基于热重参数和蛋白质3个不同厂家方便面多指标分析  

Multi-indicator Analysis of Instant Noodles from 3 Different Manufacturers Based on Thermogravimetric Parameters and Protein

作　　者：周利兵 卢翠文[1] 王小蝶 梁安妮 ZHOU Libing;LU Cuiwen;WANG Xiaodie;LIANG Anni(Guangxi Science&Technology Normal University,Laibin 546199,China)

机构地区：[1]广西科技师范学院,广西来宾546199

出　　处：《山东化工》2024年第23期162-165,共4页Shandong Chemical Industry

基　　金：广西科技师范学院高等教育本科教学改革工程项目(2023GKSYGB18);广西科技师范学院重点科研项目资助(GXKS2021ZD004);广西科技师范学院高层次人才项目(GXKS2020GKY006);广西科技师范学院校级《物理化学》课程思政(教务发〔2020〕76号);广西科技师范学院校级一流本科课程《物理化学》(科师政发〔2020〕68号)。

摘　　要：选择厂家为厂家10、厂家11、厂家12的3种方便面作为研究对象,测定3种方便面的燃烧热、燃烧稳定性、脂肪、粗纤维、灰分、微量元素、蛋白质。结果表明,3种方便面的燃烧热在15676.56~19106.40 J/g,大小顺序为厂家11方便面>厂家10方便面>厂家12方便面。粗纤维含量在33.27%~35.6%,大小顺序为厂家12方便面>厂家11方便面>厂家10方便面。脂肪含量在0.10%~0.15%,大小顺序为厂家12方便面>厂家11方便面>厂家10方便面。蛋白质含量在0.12~0.16 g/100 g,平均值为0.15 g/100 g,大小顺序为厂家12方便面>厂家10方便面>厂家11方便面。灰分含量在1.31%~1.80%,大小顺序为厂家12方便面>厂家11方便面>厂家10方便面。3种方便面燃烧稳定性在0.39~0.76,顺序为厂家11方便面>厂家10方便面>厂家12方便面。根据3种方便面燃烧热、热重分析参数,脂肪、灰分、粗纤维含量、微量元素、蛋白质测定数据构建多指标评价体系,排序为厂家11方便面>厂家12方便面>厂家10方便面。本研究建立3种方便面的多指标分析及评价体系,为方便面的质量评价、综合利用和其食用价值提供一定的理论基础和科学指导。Three kinds of instant noodles with manufacturers as manufacturer 10,manufacturer 11 and manufacturer 12 were selected as the research objects to determine the heat of combustion,combustion stability,fat,crude fibre,ash,trace elements and protein of the three kinds of instant noodles.The results showed that the heat of combustion of the three kinds of instant noodles ranged from 15676.56 to 19106.40 J/g,and the order of magnitude was manufacturer 11 instant noodles>manufacturer 10 instant noodles>manufacturer 12 instant noodles.The crude fibre content ranged from 33.27% to 35.6%,and the order of magnitude was manufacturer 12 instant noodles>manufacturer 11 instant noodles>manufacturer 10 instant noodles.Fat content ranged from 0.10% to 0.15%,in the order of size was manufacturer 12 instant noodles>manufacturer 11 instant noodles>manufacturer 10 instant noodles.Protein content ranged from 0.12 to 0.16 g/100 g,with an average value of 0.15%,and the order of size was manufacturer 12 instant noodles>manufacturer 10 instant noodles>manufacturer 11 instant noodles.The ash content ranged from 1.31% to 1.80%,with the order of size was manufacturer 12 instant noodles>manufacturer 11 instant noodles>manufacturer 10 instant noodles.The combustion stability of the 3 instant noodles ranged from 0.39 to 0.76,with the order of manufacturer 11 instant noodles>manufacturer 10 instant noodles>manufacturer 12 instant noodles.A multi-indicator evaluation system was constructed using combustion heat,thermogravimetric analysis parameters,fat,ash,crude fibre content,trace elements,and protein measurement data from 11,12,and 10 instant noodle manufacturers.The results indicated that the order of manufacturer 11 instant noodles>manufacturer 12 instant noodles>manufacturer 10 instant noodles.This study establishes a multi-indicator analysis and evaluation system for three kinds of instant noodles to provide a certain theoretical basis and scientific guidance for the quality evaluation of instant noodles,their comprehensive utilisation and

关 键 词：方便面 燃烧稳定性 蛋白质 综合评价 

分 类 号：O65[理学—分析化学]