不同抗老化剂对鲜湿米线品质及储藏稳定性的影响

鲜湿米线作为我国受众广泛的一种传统主食,市场前景广阔,然而其贮藏期间易于回生劣变,严重制约了米线行业的发展。本文探究了茶多酚、赤藓糖醇、海带多糖、蔗糖脂肪酸酯、焦糊精五种不同类型的抗老化剂对鲜湿米线品质及贮藏稳定性的影响。实验表明：蔗糖脂肪酸酯使米线的硬度、断条率迅速增加;茶多酚严重改变了米线的色泽及风味,而其他三种抗老化剂对鲜湿米线的理化及感官品质无显著影响。贮藏期间,海带多糖对于鲜湿米线的老化无显著影响,赤藓糖醇和焦糊精可显著提升鲜湿米线的贮藏稳定性,当贮藏时间为35天时,对照组的蒸煮损失增加了31.13%,断条率增加了20.19%,硬度增加了50.16%,短程有序度增加了7.25%,相对结晶度增加了14.69%,添加赤藓糖醇和焦糊精分别使蒸煮损失增加15.43%、15.01%,断条率增加了16.44%和15.24%,数据表明赤藓糖醇和焦糊精可以改善米线的蒸煮品质;硬度增加了13.06%和18.57%,短程有序度增加了4.91%和5.36%,相对结晶度增加了13.31%和13.29%,数据表明赤藓糖醇和焦糊精可以有效抑制米线的长期回生。综合考虑,赤藓糖醇和焦糊精适合作为专用抗老化剂应用于鲜湿米线的制作。

Effects of different antiaging agents on the quality and storage stability of fresh and wet rice noodles

Fresh rice noodle is a popular traditional staple food in China. However, it is easily to retrograde, which is seriously restricts the development of fresh rice noodles industry. In this paper, the effects of five different types of anti-aging agents, including tea polyphenols, erythritol, kelp polysaccharide, sucrose fatty, acid ester and pyrodextrin, on the cooking and eating quality and storage stability of fresh rice noodles were investigated. These results showed that sucrose fatty acid ester made the hardness and breakage rate of fresh rice noodles increased rapidly. Tea polyphenols seriously changed the color and flavor of fresh rice noodles, while the other three anti-aging agents had no significant effect on the physicochemical and sensory quality of fresh rice noodles. During the storage period, kelp polysaccharide had no significant effect on the retrogradation of fresh rice noodles. Erythritole and pyrodextrin could significantly improve the storage stability of fresh rice noodles. When the storage time was 35 days, the cooking loss of the control group increased by 31.13%, the breakage rate increased by 20.19%, the hardness increased by 50.16%, the short-range order degree increased by 7.25%, and the relative crystallinity increased by 14.69%. The addition of erythritol and pyrodextrin made the cooking loss increased by 15.43% and 15.01%, and the breakage rate increased by 16.44% and 15.24%, respectively. The results showed that the cooking quality of fresh rice noodles could be improved by erythritol and pyrodextrin. The hardness increased by 13.06% and 18.57%, the short-range order increased by 4.91% and 5.36%, and the relative crystallinity increased by 13.31% and 13.29%. Besides, the long-term retrogradation of fresh rice noodles was effectively inhibited by the erythritol and pyrodextrin . In conclusion, erythritol and pyrodextrin are suitable for the production of fresh rice noodles as special anti-aging agents.