中国食物与营养2026，Vol.32Issue(2)：80-87,21,9.
粉葛鲜湿面条配方优化及其抗氧化性分析
Formulation Optimization and Antioxidant Activity of Pueraria thomsonii Fresh Wet Noodles
摘要
Abstract
[Objective]A kind of Pueraria thomsonii fresh wet noodles(PTFWN)was prepared with Pueraria thomsonii fermented powder(PTFP)and wheatmeal as raw material.[Method]L9(34)orthogonal experiment was carried out on the basis of single factor experiment,and the optimum formula of PTFWN was determined by a comprehensive weighted scoring method with cooking loss rate,strip breaking rate,texture characteristic and sensory score as indexes.In addition,the antioxidant activity of PTFWN was evaluated with scavenging activity of DPPH·and ABTS+·total antioxidant capacity as model.[Result]The results showed that both the cooking loss rate and strip breaking rate of PTFWN presented an upward trend while a downward trend of masticability,stretching and sensory scores with the addition of PTFP increased.The best formula of PTFWN were PTFP 30%,Grifola frondosa powder 0.5%,guar gum 1.0%,Cyperus esculentus starch 6%and gluten 4%,and under these conditions,the comprehensive score of PTFWN was 97.3±0.94.[Conclusion]PTFWN had certain antioxidant activity.关键词
发酵粉葛粉/鲜湿面条/综合加权评分法/配方优化/抗氧化活性Key words
Pueraria thomsonii fermented powder/fresh wet noodle/comprehensive weighted scoring method/formulation optimization/antioxidant activity引用本文复制引用
李可欣,冯武明,于白音,邵碧怡,刘翠芳,全廷宇,杨碧妃,范雪晴,敬思群,刘立鑫,孟祥兆..粉葛鲜湿面条配方优化及其抗氧化性分析[J].中国食物与营养,2026,32(2):80-87,21,9.基金项目
2022 年度广东省科技创新战略专项资金(大学生科技创新培育"攀登计划"项目)(项目编号:pdjh2022b0474) （大学生科技创新培育"攀登计划"项目）
2021年度韶关市科技计划项目(农业农村科技方向)(项目编号:210805114531189) （农业农村科技方向）
