青稞β-葡聚糖对冷冻熟面品质的影响

Effect of wild oat beta glucan on the quality of frozen cooked noodles

为探究青稞β-葡聚糖作为调质剂在冷冻熟面加工中的应用可行性,采用质构分析、感官评定法分析了青稞β-葡聚糖对冷冻熟面品质的影响,采用低场核磁共振分析技术(NMR)分析了青稞β-葡聚糖对冷冻熟面水分分布的影响。结果表明:随着青稞β-葡聚糖添加量的增加,冷冻熟面的复煮吸水率、预煮蒸煮损失及复煮蒸煮损失均呈先升高后降低的趋势。冷冻熟面的质构特性如硬度、黏着性、咀嚼度等指标随着添加量的增加呈先下降后升高的趋势,其中当添加量为0.00%～0.06%时,冷冻熟面黏着性及咀嚼度呈显著性降低(P<0.05),当添加量在0.06%～0.90%时,其咀嚼度呈显著性增加(P<0.05)。NMR成像分析显示,β-葡聚糖的加入使面条内部的锁水作用呈先增强后减弱趋势。酶解后青稞β-葡聚糖的添加对冷冻熟面的咀嚼度、黏着性及拉伸特性均有提高。

In order to explore the feasibility of application of beta-glucan as the texturizine agent in the processing of frozen cooked noodles.In the present study,the texture indices were measured,and the moisture distribution was determined by NMR as well as the food quality was evaluated by the sensory assessors.The results showed that with the increase of the addition amount of oat beta-glucan,recooking water absorption,pre-cooking loss and recooking loss presented the first increase and then decrease.The quality characteristics of cooked noodles such as the hardness,springiness and chewiness presented the first decrease and then increase.When the additive amount was 0.00%to 0.06%,the adhesiveness and chewiness of frozen cooked noodles were significantly reduced(P<0.05),with the increase of addition amount from 0.06% to 0.90%,and the chewiness of frozen cooked noodles were increased obviously(P<0.05).The moisture distribution of noodles determined by NMR imaging was affected by the addition of beta-glucan to some extent.Besides,the beta glucan after enzymatic hydrolysis showed notable improvements on chewiness,adhesiveness and tensile properties of frozen cooked noodles.