紫甘蓝挂面制备的关键技术研究

Study on the key technologies of the preparation of purple cabbage fine dried noodles

为增加挂面的花色品种,制备口感风味俱佳、颜色悦目、营养价值高的紫甘蓝挂面产品,将紫甘蓝浆添加到挂面配方中,并针对挂面煮制过程中出现的紫甘蓝花青素褪色问题研究了紫甘蓝挂面的护色工艺,测定了挂面的感官评分、蒸煮特性、质构特性、色差及抗氧化性。结果表明,100 g面粉中紫甘蓝浆的最佳用量为32 mL(紫甘蓝浆+水共40 mL),同时添加0.30 g柠檬酸和0.20 g D-异抗坏血酸钠为护色剂、辅以食盐2.0 g和海藻酸钠0.35 g为品质改良剂,有效解决了紫甘蓝挂面在煮制过程中的褪色问题。产品具有诱人的紫红色、煮制后适口性好、质构软硬适中、咀嚼体验佳,并具有很强的抗氧化性,DPPH自由基清除率为70.49%。因此,挂面中添加适量的紫甘蓝浆和护色剂制备紫甘蓝挂面,可以改善面条的色泽、风味,提高产品的抗氧化性,使消费市场多元化。

In order to increase the varieties of fine dried noodles, prepare the purple cabbage fine dried noodles products with good taste and flavor, pleasant color and high nutritional value, add the purple cabbage pulp to the fine dried noodles formula, and study the color protection technology of the purple cabbage fine dried noodles in view of the fading of the purple cabbage anthocyanin in the process of cooking fine dried noodles, and determine the sensory score, cooking characteristics, texture characteristics, color difference and antioxidant capacity of the fine dried noodles. The results showed that the best dosage of purple cabbage pulp in 100 g flour was 32 mL(purple cabbage pulp + water 40 mL), 0.30 g citric acid and 0.20 g sodium D-isoascorbate were added as color protectors, 2.0 g salt and 0.35 g sodium alginate were added as quality improvers, which effectively solved the problem of color fading in the cooking process of purple cabbage noodles. The product has attractive purplish red color, good palatability after cooking, moderate hardness and softness, good chewing experience, and strong antioxidant capacity. The DPPH free radical scavenging rate is 70.49%. Therefore, it can improve the color and flavor of noodles, improve the antioxidant capacity of products, and diversify the consumer market.