醒发工艺对挂面品质及风味的影响  

Effect of resting process on quality and flavor of dried noodles

作　　者：郭佳 刘翀[1] 郑学玲[1] GUO Jia;LIU Chong;ZHENG Xueling(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南省郑州市450001

出　　处：《食品与发酵工业》2024年第11期247-253,I0010,I0011,共9页Food and Fermentation Industries

基　　金：国家现代农业(小麦)产业技术体系建设(CARS-03-39);中原学者工作站:营养健康面条制品加工关键技术及新产品研发(224400510022)。

摘　　要：挂面加工当前多以精制面粉为原料,使用中温干燥工艺,易造成其营养和风味损失。为探究醒发工艺对挂面品质及风味的影响,对不同醒发方式、时间的挂面进行力学特性、蒸煮品质、质构特征、菌落总数、感官评价和挥发性风味物质的测定。结果表明,挂面的最佳醒发工艺为:面絮醒发1.0 h,复合压延4次后面带醒发1.0 h。此工艺条件下,挂面柔韧性高,吸水率高,蒸煮损失率低,硬度小,拉断距离大,检测出风味物质37种,其中醇、醛、酯、酚类化合物总含量达80%以上,具有良好的风味品质。该研究可为提升工业化挂面产品的品质和风味特性提供理论和技术支持。Currently,dried noodles are mostly processed using refined flour as raw material and medium temperature drying process,resulting in a lack of nutrition and flavor.To investigate the influence of the resting process on the quality and flavor of dried noodles,the mechanical properties,cooking quality,texture,total bacterial colony count,sensory evaluation,and volatile flavor substances were determined for dried noodles with different resting methods and times.Results showed that the best resting process for naturally fermented dried noodles was 1.0 h for resting and 1.0 h for dough sheet after four times of compound sheeting.Under this process condition,the dried noodles had high flexibility,high water absorption,low cooking loss,low hardness,and large extension distance,and 37 kinds of flavor substances were detected,among which the total content of alcohols,aldehydes,esters,and phenolic compounds reached more than 80%and had good flavor quality.This study can provide theoretical and technical guidance for the production of industrial-dried noodles.

关 键 词：自然发酵 挂面 醒发工艺 风味物质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]