多元醇对鲜湿米粉品质影响及其抗老化机理研究  

Effect of polyols on the quality of fresh wet rice noodles and study on its aging-resistance mechanism

作　　者：李睿仪 廖卢艳[1,2] 吴卫国[1,2] 任贤龙 LI Ruiyi;LIAO Luyan;WU Weiguo;REN Xianlong(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,Hunan,China;Changsha Institute of Modern Food Innovation,Hunan Agricultural University,Changsha 410128,Hunan,China;Hunan Jiaoshan Rice Industry Co.,Ltd.,Hengyang 421200,Hunan,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南农业大学长沙现代食品创新研究院,湖南长沙410128 [3]湖南角山米业有限责任公司,湖南衡阳421200

出　　处：《粮食与油脂》2025年第4期35-42,共8页Cereals & Oils

基　　金：湖南省科技创新计划资助(2023ZJ1070);湖南重点领域研发计划项目(2019NK2131);2022年度湖南省企业科技创新创业团队项目(湖南角山米业稻米科技创业团队)。

摘　　要：在传统鲜湿米粉加工工艺的基础上,通过单因素和正交试验探究不同添加量的多元醇(木糖醇、甘油、异麦芽酮糖醇)对鲜湿米粉质构特性、蒸煮品质和感官品质的影响,确定复合多元醇的最佳添加量,并利用傅里叶红外色谱仪、X射线衍射仪、扫描电子显微镜等技术分析复合多元醇在鲜湿米粉中抗老化的作用机理。结果表明:以籼米粉质量为基准,当木糖醇、甘油和异麦芽酮糖醇添加量分别为4%、8%和1%时,复合多元醇鲜湿米粉(CPRN)贮藏后硬度相比原样米粉(RN)降低,弹性升高,综合品质最佳。Avrami方程表明,复合多元醇有效延缓了鲜湿米粉的老化速率;与RN相比,CPRN中多元醇的羟基与淀粉形成的氢键阻碍了双螺旋结构形成,其短程有序量和相对结晶度在贮藏7 d后分别下降了7.25%、27.71%,并且凝胶结构更致密,表面更光滑。因此,复合多元醇抑制了鲜湿米粉的老化,并改善了鲜湿米粉贮藏期的食用品质。Based on the traditional processing technology of fresh wet rice noodles,the effects of different addition amounts of polyols(xylitol,glycerol,isomaltonol)on the texture property,cooking quality and sensory quality of fresh wet rice noodles were explored through single factor and orthogonal experiments,and the optimal addition amount of composite polyols was determined.The mechanism of aging-resistance effect of compound polyols in fresh wet rice noodles was analyzed by Fourier infrared chromatography,X-ray diffraction,scanning electron microscopy and other technologies.The results showed that based on the mass of indica rice noodles,when the addition amount of xylitol,glycerol and isomaltonol was 4%,8%and 1%,respectively,the hardness of the composite polyol fresh wet rice noodles(CPRN)after storage was lower than that of the original rice noodles(RN),and the elasticity was higher,and the overall quality was the best.Avrami equation showed that the composite polyols effectively delayed the aging rate of fresh wet rice noodles.Compared with RN,the hydroxyl groups of polyols in CPRN formed hydrogen bonds with starch,which hindered the formation of double helix structure.The short-range order amount and relative crystallinity of CPRN decreased by 7.25%and 27.71%respectively after 7 d of storage.Moreover,the gel structure was denser and the surface was smoother.Therefore,the compound polyols inhibited the aging of fresh wet rice noodles and improved the edible quality of fresh wet rice noodles during storage.

关 键 词：多元醇 鲜湿米粉 蒸煮品质 质构特性 抗老化机理 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]