高压微射流均质对墨鱼汁生鲜面蒸煮及质构特性的影响

Effect of High-Pressure Microfluidization Homogenization on the Cooking and Texture Characteristics of Cuttlefish Noodles

为提高墨鱼汁在食品加工业中的应用价值,将高压微射流均质处理后的墨鱼汁添加到生鲜面中,分析不同处理压力(0、40、80、120、160、200 MPa)对墨鱼汁粒径变化及墨鱼汁生鲜面蒸煮、质构特性的影响。结果表明,微射流最佳处理压力为120 MPa。该条件下,墨鱼汁粒径显著减小为101.20 nm(P<0.05),墨鱼汁生鲜面条最佳蒸煮时间为315 s,蒸煮断条率和蒸煮损失率分别降低至4.44%和4.98%,膨胀率增加至183.50%,硬度、咀嚼性分别达到642.37 g、176.84 g,感官评价综合得分为94.31。扫描电镜结果显示,微射流处理后墨鱼汁生鲜面结构变得更加均匀致密,孔隙相对减小,结构得到改善。综上,微射流可较好地改善墨鱼汁生鲜面的蒸煮特性和质构特性。本研究结果为墨鱼汁食品的开发提供了一定的理论依据。

In order to improve the application value of cuttlefish juice in food processing industry,the cuttlefish juice homogenized by high-pressure microfluidization was added to fresh noodles,and the effects of different treatment pressures(0,40,80,120,160,200 MPa)on the particle size change of cuttlefish juice and the cooking and texture characteristics of the cuttlefish noodles were analyzed.The results indicated that the optimal treatment pressure of the microfluidization was 120 MPa.Under this condition,the particle size of the cuttlefish juice was reduced to 101.20 nm(P<0.05).The best cooking time of cuttlefish noodles was 315 s,the rate of broken strips and cooking loss respectively decreased to 4.44%and 4.98%,the expansion rate increased to 183.50%,the hardness and chewiness of the cuttlefish noodles respectively increased to 642.37 g and 176.84 g,the comprehensive score of sensory evaluation reached 94.31.Scanning electron microscopy showed that after the microfluidize treatment,the structure of the cuttlefish noodles became more uniform and dense,the pores reduced relatively and the structure of the cuttlefish noodles was improved.In summary,the high-pressure microfluidization could improve the cooking characteristics and texture characteristics of the cuttlefish noodles,The results of this study provide a theoretical basis for the development of cuttlefish food.