海藻糖对米线品质改良技术研究
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摘要
为了改善米线食用品质,试验通过设计不同海藻糖添加量对米线的制作进行优化,以米线的蒸煮品质、色泽、质构特性以及微观结构为评价指标,并结合感官评价确定米线制作过程中海藻糖的最适添加量。试验结果表明,海藻糖作为一种优异的食品添加剂,不仅可以提高米线的持水性,加固水分子与淀粉分子的结合,从而使米线表现出良好的拉伸特性,较小的硬度和剪切力,赋予米线更好的品质。同时,其还可以降低米线的蒸煮损失。与对照组相比,5%海藻糖更好地提高了米线的硬度、咀嚼性、爽滑性等感官品质,制作出来的米线蒸煮损失减小了6.5%;硬度降低了30%左右;L值增加为原来的1.2倍,且米线透明,外观颜色较好;同时,用该添加量制作出来的米线网络结构均匀致密,分子间孔洞较小。因此,试验确定海藻糖的最适添加量为5%。
In this experiment,different amounts of trehalose were added in making rice noodle. And the optimal amount of trehalose was determined by cooking quality,color,texture,as well as microstructure by scanning electron microscope and sensory evaluation of rice noodle. The results showed that trehalose,as an excellent food additive,could improve the water holding capacity of rice noodles,strengthened the bond between water molecules and starch molecules to improve tensile properties of the rice noodles,and reduced the hardness and shear strength. At the same time,trehalose decreased cooking loss of rice noodle. Compared with the control group,5% trehalose could improve the hardness,chewing and smoothness of rice noodles,cooking lose decreased 6.5%,the hardness decreased by 30% and the value of L increased by 1.2 times. The rice noodles added with 5% trehalose were transparent and had a good color. Meanwhile,the rice noodles had a dense network structure and smaller intermolecular holes. Therefore,the optimum dosage of trehalose was 5%.
In this experiment,different amounts of trehalose were added in making rice noodle. And the optimal amount of trehalose was determined by cooking quality,color,texture,as well as microstructure by scanning electron microscope and sensory evaluation of rice noodle. The results showed that trehalose,as an excellent food additive,could improve the water holding capacity of rice noodles,strengthened the bond between water molecules and starch molecules to improve tensile properties of the rice noodles,and reduced the hardness and shear strength. At the same time,trehalose decreased cooking loss of rice noodle. Compared with the control group,5% trehalose could improve the hardness,chewing and smoothness of rice noodles,cooking lose decreased 6.5%,the hardness decreased by 30% and the value of L increased by 1.2 times. The rice noodles added with 5% trehalose were transparent and had a good color. Meanwhile,the rice noodles had a dense network structure and smaller intermolecular holes. Therefore,the optimum dosage of trehalose was 5%.
引文
[1]方奇林.大米淀粉米线的研究[D].江南大学,2005.
[2]Hormdok R,Noomhorm A.Hydrothermal treatments of rice starch for improvement of rice noodle quality[J].LWT-Food Science and Technology,2007,40(10):1723-1731.
[3]Gallagher E,Gormley T R,Arendt E K.Recent advances in the formulation of gluten-free cereal-based products.[J].Trends in Food Science&Technology,2004,15(3-4):143-152.
[4]谢定,刘永乐,单阳,等.保鲜方便米粉抗老化研究[J].食品与机械,2006,22(2):8-10.
[5]Brown G M,Rohrer D C,Berking B,et al.The crystal structure ofα,α-trehalose dihydrate from three independent X-ray determinations[J].Acta Crystallographica,2010,28(11):3145-3158.
[6]Harding,T S,1923.History of trehalose,its discovery and methods of preparation.Sugar 25,476-478.
[7]Richards A B,Krakowka S,Dexter L B,et al.Trehalose:a review of properties,history of use and human tolerance,and results of multiple safety studies.[J].Food&Chemical Toxicology an International Journal Published for the British Industrial Biological Research Associ-ation,2002,40(7):871-898.
[8]蒙健宗,赵文报.海藻糖的性质及其在新型食品开发中的应用[J].食品科学,2005,26(6):281-283.
[9]麦锋,陆晓霞,汪振炯.海藻糖对中式糯米糕团品质影响研究[J].粮食与饲料工业,2014,12(3):22-25.
[10]张喻,杨泌泉,吴卫国,等.方便米线品质影响因素的研究[J].粮食与饲料工业,2004(7):16-17.
[11]陆雨.干制方便米线品质改良的研究[D].南昌大学,2015.
[12]罗文波.鲜湿米粉的品质评价、原料适应性及保鲜研究[D].中南林业科技大学,2012.
[13]李刚凤.米粉老化的影响因素及其机理研究[D].河南工业大学,2013.
[14]Sangpring Y,Fukuoka M,Ratanasumawong S.The effect of sodium chloride on microstructure,water migration,and texture of rice noodle[J].LWT-Food Science and Technology,2015,64(2):1107-1113.
[15]罗文波,林亲录,黄亮,等.不同品种籼米生产的鲜湿米粉理化特性与感官品质[J].食品与机械,2011,27(3):7-12.
[16]谢新华,马红静,徐超,等.蔗糖和海藻糖对糯米淀粉凝胶冻融稳定性的影响[J].中国粮油学报,2016,31(12):29-32.
[17]周杨,张慧慧,郑建仙.响应面法优化抗麻糬老化改良剂的试验研究[J].中国食品添加剂,2013(5):142-149.
[2]Hormdok R,Noomhorm A.Hydrothermal treatments of rice starch for improvement of rice noodle quality[J].LWT-Food Science and Technology,2007,40(10):1723-1731.
[3]Gallagher E,Gormley T R,Arendt E K.Recent advances in the formulation of gluten-free cereal-based products.[J].Trends in Food Science&Technology,2004,15(3-4):143-152.
[4]谢定,刘永乐,单阳,等.保鲜方便米粉抗老化研究[J].食品与机械,2006,22(2):8-10.
[5]Brown G M,Rohrer D C,Berking B,et al.The crystal structure ofα,α-trehalose dihydrate from three independent X-ray determinations[J].Acta Crystallographica,2010,28(11):3145-3158.
[6]Harding,T S,1923.History of trehalose,its discovery and methods of preparation.Sugar 25,476-478.
[7]Richards A B,Krakowka S,Dexter L B,et al.Trehalose:a review of properties,history of use and human tolerance,and results of multiple safety studies.[J].Food&Chemical Toxicology an International Journal Published for the British Industrial Biological Research Associ-ation,2002,40(7):871-898.
[8]蒙健宗,赵文报.海藻糖的性质及其在新型食品开发中的应用[J].食品科学,2005,26(6):281-283.
[9]麦锋,陆晓霞,汪振炯.海藻糖对中式糯米糕团品质影响研究[J].粮食与饲料工业,2014,12(3):22-25.
[10]张喻,杨泌泉,吴卫国,等.方便米线品质影响因素的研究[J].粮食与饲料工业,2004(7):16-17.
[11]陆雨.干制方便米线品质改良的研究[D].南昌大学,2015.
[12]罗文波.鲜湿米粉的品质评价、原料适应性及保鲜研究[D].中南林业科技大学,2012.
[13]李刚凤.米粉老化的影响因素及其机理研究[D].河南工业大学,2013.
[14]Sangpring Y,Fukuoka M,Ratanasumawong S.The effect of sodium chloride on microstructure,water migration,and texture of rice noodle[J].LWT-Food Science and Technology,2015,64(2):1107-1113.
[15]罗文波,林亲录,黄亮,等.不同品种籼米生产的鲜湿米粉理化特性与感官品质[J].食品与机械,2011,27(3):7-12.
[16]谢新华,马红静,徐超,等.蔗糖和海藻糖对糯米淀粉凝胶冻融稳定性的影响[J].中国粮油学报,2016,31(12):29-32.
[17]周杨,张慧慧,郑建仙.响应面法优化抗麻糬老化改良剂的试验研究[J].中国食品添加剂,2013(5):142-149.
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