3种食品添加剂对鲜湿面抗老化作用研究

鲜湿面含水量高,货架期内极易出现老化,为延缓其老化进程,添加瓜尔胶、硬脂酰乳酸钠、可溶性大豆多糖3种不同类型食品添加剂,并分析其质构特性及感官品质变化。结果表明:以鲜湿面硬度值变化作为老化指标,当添加量(食品添加剂面粉)分别为0.2%的瓜尔胶,0.1%的可溶性大豆多糖,0.2%的硬脂酰乳酸钠时,鲜湿面硬度值最低;根据相关性分析得出质构仪参数:硬度值、黏度值及咀嚼度与感官评分相关性较好。从加入添加剂后的鲜湿面条的质构来看,硬度值:瓜尔胶可溶性大豆多糖硬脂酰乳酸钠(P0.05),黏度值:硬脂酰乳酸钠可溶性大豆多糖瓜尔胶(P0.05),咀嚼度:瓜尔胶可溶性大豆多糖硬脂酰乳酸钠(P0.05);感官评分:瓜尔胶硬脂酰乳酸钠可溶性大豆多糖(P0.05)。表明瓜尔胶总体感官评分较为优良,能够较好地延缓鲜湿面的老化,并保持鲜湿面的品质。

Effects of 3 food additives on anti-aging in wet-fresh noodles

The fresh-wet noodle was easily aging during the shelf period for the high moisture content. In order to decrease the process of aging, 3 kinds of additives, for guar gum, Sodium stearyl lactate(SSL) and Soluble soybean-polysaccharide (SSPS), were studied, and the texture and sensory evaluation were analyzed. Result: Taking the hardness of fresh-wet noodle as the aging index, with the addition quantities of additives, ratio of additive to flour, guar gum of 0.2%, SSPS of 0.1%, SSL of 0.2%, the hardness of fresh wet noodle is the lowest; The indexes, such as hardness, viscosity, and chewiness, which analyzed by the texture analyzer, had good correlation with the sensory scores by correlation analysis. The indexes were as followed: the hardness: guar gum < SSPS < SSL (P<0.05), the adhesiveness: SSL < SSPS < guar gum (P<0.05), the chewiness: guar gum < SSPS < SSL (P<0.05); sensory evaluation that guar gum > SSL > SSPS (P<0.05). That guar gum overall sensory score was better than the others, and it could decrease the aging process, and maintain the quality of fresh-wet noodle.