为改善陕西传统特色面食—扯面生产工艺不规范,现卖周期短、小企业不能实现在夏季高温季节扯面的生产、常温配送和销售等环节的现状,研究了面条中常规加入的水、食盐、碱、食用乙醇对常温放置不同时间(0、24、48、72 h)的扯面色泽、拉伸长度、脂肪酸值、pH值、质构等理化指标和发酵程度、菌落总数、霉菌等微生物指标的影响。通过单因素确定添加范围并采用正交试验进行了工艺优化。研究发现,随着放置时间的延长,扯面发酵程度和菌落总数逐渐增加、亮度L*逐渐降低、拉伸长度先增后减、pH值、弹性、咀嚼性、硬度等逐渐降低,扯面品质劣化。添加食盐、食碱和食用酒精均可抑制存放期内扯面品质的劣变,其中,食用乙醇对扯面发酵速度、微生物数量、拉伸性能影响显著。试验结果表明,扯面常温存放72 h的最佳配方为加水量42%、加盐量1%、加酒精量3%,加碱量0.05%。

In order to improve Shaanxi traditional stretchy noodle's shelf life and follow a standard so that small enterprises can manufacture and sale the noodle at room temperature,the effect of the amount of water,salt,sodium carbonate and edible alcohol on the physical and chemical indexes with color,stretching length,fatty acid value,pH,texture,the total number of colony,mold count and fermentation degree of stretchy noodles stored at room temperature at different time(0,24,48,72 h) were studied.The single factor experiment determined the range and the orthogonal experiment determined the optimized process.The study showed that the stretchy noodle fermentation degree,total bacterial count and color aberration increased;pH,hardness,elasticity,chewiness and quality decreased with storage time.The deterioration of stretchy noodles quality during storage was inhibited by adding salt,sodium carbonate and edible alcohol.Edible alcohol had significant influence on fermentation speed,microbial quantity,and stretching length of the noodles.The result indicated that the storage time of stretchy noodles reached to 72 h with the optimized formula of 42% water,1% salt,3% edible alcohol,0.05% sodium carbonate.