黑木耳多糖对全麦鲜湿面条的品质改善作用

为解决全麦鲜湿面条（whole wheat fresh wet noodles,WWN）存在的蒸煮易断裂、口感粗糙等品质问题，本文利用热水浸提法提取黑木耳多糖（Auricularia auricula polysaccharide,Aap），探究了Aap对WWN蒸煮特性、质构拉伸特性和感官特性的影响。结果表明：与空白对照组相比，添加Aap的WWN蒸煮断条率显著（P<0.05）降低，质构和感官品质得到显著（P<0.05）提高。其中，添加1%Aap的WWN断条率较空白对照组下降了28.3%，蒸煮损失降低了19.9%。同时，与WWN相比，添加1%Aap的WWN中小麦淀粉相对结晶度降低了23.7%，小麦淀粉膨胀势显著增加（P<0.05）。此外，添加1%Aap的WWN质构中的硬度较WWN降低了15.6%，弹性增加了48.1%，并在感官评价中获得了最高87.48的综合评分。因此，添加1%Aap能够改善了WWN的蒸煮特性、质构特性及感官品质。该研究为全麦产品品质提升技术提供了理论依据。

Effect of Auricularia auricula Polysaccharide on the Quality Improvement of Fresh Wet Whole Wheat Noodles

To solve the quality problems of whole wheat fresh wet noodles (WWN) such as easy breakage and rough texture when steamed, the Auricularia auricula polysaccharide (Aap) were prepared by using hot water extraction, and the effects of Aap on the quality of cooking, texture stretching and sensory characteristics of WWN were investigated in this paper. The results showed that compared with the blank control group, the cooking breakage rate of WWN with Aap was significantly reduced, and the texture and sensory quality were significantly improved. In particular, the breakage rate of WWN with 1% Aap decreased by 28.3% and the cooking loss decreased by 19.9% compared with the blank control group. Meanwhile, the relative crystallinity of wheat starch in WWN with 1% Aap decreased by 23.7% and the wheat starch swelling potential increased significantly (P<0.05) compared with WWN. In addition, the hardness of WWN with 1% Aap decreased by 15.6% and the elasticity increased by 48.1% compared with WWN, which obtained the highest overall score of 87.48 in the sensory evaluation. Therefore, the addition of 1% Aap was able to improve the cooking quality, textural characteristics and sensory quality of WWN. This study would provide a theoretical basis for whole wheat product quality improvement technology.