摘要
为探究茶多酚对生鲜面品质及抗氧化性的影响,利用质构仪、扫描电子显微镜、感官评价和抗氧化模型,分别研究添加0、0.1%、0.5%、1.0%茶多酚的生鲜面的蒸煮特性、质构特征、微观结构、感官品质、贮藏品质以及自由基清除率。结果表明,添加茶多酚后,面条的硬度和咀嚼性均显著增强,面条整体的面筋网状结构变得致密、均匀,内部结构得到明显改善;此外,茶多酚的添加可以有效抑制微生物的生长。在本试验条件下,茶多酚添加量为0.5%时,感官评价总分最高,且DPPH和ABTS自由基清除率较对照均提高了1.5倍,表明在面条中添加0.5%茶多酚可生产出具有一定生理功能的生鲜面产品。本研究结果为功能性生鲜面产品的加工提供了理论依据。
To investigate the effects of tea polyphenols on fresh noodles quality and antioxidant properties. The effects of addition of 0.0, 0.1%, 0.5% and 1.0% tea polyphenols on the texture characteristics, microstructure, sensory quality, storage quality and antioxidant properties of fresh noodles using a texture analyzer, scanning electron microscopy(SEM), sensory evaluation and antioxidant model, respectively. The results demonstrated that the hardness, elasticity and chewiness of noodles increased with the addition of tea polyphenols. After the addition of polyphenols into noodles, the gluten network structure of the sample became dense and uniform, and the internal structure was obviously improved. The addition of tea polyphenols can effectively inhibit the growth of microorganisms. It has been found that when 0.5% tea polyphenol was added into the sample, total sensory evaluation score was the highest, and the DPPH and ABTS free radical scavenging rates were 1.5 times higher than those of the control group, which indicated that 0.5% tea polyphenol addition to the noodles can produce a fresh noodle product with certain physiological functions. The results of this study provide a theoretical basis for the processing of functional fresh noodles.
作者
姚月华
王亚琴
贾鑫
唐宁程
永强
YAO Yuehua;WANG Yaqin;JIA Xin;TANG Ning;CHENG Yongqiang(College of Food Science&Nutritional Engineering,China Agricultural University/Beijing Key Laboratory of Functional Food from PlantResources,Beijing 100083)
出处
《核农学报》
CAS
CSCD
北大核心
2020年第10期2261-2270,共10页
Journal of Nuclear Agricultural Sciences
基金
国家重点研发计划资助(2018YFD0401000)。
关键词
茶多酚
生鲜面
质构特征
微观结构
抗氧化特性
tea polyphenols
fresh noodle
texture characteristics
microstructure
antioxidant properties
