酸性电解水对荞麦面条保鲜及食用品质的影响  

Effects of acidic electrolyzed water on preservation and edible quality of buckwheat noodles

作　　者：于章龙 赵智勇 刘瑞[2] 孙元琳[2] 宋昱 蔡岳 YU Zhang-long;ZHAO Zhi-yong;LIU Rui;SUN Yuan-lin;SONG Yu;CAI Yue(Institute of Cotton Research,Shanxi Agricultural University,State Key Laboratory of Sustainable Dryland Agriculture(in preparation),Yuncheng 044000,Shanxi,China;Department of Life Science,Yun Cheng University,Shanxi Key Laboratory of Characteristic Agro-Products Processing,Yuncheng 044000,Shanxi,China)

机构地区：[1]山西农业大学棉花研究所,省部共建有机旱作农业国家重点实验室(筹),山西运城044000 [2]运城学院生命科学系,特色农产品加工山西省重点实验室,山西运城044000

出　　处：《粮食与油脂》2022年第11期16-21,共6页Cereals & Oils

基　　金：山西农业大学省部共建有机旱作农业国家重点实验室自主研发项目(20220401091002-2-1);山西省基础研究计划项目(20210302124069);山西省高等学校科技创新项目(2022L089);山西省现代农业产业技术体系建设专项资金;黄土高原特色作物优质高效生产省部共建协同创新中心(SBGJXTZX-07);特色农产品发展学科群科研项目(SKX-202211);运城学院食品科学与工程校级重点学科经费资助(XK-2021008)。

摘　　要：采用微酸性电解水、高温蒸汽以及相应复合方式对荞麦面条保鲜处理,并比较各处理方式对荞麦面条贮藏期间细菌总数、蒸煮品质、质构特性和感官品质的影响。结果表明,各处理组荞麦面条贮藏期较对照组均有所延长,酸性电解水加高温蒸汽处理组面条贮藏期比对照组延长了6 d。在各自安全贮藏期内,各处理组面条酸度、白度均在标准范围内,且各处理组酸度均低于对照组,同时也延缓了白度的降低。综合比较蒸煮特性、质构特性和感官评价各指标,酸性电解水加高温蒸汽处理组面条在贮藏7 d左右时具有最佳口感和较高评分。因此,酸性电解水加高温蒸汽处理不仅可以延长面条贮藏期且可以提高面条品质,为鲜湿荞麦面条商业化生产提供参考。Buckwheat noodles were kept fresh by slightly acidic electrolytic water,high temperature steam and the corresponding composite methods,and the effects of each treatment on the total number of bacteria,cooking quality,texture characteristics and sensory quality of buckwheat noodles during storage were compared.The results showed that the storage period of buckwheat noodles in each treatment group was longer than that in the control group,and the storage period of noodles in the acidic electrolyzed water plus high temperature steam treatment group was 6 d longer than that in the control group.During the safe storage period,the acidity and whiteness of noodles in each treatment group were within the standard range,and the acidity of noodles in each treatment group was lower than that in the control group,and the reduction of whiteness was also delayed.By comprehensive comparison of cooking characteristics,texture characteristics and sensory evaluation indexes,acidic electrolyzed water plus high temperature steam treatment group had the best taste and higher score when the noodles were stored for about 7 d.Therefore,acidic electrolyzed water plus high temperature steam treatment could not only prolong the storage period of noodles but also improved the quality of noodles,which provided a reference for the commercial production of fresh wet buckwheat noodles.

关 键 词：荞麦面条 电解水 保鲜 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]