browning inhibitors of fresh wet noodles

作　　者：程丽英 曹振霞 石奇磊 任红涛[2,3] CHENG Li-ying;CAO Zhen-xia;SHI Qi-lei;REN Hong-tao(School of Chemical Engineering&Food Science,Zhengzhou University of Technology,Zhengzhou 450044,Henan,China;College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,Henan,China;Zhengzhou Nutrition and Health Food Laboratory,Zhengzhou 450002,Henan,China)

机构地区：[1]郑州工程技术学院化工食品学院,河南郑州450044 [2]河南农业大学食品科学技术学院,河南郑州450002 [3]郑州市营养与健康食品重点实验室,河南郑州450002

出　　处：《粮食与油脂》2021年第9期42-46,共5页Cereals & Oils

摘　　要：为延缓或抑制鲜湿面条的褐变,根据鲜湿面条褐变原因,针对性地选取添加剂研究其抑制褐变效果。选取L^(*)作为评价指标,通过单因素试验发现:在37℃条件下,脱氢醋酸钠、曲酸、抗坏血酸对鲜湿面条褐变没有抑制效果,丙酸钙、柠檬酸、EDTA-Na_(2)、黄原胶对抑制面条褐变有效。根据响应面试验结果并进行验证得到鲜湿面条抑制褐变的最佳复配方案,以面粉质量为基准,丙酸钙0.108%、柠檬酸0.957%、EDTA-Na_(2)0.024%、黄原胶0.048%。In order to delay or inhibit the browning of fresh wet noodles,according to the reasons of the browning of fresh noodles,the effect of the additives on fresh wet noodles was studied. The experiment selects L^(*) as the main evaluation index,though single factor test,it was found that sodium dehydroacetate,kojicacid,ascorbic acid could not effectively inhibit browning of fresh wet noodles at 37 ℃,while calcium propionate,citricacid,EDTA-Na_(2),xanthan gum inhibit noodles browning effectively. Accoding to the resurts of response surface test and reritication,the best compound scheme for inhibiting browning of fresh and wet noodles was obtained: based on the mass of flour,calcium propionate 0. 108 %,citric acid 0. 957 %,EDTA-Na_(2)0. 024 %,xanthan gum 0. 048 %.

关 键 词：鲜湿面条 色泽 褐变 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]