酸度调节剂对菠菜生湿面褐变及品质的影响  

Effects of Acidity Regulators on Browning and Quality of Fresh Spinach Noodles

作　　者：程玲玲 朱科学[1] 郭晓娜[1] Cheng Lingling;Zhu Kexue;Guo Xiaona(School of Food Science and Technology,Jiangnan University,Wuxi 214122)

机构地区：[1]江南大学食品学院,无锡214122

出　　处：《中国粮油学报》2022年第2期25-31,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划(2018YFD0401003)。

摘　　要：研究酸度调节剂(碳酸钠、碳酸钾、柠檬酸)对菠菜生湿面颜色及品质的影响规律。结果表明:碳酸钠和碳酸钾显著降低了(P<0.05)菠菜生湿面的ΔE*。当碳酸钠和碳酸钾添加量分别为0.15%(pH 8.24)和0.4%(pH 9.31)时,菠菜生湿面的ΔE*降至11.88和11.89。3种酸度调节剂均可以抑制菠菜生湿面多酚氧化酶活性,且其抑制效果在面条加工过程中已经发生。叶绿素结果显示当碳酸钾和碳酸钠添加量分别为0.21%和0.3%时,储藏24 h后的菠菜生湿面总叶绿素含量最高,分别为137.66、135.47 g/g。碳酸钠和碳酸钾的加入增加了菠菜生湿面的硬度、咀嚼性和拉断力,而柠檬酸有相反的影响。因此,添加适量的碳酸钠或碳酸钾可以延缓菠菜生湿面的褐变并影响其品质。The effects of three acidity regulators(sodium carbonate,potassium carbonate and citric acid)on the color and quality of fresh spinach noodles were discussed.The results indicated that adding sodium carbonate and potassium carbonate could reduce significantly(P<0.05)theΔE*of fresh spinach noodles.When the addition of sodium carbonate and potassium carbonate were 0.15%and 0.4%,respectively,theΔE*of fresh spinach noodles decreased to 11.88 and 11.89.All three acidity regulators inhibited fresh spinach noodles polyphenol oxidase activity and their inhibitory effect had occurred in noodle making.The chlorophyll results indicated that when the addition of potassium carbonate and sodium carbonate were 0.21%and 0.3%,respectively,the highest total chlorophyll content of fresh spinach noodles after storage of 24 hours was 137.66 g/g and 135.47 g/g,respectively.The addition of sodium carbonate and potassium carbonate increased the hardness,chewiness and tensile strength of fresh spinach noodles,while citric acid had the opposite effect.Therefore,the addition of appropriate amounts of sodium or potassium carbonate could delay the browning of fresh spinach noodles and affect its quality.

关 键 词：褐变 叶绿素 多酚氧化 酶品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]