亲水性胶体对非油炸杂粮方便面原料糊化特性及品质影响

摘要

In this paper,the effects of five hydrolloids,which includedcarrageenan,konjac gum,guar gum,sodium polyacrylate and sodiumcarboxymethylcellulose(CMC–Na),on gelatinization property ofmaterial flour of non–fried instantcoarsecereals noodle were studied.And their effects on its quality including rehydration behavior,texture and sensory indexes were systemically investigated.The results showed thatcarrageenancould significantly reduce pasting temperature of thematerial flour,shorten the rehydration time of the noodle,decrease its breaking rate,improve its textural properties including hardness,gumminess,chewiness and increase its sensory acceptability.Guar gum showed a slightly lower effect than that ofcarrageenan.The addition of konjac gumcouldmake the noodle have shorter rehydration time,highercohesiveness and resilience,and lower adhesiveness.Sodium polyacrylate demonstrated the strongest effect on delaying starch retrogradation and reducing the turbidity of noodle soup. ButCMC–Na showed weak effects.Carrageenan,guar gum,konjac gum and sodium polyacrylate had their own unique effects on improving the quality of non–fried instantcoarsecereals noodle and could be used in its processing incombination.%考察了卡拉胶、魔芋胶、瓜尔胶、聚丙烯酸钠和羧甲基纤维素钠（CMC–Na）对非油炸杂粮方便面原料糊化特性的影响，系统研究了5种亲水性胶体对其冲泡性、质构和感官质量的影响。结果表明，卡拉胶可明显降低原料粉的糊化温度，缩短面条的复水时间，减少断条率，改善其硬度、胶黏性、咀嚼性等质构特性，提高其感官可接受性；瓜尔胶的改善作用略低于卡拉胶；魔芋胶可明显缩短面条的复水时间，提高其内聚性和回复性，降低其表面黏附性；聚丙烯酸钠在延缓淀粉老化、降低面汤浑浊度方面效果最佳；而CMC–Na的作用则不明显。卡拉胶、瓜尔胶、魔芋胶和聚丙烯酸钠对非油炸杂粮方便面品质的改善作用各具优势，可联合用于非油炸杂粮方便面的加工。