淀粉结晶含量对即食熟面储存期硬度影响机理
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- 英文论文题名：Hardness development mechanism of ready-to-eat cooked noodles during the storage
- 论文作者：李明 ; 王瑞斌 ; 于晓磊 ; 魏益民
- 英文论文作者：Li Ming ; Wang Ruibin ; Yu Xiaolei ; Wei Yimin ; Institute of Food Science and Technology ; CAAS/ Key Laboratory of Agro-Products Processing ; Ministry of Agriculture
- 年：2016
- 作者机构：中国农业科学院农产品加工研究所/农业部农产品加工重点实验室;
- 论文关键词：淀粉 ; 结晶含量 ; 面条 ; 老化 ; 硬度
- 英文论文关键词：starch ; crystalline structure ; ready-to-eat cooked noodles ; retrogradation ; hardness
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS217
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：124k
- 原文格式：O
- 会议级别：全国
摘要
即食熟面食用方便,符合现代人快捷生活的需求,但储存硬度变化导致的质量劣变极大地影响了它的销售潜力。本研究以小麦淀粉、预糊化玉米淀粉、谷朊粉为原料,制得不同预糊化淀粉含量(10%-40%,以总淀粉计)的重组鲜熟面,采用质构仪测定产品不同贮藏时间(4℃)的硬度,研究淀粉结晶含量对面条储存期硬度的影响;通过凝胶硬度和低场核磁共振技术研究面条硬度变化机理。结果表明,储存4天内,鲜面条的硬度随预糊化淀粉含量的增加,其硬度先降低再升高,且预糊化淀粉含量越高,硬度越大。而干物质浓度较低的凝胶体系(20%,干基)中,凝胶中预糊化淀粉含量越高,凝胶硬度越小。低场核磁结果显示,当预糊化淀粉含量增加时,淀粉/预糊化淀粉/谷朊粉体系中弱结合水含量增加,有助于淀粉老化。与低浓度凝胶体系不同,熟面条的这一高干物质浓度体系,其硬度变化是结晶含量低造成的面条硬度降低与老化变硬相互作用的结果,其动力学还有待进一步分析。
Ready-to-eat cooked noodles is convenient as it fits the accelerated pace of life,but the hardness change during its storage is the main reason for the quality deterioration,which greatly affect the sales.Wheat starch,pregelatinized corn starch,gluten were prepared as raw materials to produce reconstituted cooked noodles with pregelatinized starch ratio of 0,10,20 and40%(total starch amount as 100%) to understand the hardness change during storage(4℃) using texture analyzer with varied starch crystalline structure within the noodle.The hardness change mechanism is obtained through low-concentration gel hardness measurement and water mobility test of high-concentration system using low field magnetic resonance instrument.The results showed that during 4-day storage,the hardness of fresh noodles decreased and then increased with increased ratio of pregelatinized starch.In the low-concentration gel system(20%,dry basis),the gel hardness was lower when there were higher amount of pregelatinized starch.LF-NMR result showed that weakly bound water content was increased with an increase of the pregelatinized starch for the starch/pregelatinized starch/gluten system,which may accelerate the starch retrogradation.Different from the low concentration gel system,it implies that the hardness change within the noodle system is the results of interplay between softness caused by lower crystalliniry and hardness caused by aging,and the harness change dynamics requires further analysis.
Ready-to-eat cooked noodles is convenient as it fits the accelerated pace of life,but the hardness change during its storage is the main reason for the quality deterioration,which greatly affect the sales.Wheat starch,pregelatinized corn starch,gluten were prepared as raw materials to produce reconstituted cooked noodles with pregelatinized starch ratio of 0,10,20 and40%(total starch amount as 100%) to understand the hardness change during storage(4℃) using texture analyzer with varied starch crystalline structure within the noodle.The hardness change mechanism is obtained through low-concentration gel hardness measurement and water mobility test of high-concentration system using low field magnetic resonance instrument.The results showed that during 4-day storage,the hardness of fresh noodles decreased and then increased with increased ratio of pregelatinized starch.In the low-concentration gel system(20%,dry basis),the gel hardness was lower when there were higher amount of pregelatinized starch.LF-NMR result showed that weakly bound water content was increased with an increase of the pregelatinized starch for the starch/pregelatinized starch/gluten system,which may accelerate the starch retrogradation.Different from the low concentration gel system,it implies that the hardness change within the noodle system is the results of interplay between softness caused by lower crystalliniry and hardness caused by aging,and the harness change dynamics requires further analysis.
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