蒸制对冷冻荞麦熟面品质的影响研究

The Effect of Steaming on the Quality of Frozen Cooked Buckwheat Noodles

为了改善冷冻荞麦熟面的品质特性,采用汽蒸的方式对其进行预处理,研究蒸面预处理对冷冻荞麦熟面品质(面条吸水率、蒸煮损失及质构特性)的影响。同时采用快速黏度分析仪(RVA)和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)分析蒸面预处理对面条的糊化特性及蛋白质亚基结构的影响。结果表明,汽蒸处理能显著降低面条的蒸煮损失,提高其复热后的硬度、弹性和咀嚼性,并且蒸制3 min时,其总蒸煮损失达到最小值。RVA分析表明,随着汽蒸时间的增加,淀粉的崩解值和峰值黏度降低,而糊化温度增加。SDS-PAGE图谱显示,随着蒸面时间的延长,低分子质量亚基条带的颜色变浅,说明汽蒸可能诱导其发生了交联聚合行为。因此,蒸面预处理可以提高面条的蒸煮特性和质构特性,改善冷冻荞麦熟面的品质特性。

The steaming process method has been applied to improve the quality of frozen cooked buckwheat noodles in the paper. The effects of steaming on the retention, cooking loss and texture properties of frozen cooked buckwheat noodles, starch properties and protein polymerization of steamed noodles have also been investigated. The results showed that steam cooking could significantly reduce cooking loss of frozen cooked buckwheat noodles, im- prove the hardness, springiness and chewiness. The lowest total cooking loss of buckwheat noodles could be obtained after steam cookin for 3 min, In addition, with the increase of steaming time, RVA viscosity properties of starch in steamed buckwheat noodles was decreased, while the pasting temperature increased. The relative intensities of some protein bands with the lower molecular weight in SDS - PAGE patterns were decreased after steaming process, which indicated a protein polymerization. As a result, the steaming process could induce compact and continuous network through the interaction between starch and protein. The quality of frozen cooked buckwheat noodles could be im- proved obviously by steaming process.