蔗糖酯乳液对鲜湿面条煮后黏连的抑制研究  

Inhibition of Sucrose Ester Emulsion on Adhesion of Fresh Wet Noodles After Cooking

作　　者：张方芹 王梅 林舒婷 张明如 袁佳 胡慧敏 钟杨 孙玥 梁进[1,2,3] 李雪玲 Zhang Fangqin;Wang Mei;Lin Shuting;Zhang Mingru;Yuan Jia;Hu Huimin;Zhong Yang;Sun Yue;Liang Jin;Li Xueling(College ofTea and Food Technology,Anhui Agricultural University of Science and Technology,Hefei 230036;Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization,Ministry of Agriculture and Rural Affairs,Hefei 230036;Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products,Hefei 230036)

机构地区：[1]安徽农业大学茶与食品科技学院,合肥230036 [2]农业农村部江淮农产品精深加工与资源利用重点实验室,合肥230036 [3]安徽省特色农产品高值化利用工程研究中心,合肥230036

出　　处：《中国粮油学报》2025年第3期62-70,共9页Journal of the Chinese Cereals and Oils Association

基　　金：安徽省重点研究与开发计划项目(202204c06020031)。

摘　　要：为延缓鲜湿面条因放置时间延长导致的感官及食用品质下降,采用蔗糖酯(SE)为乳化剂制备乳液,测定乳液浸泡对煮后鲜湿面条感官及食用品质的影响。结果表明:SE质量分数为0.4%,内相质量分数为1%~10%时制备的乳液对鲜湿面条黏连的抑制作用显著,放置30 min后鲜湿面条的表面黏性为(12.04±0.14)~(6.15±0.59)N·mm明显低于未处理鲜湿面条的(21.86±0.56)N·mm;且随着内相含量的增加,乳液粒径逐渐增大、稳定性降低。煮后鲜湿面条经乳液浸泡后,亮度和光滑度提高,光滑度由(5.63±0.92)分增加至(6.88±1.13)分,黏性降低、硬度增加。此外,当内相质量分数达到5%及以上可显著抑制煮后鲜湿面条的黏连。In order to delay the deterioration of sensory and edible qualities of fresh and moist noodles resulting from extended storage duration,sucrose ester(SE)was employed as an emulsifier to fabricate emulsion,and the impacts of emulsion soaking on the sensory and edible qualities of fresh and moist noodles were measured.The outcomes demonstrated that the emulsion produced with 0.4%of SE content and 1%to 10%of internal phase content exerted a prominent inhibitory effect on the adhesion of fresh moist noodles.The surface viscosity of fresh moist noodles after 30 minutes ranged from(12.04±0.14)N·mm to(6.15±0.59)N·mm,significantly lower than that of untreated fresh moist noodles(21.86±0.56)N·mm.As the internal phase content increased,the particle size of the emulsion gradually enlarged and its stability declined.After boiling,the brightness and smoothness of the fresh and wet noodles soaked in the emulsion were improved,with the smoothness increasing from(5.63±0.92)min to(6.88±1.13)min,the viscosity being reduced,and the hardness being increased.Additionally,when the content of the internal phase reached 5%or above,the adhesion of fresh and moist noodles after cooking could be significantly restrained.

关 键 词：鲜湿面条 质构特性 乳液浸泡 抑制黏连 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]