热烫处理对全麦生鲜面品质及贮藏稳定性的影响
Effect of Hot Blanching Treatment on the Quality and Storage Stability of Whole-wheat Fresh Noodles
摘要
Abstract
In order to improve the quality and storage stability of whole-wheat products,the effects of instantaneous hot blanching treatment at different temperatures(60～90℃)on the macro quality,micro characteristics,and storage stability of whole-wheat fresh noodles were investigated.Compared with the control(25℃),the cooking loss and water absorption of whole-wheat fresh noodles after hot blanching treatment were significantly reduced,and the longitudinal tensile strength increased.Hardness and chewiness of cooked noodles increased for 90℃treated group.The images of scanning electron microscopy showed that the surface of whole-wheat fresh noodles prepared by hot blanching treatment was denser.The gluten network agglomeration was more obvious and the combination with starch granules was much closer with increasing temperature.The starch granules were intact and did not swell significantly.Hot blanching treatment increased the degree of gluten protein polymerization in whole-wheat fresh noodles,and the yield of glutenin-gliadin aggregates significantly increased with the increase of temperature.The content of α-helix and random coil increased,and the content of β-angle decreased.In addition,the shelf life of whole wheat fresh noodles after hot blanching treatment above 80℃was extended by more than 2 times,and the browning of fresh noodles can be suppressed to a certain extent.关键词
全麦生鲜面/热烫处理/品质特性/面筋蛋白/贮藏Key words
whole-wheat fresh noodles/hot blanching treatment/quality characteristics/gluten protein/storage分类
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王金鹏,路琪帅,李宏雁,孙纯锐,侯汉学,李曼,马萌,孙庆杰..热烫处理对全麦生鲜面品质及贮藏稳定性的影响[J].粮油食品科技,2025,33(2):120-128,9.基金项目
国家自然科学基金"高加水面条加工中面筋蛋白组分的水分响应规律及对面团粘性的调控机制"、"面条加工过程中面筋蛋白组分分布与衍变规律及其质构调节效应"(32372262,32072135) （32372262,32072135）
中加食品营养与健康实验室开放课题"UV-B胁迫适度发芽对小麦粉营养和加工品质的影响规律探究"(KFKT-ZJ-2106) （KFKT-ZJ-2106）
青岛农业大学高层次人才基金项目"H2O2和H2对UV-B促进大豆芽菜中异黄酮富集的作用机制"(1120038) National Natural Science Foundation of China"Response of Gluten Proteins to Water Variation during the Processing of High Water-added Noodles and the Regulation Mechanisms on Dough Adhesion","Dynamics of the Distribution and Transition of Gluten Proteins during Noodle Processing and the Regulation Effects on Noodle Texture Thereof"(No.32372262,32072135) （1120038）
the Open Project Program of China-Canada Joint Lab of Food Nutrition and Health"Effect of Limited Germination under UV-B Stress on the Nutrients Accumulation and Processing Quality of Wheat Flour"(No.KFKT-ZJ-2106) （No.KFKT-ZJ-2106）
Advanced Talents Foundation of QAU"Mechanisms of H2O2 and H2 in Enhancing UV-B Promoted Isoflavone Enrichment in Soybean Sprouts"(No.1120038) （No.1120038）
