微波处理对小麦粉理化特性及保鲜湿面品质的影响  

Effects of Microwave Treatment on Physicochemical Properties of Wheat Flour and Noodle Quality

作　　者：杨婧蓉 陈科涵 刘伯业[1,3] 张阜芃 杨振宇 YANG Jingrong;CHEN Kehan;LIU Boye;ZHANG Fupeng;YANG Zhenyu(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;School of International Education,Henan University of Technology,Zhengzhou 450001,China;Food Laboratory of Zhongyuan,Luohe 462300,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南工业大学国际教育学院,河南郑州450001 [3]中原食品实验室,河南漯河462300

出　　处：《食品科技》2024年第10期178-185,共8页Food Science and Technology

基　　金：漯河市重大科技创新专项(202001001);河南工业大学青年骨干教师培育计划项目。

摘　　要：目的:研究微波处理对小麦粉理化特性及面条品质的影响。方法:首先研究不同时间的微波处理对小麦粉微生物含量、多酚氧化酶(Polyphenol oxidase,PPO)活性、色泽及粉质特性的影响;然后采用微波灭菌后的小麦粉制备保鲜湿面,探究小麦粉微波杀菌时间对保鲜湿面货架期和感官品质的影响,确定小麦粉的最佳微波处理时间。结果:当微波处理时间为50 s时,小麦粉的菌落总数、霉菌和酵母菌总量分别降低了85%和93%,PPO活性下降了近54%。但随着微波处理时间进一步延长,小麦粉色泽略微变差并出现结块和局部发黄现象。结论:微波处理50s可以有效降低小麦粉的含菌量,小麦粉制备的保鲜湿面初始含菌量显著下降,有利于储藏期间抑制面条中微生物的生长繁殖,保鲜湿面的感官品质也不会发生显著改变,但随着微波处理时间进一步延长,保鲜湿面的质地变差,口感下降。该研究可为小麦粉和保鲜湿面在生产加工中的应用提供新的参考。Objective:To research the effects of microwave treatment on physicochemical properties of wheat flour and noodle qualities.Methods:First of all,the effect of microwave treatment at different time on the microbial content,polyphenol oxidase(PPO)activity,color and farinograph characteristics of wheat flour were studied.Then,the wheat flour after microwave sterilization was used to prepare long life noodles.The effects of microwave sterilization time on the shelf life and sensory quality of long life noodles were investigated to determine the optimal microwave treatment time of wheat flour.Results:A reduction of 85%and 93%in the total number of colonies,moulds and yeasts in wheat flour was observed when the microwave treatment time was 50 seconds.Furthermore,the PPO activity was reduced by nearly 54%.However,with the further extension of microwave treatment time,the color of wheat flour slightly deteriorated,and agglomeration and local yellowing occurred.Conclusion:Microwave treatment of wheat flour for 50 s can effectively reduce its bacterial content of wheat flour.The initial bacterial content of the long life noodles prepared with this wheat flour decreases significantly,which is shown to inhibit the growth and reproduction of microorganisms in noodles during storage,and the sensory quality of the long life noodles does not change significantly.However,with the further extension of the time of microwave treatment of wheat flour,the texture of the long life noodles becomes worse and the taste decreases.This study provides a new reference for the application of wheat flour and long life noodles in production and processing.

关 键 词：微波处理 小麦粉 保鲜湿面 保鲜效果 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]