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张林华,张红玉,谢凯文,陈凤莲,汤晓智.后处理工艺对藜麦挤压面条品质的影响[J].中国粮油学报,2024,39(4):110-118

后处理工艺对藜麦挤压面条品质的影响

Investigation of the influence of the post-treatment techniques of quinoa extruded noodles on their quality

投稿时间：2023-03-10 修订日期：2023-04-27

DOI：

英文关键词:Extruded noodles post-treatment techniques quality characteristics textural characteristics

基金项目:

作者	单位	邮编
张林华	南京财经大学	210023
张红玉	南京财经大学,哈尔滨商业大学
谢凯文	南京财经大学
陈凤莲	哈尔滨商业大学
汤晓智^*	南京财经大学	210023

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中文摘要:

以不同后处理工艺制备了挤压藜麦鲜面、冷冻面、半干面和干面，并对其品质及营养特性进行测定。研究发现，不同的后处理工艺会影响面条的凝胶网络结构从而对面条的蒸煮与质构特性造成差异。鲜面有最低的蒸煮损失（2.98%），最高的硬度（3 489 g）和弹性（0.99），以及最高的感官评分（90.1），干面在蒸煮品质和感官方面表现最差。扫描电镜结果显示蒸煮损失越高的面条表面空洞越多越大。冷冻、干燥的工艺并没有对面条的多酚、黄酮类物质造成损失。消化实验中发现面条消化与淀粉老化相关，鲜面的pGI值＞冷冻面pGI值＞半干面pGI值＞干面pGI值。在25℃的储存条件下，鲜面在36 h内菌落总数迅速超标，水分含量较低的半干面的货架期可达120 h。

英文摘要:

Extruded quinoa fresh, frozen, semi-dried, and dried noodles were prepared with different post-treatment techniques, and their quality and nutritional properties were determined. It was found that different post-treatment technologies affected the gel network structure of the noodles and thus caused differences in the cooking and textural characteristics of the noodles. Fresh noodles had the lowest cooking loss (2.98%), the highest hardness (3 489 g) and elasticity (0.99), and the highest sensory score (90.1), while dried noodles performed the worst in terms of cooking quality and sensory. The scanning electron microscopy results showed that the higher the cooking loss, the more and larger the surface cavities of the noodles. The processing of freezing and drying did not cause any loss of polyphenols and flavonoids from the noodles. Digestion experiments revealed that noodle digestion was correlated with starch aging, with pGI values for fresh noodles > pGI values for frozen noodles > pGI values for semi-dried noodles > pGI values for dried noodles. Under the storage condition of 25℃, the total bacterial count of fresh noodles rapidly exceeded the standard within 36 h. The shelf life of semi-dry noodles with lower moisture content could reach 120 h.

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