摘要
以全麦面粉为原料制作鲜湿面条,追踪其褐变过程,研究其褐变机制,并尝试采用超声波与抗氧化剂联合处理的灭酶方法抑制面条中的褐变反应。结果表明:全麦鲜湿面的24h内的褐变过程可以分为三个阶段;多酚氧化酶酶促反应是影响全麦鲜湿面褐变的主要因素之一;超声波与抗氧化剂联合处理的方法可以有效抑制多酚氧化酶(PPO)的酶活,控制褐变的发生,并且短时间(2min之内)超声处理不会对全麦面粉中矿质元素的含量产生显著影响(p>0.05)。
Whole-wheat flour was used as material to produce fresh noodles, The experiment was designed to understand the process and the mechanism of darkening and attempt to inhibit browning by using combination of ultrasound and antioxidants. Results showed that there were three stages in the process of darkening in 24 hours. PPO enzymatic reaction was one of major factors influencing darkening in whole-wheat fresh noodles. The combined treatment with ultrasound and antioxidant was an effective method to reduce PPO activity and inhibit darkening process in whole-wheat fresh noodles,ultrasonic treatment in 2min showed no significant effect on the content of minerals in whole-wheat flour in this experiment（p〉0.05）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第18期90-94,共5页
Science and Technology of Food Industry
基金
江南大学大学生创新训练计划项目
关键词
全麦鲜湿面
褐变
超声波
抗氧化剂
whole-wheat fresh noodle
darkening
ultrasound
antioxidant
