粉葛鲜湿面条配方优化及其抗氧化性分析OA
Formulation Optimization and Antioxidant Activity of Pueraria thomsonii Fresh Wet Noodles
目的:以发酵粉葛粉、小麦粉为原料制作粉葛鲜湿面条.方法:以蒸煮损失率、断条率、质构特性和感官评分为指标,在单因素试验基础上进行L9(34)正交试验,采用加权综合评分法确定鲜湿面条最优配方;以DPPH·清除能力、ABTS+·清除能力、总抗氧化能力为模型评价面条的抗氧化活性.结果:发酵粉葛粉的添加会影响面条的蒸煮特性、质构和感官评分;粉葛鲜湿面条的最佳配方为:发酵粉葛粉添加量为30%、灰树花粉添加量0.5%、瓜尔豆胶添加量1.0%、油莎豆淀粉添加量6%、谷朊粉添加量4%,在此条件下生产的面条的综合评分为(97.3±0.94)分;结论:粉葛鲜湿面条具有一定的抗氧化活性.
[Objective]A kind of Pueraria thomsonii fresh wet noodles(PTFWN)was prepared with Pueraria thomsonii fermented powder(PTFP)and wheatmeal as raw material.[Method]L9(34)orthogonal experiment was carried out on the basis of single factor experiment,and the optimum formula of PTFWN was determined by a comprehensive weighted scoring method with cooking loss rate,strip breaking rate,texture characteristic and sensory score as indexes.In addition,the antioxidant activity of PTFWN was evaluated with scavenging activity of DPPH·and ABTS+·total antioxidant capacity as model.[Result]The results showed that both the cooking loss rate and strip breaking rate of PTFWN presented an upward trend while a downward trend of masticability,stretching and sensory scores with the addition of PTFP increased.The best formula of PTFWN were PTFP 30%,Grifola frondosa powder 0.5%,guar gum 1.0%,Cyperus esculentus starch 6%and gluten 4%,and under these conditions,the comprehensive score of PTFWN was 97.3±0.94.[Conclusion]PTFWN had certain antioxidant activity.
李可欣;冯武明;于白音;邵碧怡;刘翠芳;全廷宇;杨碧妃;范雪晴;敬思群;刘立鑫;孟祥兆
韶关学院食品学院,广东 韶关 512005韶关市曲江区竹园火山粉葛专业合作社,广东 韶关 512005韶关学院生物与农业学院,广东 韶关 512005韶关学院食品学院,广东 韶关 512005韶关学院食品学院,广东 韶关 512005韶关学院食品学院,广东 韶关 512005韶关学院食品学院,广东 韶关 512005韶关学院食品学院,广东 韶关 512005韶关学院食品学院,广东 韶关 512005韶关学院食品学院,广东 韶关 512005韶关学院食品学院,广东 韶关 512005
发酵粉葛粉鲜湿面条综合加权评分法配方优化抗氧化活性
Pueraria thomsonii fermented powderfresh wet noodlecomprehensive weighted scoring methodformulation optimizationantioxidant activity
《中国食物与营养》 2026 (2)
80-87,21,9
2022 年度广东省科技创新战略专项资金(大学生科技创新培育"攀登计划"项目)(项目编号:pdjh2022b0474)2021年度韶关市科技计划项目(农业农村科技方向)(项目编号:210805114531189)
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