摘要
鲜湿面含水量高,货架期内极易出现老化,为延缓其老化进程,添加瓜尔胶、硬脂酰乳酸钠、可溶性大豆多糖3种不同类型食品添加剂,并分析其质构特性及感官品质变化。结果表明:以鲜湿面硬度值变化作为老化指标,当添加量(食品添加剂面粉)分别为0.2%的瓜尔胶,0.1%的可溶性大豆多糖,0.2%的硬脂酰乳酸钠时,鲜湿面硬度值最低;根据相关性分析得出质构仪参数:硬度值、黏度值及咀嚼度与感官评分相关性较好。从加入添加剂后的鲜湿面条的质构来看,硬度值:瓜尔胶<可溶性大豆多糖<硬脂酰乳酸钠(P<0.05),黏度值:硬脂酰乳酸钠<可溶性大豆多糖<瓜尔胶(P<0.05),咀嚼度:瓜尔胶<可溶性大豆多糖<硬脂酰乳酸钠(P<0.05);感官评分:瓜尔胶>硬脂酰乳酸钠>可溶性大豆多糖(P<0.05)。表明瓜尔胶总体感官评分较为优良,能够较好地延缓鲜湿面的老化,并保持鲜湿面的品质。
The fresh-wet noodle was easily aging during the shelf period for the high moisture content. In order to decrease the process of aging, 3 kinds of additives, for guar gum, Sodium stearyl lactate (SSL) and Soluble soybean-polysaccharide (SSPS), were studied, and the texture and sensory evaluation were analyzed. Result: Taking the hardness of fresh-wet noodle as the aging index, with the ad- dillon quantities of additives, ratio of additive to flour, guar gum of 0.2%, SSPS of 0.1%, SSL of 0.2%, the hardness of fresh wet noo- dle is the lowest; The indexes, such as hardness, viscosity, and chewiness, which analyzed by the texture analyzer, had good correla- tion with the sensory scores by correlation analysis. The indexes were as followed= the hardness= guar gum 〈~ SSPS ~ SSI. (P〈 0.05), the adhesiveness= SSL ( SSPS ( guar gum (P〈0.05), the chewiness: guar gum 〈 SSPS 〈 SSL (P〈0. 05); sensory evalua- tion that guar gum ) SSL ) SSPS (P〈0.05). That guar gum overall sensory score was betler than the others, and it could decrease the aging process, and maintain the quality of fresh-wet noodle.
出处
《食品与机械》
CSCD
北大核心
2015年第6期142-145,189,共5页
Food and Machinery
基金
湖南省食品科学与工程类专业大学生创新训练中心建设项目(编号:湘教通[2014]272号)
湖南省普通高校学科带头人培养对象资助项目(编号:湘教办通[2014]209号)
首批湖南省高等学校"2011协同创新中心"粮油深加工与品质控制湖南省协同创新中心建设项目(编号:湘教通〔2013〕448号)
关键词
鲜湿面
老化
感官评定
质构特性
瓜尔胶
硬脂酰乳酸钠
可溶性大豆多糖
wet noodle
anti aging
sensory evaluation
correlation analysis texture
guar gun,
sodium stearyl lactate
soluble soybeanpolysaccharides