和面时加入不同质量分数的酸奶与水,制备生鲜湿面条。通过测定面条的蒸煮品质、质构特性以及贮藏过程中色泽与多酚氧化酶活性的变化,研究酸奶对生鲜湿面条加工及贮藏品质的影响。结果表明:当酸奶的质量分数为100%时,面条的吸水率最大为87.43%,蒸煮损失率最小为2.17%;酸奶的质量分数≥40%时,面条的硬度、黏聚性、咀嚼性显著增大,黏性、弹性、回复力显著减小,当酸奶质量分数为80%时,拉断力最大为28.31 g;酸奶的加入使面片的色泽变亮,延缓其褐变,并降低多酚氧化酶的活性,贮藏48 h后,当酸奶质量分数为100%时,多酚氧化酶活性较空白组降低了14.2%。综合表明,较高比例酸奶的加入可改善面条的加工特性,降低其褐变速率,延长保鲜期。
Yoghurt and water with different mass fractions were added to flour to prepare fresh-wet noodles. The effects of yoghurt and water on the processing and storage quality of fresh-wet noodles were studied by measuring the cooking quality, texture characteristics and changes in color and PPO activity of noodles during storage. The results showed that 100% yogurt (w/w) gave the noodles the highest water absorption rate (87.43%) and the lowest cooking loss rate (2.17%). Moreover, the hardness, cohesion and chewiness of the noodles increased significantly with 40% yoghurt, while the viscosity, elasticity and recovery force decreased significantly. Furthermore, addition of 80% yoghurt resulted in the maximum tensile force (28.31 g). Besides, the addition of yoghurt could also brighten the luster of the patch, delay the browning of the noodles and decrease the activity of PPO. After storing for 48 h, addition of 100% yoghurt decreased the activity of PPO by 14.2% compared against that of the control group. In conclusion, high proportion of yoghurt addition can improve the processing characteristics, inhibit the browning rate and prolong the shelf life of fresh-wet noodles. Therefore, this study provides a theoretical basis for preparing fresh-wet noodles with high nutrition and good quality in the future.
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