不同复配油对方便面含油率及储藏稳定性影响  

Effects of different compound oils on the oil content and storage stability of instant noodles

作　　者：陈菊 郑成荣 张顶武 刘翀[1] 洪静[1] 郑学玲[1] CHEN Ju;ZHENG Chengrong;ZHANG Dingwu;LIU Chong;HONG Jing;ZHENG Xueling(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;Shanghai Kangshi Food Technology Co.,Ltd.,Shanghai 201100,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]上海康识食品科技有限公司,上海201100

出　　处：《粮食与油脂》2025年第4期49-59,共11页Cereals & Oils

基　　金：方便面营养与风味品质提升关键技术研究(51100219);国家现代农业(小麦)产业技术体系建设专项资金(CARS-03-38);河南省小麦产业技术体系专项资金(HARS-22-01-G7)。

摘　　要：为研究不同脂肪酸组成对油炸方便面含油率及储藏稳定性的影响,采用低芥酸菜籽油与棕榈油按质量比0∶100、30∶70、50∶50、70∶30、100∶0混合均匀,并制得方便面样品(PO、L30、L50、L70、LO),测定其含油率,利用扫描电子显微镜和激光共聚焦扫描显微镜观察其微观结构,并分析样品的挥发性风味物质,以PO为对照,将样品置于不同温度(30、45、60℃)下进行加速储藏试验,测定酸价和过氧化值的变化。结果表明:随着低芥酸菜籽油占比的增加,方便面的含油率先上升后下降,5种样品的微观结构间差异明显,且挥发性风味物质各有不同。此外,储藏期间酸价和过氧化值均随时间的延长而上升,且上升趋势与储藏温度及不饱和脂肪酸含量呈正相关关系。In order to study the effects of different fatty acid compositions on the oil content and storage stability of fried instant noodles,low erucic acid rapeseed oil and palm oil were evenly mixed at the mass ratios of 0∶100,30∶70,50∶50,70∶30,100∶0,and instant noodle samples(PO,L30,L50,L70,LO)were prepared.The oil content was determined,and the microstructure was observed by scanning electron microscopy and laser confocal scanning microscopy.The volatile flavor substances of the samples were analyzed.With PO as the control,the samples were subjected to accelerated storage experiments at different temperatures(30,45,60℃),and the changes of acid value and peroxide value were measured.The results showed that with the increase of the proportion of low erucic acid rapeseed oil,the oil content of instant noodles first increased and then decreased.The microstructure of the five samples was obviously different,and the volatile flavor substances were different.In addition,during storage,the acid value and peroxide value both increased with time,and the upward trend was positively correlated with the storage temperature and unsaturated fatty acid content.

关 键 词：油炸方便面 脂肪酸组成 含油率 储藏稳定性 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]