预制面条制作过程中品质变化研究

Analysis of Quality in Preprocessed Noodles during the Producing Process

本研究以不同煮制时间(0、30、60、90、120、150和180 s)的面条为研究对象,通过对面条及其主要组分结构及理化特性的研究,分析预制面条品质形成过程。研究结果表明,与生面条相比,预制面条的质构参数显著增加(P<0.05),但随着煮制时间的延长,硬度降低,且在煮制60 s内变化最为明显。当煮制时间由30 s增加到180 s时,蒸煮损失率增加2.90%,吸水率增加43.61%。煮制导致预制面条中淀粉回生值、崩解值下降,结晶结构由A型向V型转变。随着烹煮时间的延长,与面条刚性相关的蛋白质β-折叠结构含量从39.12%降低至25.27%,而β-转角含量从32.43%上升至44.81%。面条中水分主要以强结合水(66.01%)和自由水(18.70%)形态存在,在煮制过程中依次经过了煮制初期(30~60 s)、熟化阶段(60~150 s)以及过度煮制阶段(150~180 s)。生面条中强结合水含量相对较高,煮制过程中自由水(P_(24))含量增加,强结合水(P_(21))含量降低。相关性分析研究发现,预制面条水分含量与硬度、P_(21)呈极显著负相关(P<0.01),与弹性呈显著正相关(P<0.05);硬度与P_(21)呈极显著正相关(P<0.01)。结果表明在预制面条生产过程中,可以通过水分含量及状态来预测面条质构特性,相关研究为预制面条的开发提供了基础数据。

In this study,the structure and physicochemical properties of the preprocessed noodles with different cooking times(0,30,60,90,120,150 and 180 s),and their main components were studied to analyze the quality formation process of the preprocessed noodles.The results showed that the textural parameters of preprocessed noodles increased significantly compared to the fresh noodles(P<0.05),but the hardness decreased with the increasing in cooking time,and the changes were most obvious within 60 s.When the cooking time increased from 30 s to 180 s,the cooking loss rate increased by 2.90%while water absorption increased by 43.61%.Cooking resulted in the decrease in setback and breakdown viscosities for starch in noodles and a crystalline structure translation from A type to V type.With the extension of cooking time,the content ofβ-sheets structure for protein related to noodle rigidity decreased from 39.12%to 25.27%,while that ofβ-turns increased from 32.43%to 44.81%.The water in raw noodles mainly existed in the form of strong bound water(66.01%)and free water(18.70%).In addition,the preprocessed noodles went through the initial stage(30~60 s),the cooking stage(60~150 s)and the overcooking stage(150~180 s)in turn.The content of strongly bound water in fresh noodles was relatively high.During the cooking,the content of free water increased while the content of bound water decreased.Correlation analysis showed that the moisture content of preprocessed noodles was highly significantly(P<0.01)or significantly(P<0.05)correlated with hardness,P_(21)and springiness,while hardness was positively(P<0.01)correlated with P_(21).The results show that the textural characteristics can be predicted by moisture content and state in the production process of preprocessed noodles.The research provides basic data for the development of preprocessed noodles.