保鲜剂对泡泡青生湿面储藏品质的变化  

The effect of preservatives on the storage quality of bubble green wet noodles

作　　者：柏元鹏 吴静仪 吕庆云 王学东 常宪辉 蒋修军 万芳 刘亚东 BAI Yuanpeng;WU Jingyi;LYU Qingyun;WANG Xuedong;CHANG Xianhui;JIANG Xiujun;WAN Fang;LIU Yadong(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Key Laboratory of Agricultural Products Processing and Transformation of Hubei Province,Wuhan 430023,China;Key Laboratory of Deep Processing of Major Grain and Oil Products of Ministry of Education,Wuhan 430023,China;Hubei Jinshifeng Food Co.,Ltd.,SuiZhou 441300,China;Hubei Xiangsiri Food Co.,Ltd.,SuiZhou 441300,China;Hubei Hongxin Food Co.,Ltd.,Hong'an 438408,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]农产品加工与转化湖北省重点实验室,武汉430023 [3]大宗粮油精深加工教育部重点实验室,武汉430023 [4]湖北金银丰食品有限公司,随州441300 [5]湖北香思里食品有限公司,随州441300 [6]湖北宏信食品股份有限公司,红安438408

出　　处：《武汉轻工大学学报》2024年第6期19-27,共9页Journal of Wuhan Polytechnic University

基　　金：湖北省揭榜制粮食科技项目(编号:2023HBLSKJ007);湖北省重点研发计划项目(编号:2022BAD128);湖北省中央引导地方科技发展专项(编号:2022BGE247).

摘　　要：泡泡青营养丰富,引入面制品有助于提高其价值,丰富面条种类。泡泡青粉的加入会对面粉、面团品质产生一定的影响,泡泡青生湿面水分含量高且营养丰富,常温储藏容易褐变及变质,因此利用保鲜剂减缓泡泡青生湿面储藏过程中品质劣变,为泡泡青资源的利用打开新思路。本文主要以泡泡青为原料,探讨了泡泡青粉添加量、和面时间、醒发时间对泡泡青生湿面品质的影响,以及三种保鲜剂对泡泡青生湿面储藏品质的影响。得到泡泡青生湿面的最佳工艺条件为泡泡青粉添加量2 g/100 g、和面时间15 min、醒发时间30 min;护色剂D-异抗坏血酸钠,酸度调节剂柠檬酸钠、碳酸钠三种保鲜剂对泡泡青生湿面25℃下储藏过程中,加入碳酸钠时效果最佳,可以降低泡泡青生湿面25℃储藏过程中褐变程度,能延缓叶绿素的降解,减缓硬度和咀嚼性的下降趋势。Bubble green is nutritious,and its introduction into flour products can help improve their value and enrich the variety of noodles.The addition of bubble green powder will have certain effects on the quality of flour and dough.Bubble green wet noodles have high moisture content and rich nutrients,but are prone to browning and spoilage at room temperature.Therefore,the use of preservatives can slow down the deterioration of bubble green wet noodles during storage,opening up new ideas for the utilization of bubble green resources.This paper mainly uses bubble green as raw material to explore the effects of bubble green powder addition,kneading time,and fermentation time on the quality of bubble green wet noodles,as well as the effects of three preservatives on the storage quality of bubble green wet noodles.The optimal processing conditions for bubble green wet noodles are 2 g/100 g of bubble green powder addition,15 minutes of kneading time,and 30 minutes of fermentation time.The preservatives D-sodium erythorbate,sodium citrate,and sodium carbonate can reduce the degree of browning of bubble green wet noodles at 25℃ when sodium carbonate is added,and can slow down the degradation of chlorophyll,and the downtrend of hardness and chewiness.

关 键 词：泡泡青粉 生湿面 保鲜剂 储藏 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]