荔枝原花青素对鲜湿面色泽的影响研究

Effect on color of fresh noodles with litchi procyanidins

在制作小麦粉鲜湿面过程中添加0.1%的荔枝原花青素(以小麦粉质量为基准),室温(25℃)条件下储藏48 h,每隔2 h定时测定面片的亮度(L*)、红度(a*)、黄度(b*),考察原花青素对于鲜湿面色泽的影响。结果显示,添加原花青素的样品48 h内亮度变化值(ΔL*)为—1.68,空白为—7.66;红度变化值(Δa*)为0.16,空白为0.55;黄度变化值(Δb*)为—0.43,空白为—0.71;色泽变化总量(ΔE)为1.74,空白为7.71。总体来看,荔枝原花青素对于鲜湿面色泽变化有明显的抑制作用。

0.1% of litchi procyanidins （based on the weight of wheat flour） were added in the processing of making fresh noodles. Then the Light degree （L＊）, the red degree （a＊） and the yellow degree （b＊） were determined once per 2 hours during 48 hours under room temperature （25 ℃） to investigate the influence of titchi procyanidins to the color of fresh noodles. The rusult indicated that the range of change of light degree （△L＊） during 48 hours was --1.68, while blank sample was --7.66; the range of change of red degree （△a＊） was 0.16, while blank sample was 0.55; the range of change of yellow degree （△b＇） was --0.43, while blank sample was --0.71. Total color change was 1.74 （△E）, while blank sample was 7.71. In general, the inhibitory effect of litchi procyanidins to color of fresh noodles is obvious.