可溶性大豆多糖对鲜湿豆丝货架期内贮藏品质的影响

Effect of Soluble Soybean Polysaccharide on Storage Quality of Fresh Wet Bean Thread during Shelf Life Period

以大米和豆类为原料,磨浆后经热处理制备的鲜湿豆丝在贮藏期内存在持水性差、水分散失快、质地变硬等问题。为延缓鲜湿豆丝在贮藏过程中的品质变化,以硬度、水分质量分数、水分迁移情况、菌落总数、酸度、色泽及微观结构为检测指标,研究在不同贮藏温度(25、4℃)下添加不同质量分数(0、0.2%、0.4%、0.6%、0.8%和1.0%,以干质量计)的可溶性大豆多糖(soluble soybean polysaccharide,SSPS)对鲜湿豆丝货架期内贮藏品质及食用品质的影响。结果表明:在相同的贮藏温度下,SSPS的加入对鲜湿豆丝的货架期影响不大。但与对照组(SSPS添加量为0)相比,添加SSPS可使鲜湿豆丝体系中的水分与淀粉等组分结合得更加紧密,并使鲜湿豆丝内部呈现多孔状蜂窝结构,水分损失率降低,持水性提高,从而使鲜湿豆丝的硬度减小。此外,4℃条件下贮藏时加入SSPS可明显延缓鲜湿豆丝色泽的变化速率。当SSPS质量分数为0.8%时,在25℃及4℃条件下贮藏时鲜湿豆丝的持水性均较强,水分损失率及整体硬度均较小,且在4℃条件下贮藏时鲜湿豆丝色泽稳定、整体白度较大。综上,添加质量分数0.8%的SSPS可有效提高鲜湿豆丝贮藏过程中的持水性,降低其硬度;本研究可为鲜湿豆丝贮藏品质的改善及市场发展提供理论依据。

Fresh wet bean thread,which is made from rice and beans by heat treatment after soaking in water and grinding,has some problems such as poor water-holding capacity(WHC),fast water loss and hard texture during storage.In order to delay the quality changes of fresh wet bean thread during storage,the effects of adding 0,0.2%,0.4%,0.6%,0.8%and 1.0%(m/m,on a dry basis)soluble soybean polysaccharide(SSPS)on the hardness,water content,moisture migration,total plate count,acidity,color,and microstructure of fresh wet bean thread were evaluated during storage at 25 and 4℃.The results showed that for each storage temperature,the addition of SSPS had little effect on the shelf life of fresh wet bean thread.However,the addition of SSPS enhanced the binding strength between water and starch,made fresh wet bean thread exhibit a porous honeycomb structure,reduced the water loss rate,increased the WHC,and consequently decreased the hardness.Additionally,SSPS delayed the rate of color change of fresh wet bean thread at 4℃.Fresh wet bean thread with 0.8%SSPS had strong WHC and small water loss rate and overall hardness during storage at 25 and 4℃.The color was stable and the overall whiteness was high during storage at 4℃.Therefore,the addition of 0.8%SSPS can effectively improve the WHC and reduce the hardness of fresh wet bean thread during storage,which will provide a theoretical basis for improving the storage quality and market development of fresh wet bean thread.