改性大豆磷脂乳液对煮制面条黏连的抑制作用  

Inhibiting Effect of Modified Soybean Phospholipid Emulsion on the Adhesion between Cooked Noodles

作　　者：常战战 王纪鹏 刘云祎 张龙涛[1,2] 缪松 郑宝东 Chang Zhanzhan;Wang Jipeng;Liu Yunyi;Zhang Longtao;Miao Song;Zheng Baodong(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002;China-Ireland International Cooperation Centre for Food Material Science and Structural Design,Fuzhou 350002;Teagasc Food Research Centre,Moorepark,Fermoy,Co.Cork,999014 Ireland)

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]中国-爱尔兰国际合作食品物质学与结构设计研究中心,福州350002 [3]Teagasc食品研究中心,爱尔兰科克999014

出　　处：《中国食品学报》2022年第10期199-209,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省星火计划项目(2020S0024);福建省对外合作项目(20200I0011);福建省科技经济融合服务平台项目(KJG20006A)。

摘　　要：为延缓煮制面条的黏连,采用改性大豆磷脂制备乳液,测定乳液浸泡后面条表面黏性、质构特性、色泽、感官等指标,研究乳液浸泡对煮制面条黏连和食用品质的影响;测定乳液摩擦系数、粒径等指标,分析乳液浸泡影响煮制面条黏连的机制。结果表明:面条烹煮后在上述乳液中浸泡,可显著(P<0.05)降低面条的表面黏性,改善煮制面条间的黏连,且随油相质量分数的增加,乳液液滴粒径和浓度增大,摩擦系数降低,降黏连效果显著。浸泡处理后乳液液滴附着在面条表面,通过滚动轴承机制提高面条表面光滑度,防止黏连。随着放置时间的延长,面条表面水分减少,乳液液滴聚集形成油膜,保持其表面的低黏性。此外,烹煮后的面条在乳液中浸泡,可显著(P<0.05)提高面条的亮度,延缓食用品质的下降速度。In order to inhibit the adhesion of cooked noodles, the modified soybean phospholipid was used to prepare emulsion. Using surface stickiness determination, texture properties determination, color analysis, sensory evaluation and other test means, effects of emulsion soaking on the adhesion and eating quality of cooked noodle were investigated. And the mechanism of emulsion soaking affecting the adhesion of cooked noodles was investigated by friction coefficient and the particle size analyzer. The results showed that soaking noodles in the emulsion could significantly reduce(P<0.05) the surface stickiness of the cooked noodles and improve the adhesion between cooked noodles, and with the increase of oil mass fraction, the particle size and concentration of the emulsion droplets were increased, the friction coefficient was decreased. After soaking in the emulsion, the emulsion droplets adhere to the surface of the noodles, and improve the smoothness of the noodle surface and prevent adhesion of cooked noodles by ball-bearing effect. With the increase of storage time, the moisture content on the surface of the noodles decreases, and the emulsion droplets aggregate to form an oil film to keep the surface low stickiness. In addition, after soaked in the emulsion, the noodle brightness was improved(P<0.05), the reduction rate of noodle edible quality was delayed.

关 键 词：煮制面条 黏连 乳液 摩擦系数 食用品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]