油炸胡萝卜方便面生产工艺及其抗氧化性
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摘要
以小麦面粉和胡萝卜为原料,探究胡萝卜添加量及面团饧发时间、油炸温度和油炸时间工艺条件对胡萝卜油炸方便面感官品质的影响。并以过氧化值(POV)、酸价(AV)和硫代巴比妥酸值(TBA)为指标探究不同胡萝卜添加量对油炸方便面抗氧化的影响。结果表明,当胡萝卜添加量为4%时,油炸方便面的感官评分最高,为(51.38±2.34)分;胡萝卜油炸方便面最佳工艺条件为:面团饧发时间20 min,油炸温度150℃,油炸时间90 s。抗氧化试验结果表明,在10 d的贮藏过程中,添加4%以上的胡萝卜,可有效控制油炸方便面的过氧化值和酸价在标准范围之内,添加胡萝卜的油炸方便面的硫代巴比妥酸值均明显低于空白组。因此,将胡萝卜添加到油炸方便面中,在改善风味的同时还起到一定的抗氧化作用。
The wheat flour and carrot as main raw materials,the effects of carrot addition,dough fermentation time,frying temperature and frying time on the sensory quality of deep-fried instant carrot noodles were investigated.The effects of carrot addition on the antioxidation of deep-fried instant noodles were investigated with peroxide value( POV),acid value( AV) and thiobarbituric acid value( TBA) as the index.The results showed that the sensory score of deep-fried instant noodles was highest when the addition of carrot was up to 4%.The optimal technological parameters were determined as follows: dough fermentation time 20 min,frying temperature 150 ℃,frying time 90 s.The results of anti-oxidation experiments showed that the POV and AV of deep-fried instant noodles were effectively controlled within the standard range when the addition of carrot was up to 4%,the TBA were significantly lower for added carrot than for no added carrot( CK) during ten testing days.Therefore,the carrot were added to the deep-fried instant noodles,the flavor and antioxidant effect were improved.
The wheat flour and carrot as main raw materials,the effects of carrot addition,dough fermentation time,frying temperature and frying time on the sensory quality of deep-fried instant carrot noodles were investigated.The effects of carrot addition on the antioxidation of deep-fried instant noodles were investigated with peroxide value( POV),acid value( AV) and thiobarbituric acid value( TBA) as the index.The results showed that the sensory score of deep-fried instant noodles was highest when the addition of carrot was up to 4%.The optimal technological parameters were determined as follows: dough fermentation time 20 min,frying temperature 150 ℃,frying time 90 s.The results of anti-oxidation experiments showed that the POV and AV of deep-fried instant noodles were effectively controlled within the standard range when the addition of carrot was up to 4%,the TBA were significantly lower for added carrot than for no added carrot( CK) during ten testing days.Therefore,the carrot were added to the deep-fried instant noodles,the flavor and antioxidant effect were improved.
引文
[1]黄诚,周长春,尹红.浓缩胡萝卜汁加工工艺研究[J].食品科学,2009(10):282-285.
[2]Joo Carlos da Silva Dias. Nutritional and health benefits of carrots and their seed extracts[J]. Food&Nutrition Sciences,2014,5(22):2147-2156.
[3]刘莹,焦梦悦,王丽霞,等.响应面法优化乳酸菌发酵胡萝卜原浆工艺及香气成分变化分析[J].食品工业科技,2017,38(15):85-92.
[4]Hiranvarachat B,Devahastin S.Enhancement of microwaveassisted extraction via intermittent radiation:Extraction of carotenoids from carrot peels[J]. Journal of Food Engineering,2014,126(126):17-26.
[5]Berman J,Zorrilla-López U,FarréG,et al. Nutritionally important carotenoids as consumer products[J]. Phytochemistry Reviews,2015,14(5):727-743.
[6]刘晓庚,陈梅梅,陈优生,等.胡萝卜中类胡萝卜素的提取动力学[J].食品科学,2015(16):61-65.
[7]Haq R U,Prasad K.Antioxidant activity,phenolic,carotenoid and color changes in packaged fresh carrots stored under refrigeration temperature[J]. Journal of Food Measurement&Characterization,2017,11(4):1-8.
[8]王慧.胡萝卜PSY基因的功能研究[D].北京:中国农业科学院,2014:5-7.
[9]Hefnawy H T,El-Shourbagy G A,Ramadan M F. Phenolic extracts of carrot,grape leaf and turmeric powder:Antioxidant potential and application in biscuits[J]. Journal of Food Measurement&Characterization,2016,10(3):576-583.
[10]Finkel’shtein E I.Modern methods of analysis of carotenoids(review)[J]. Pharmaceutical Chemistry Journal,2016,50(2):96-107.
[11]刘均洪,刘颖,张媛媛.胡萝卜产品的加工及前景[J].食品工业科技,2012,33(11):430-432.
[12]曹新蕾,王立,钱海峰,等.全麦粉对油炸方便面品质的影响[J].食品与机械,2016,32(3):193-197.
[13]聂相珍,申丽媛,皇甫秋霞.减少油炸方便面油脂残留的添加物研究进展[J].麦类作物学报,2016,36(5):611-615.
[14] Gulia N, Khatkar B S. Relationship of dough thermomechanical properties with oil uptake,cooking and textural properties of instant fried noodles[J].Food Science&Technology International,2014,20(3):171-182.
[15]丁士勇.油炸方便面货架期探讨[J].食品科学,2006(5):276-277.
[16]Cao X,Zhou S,Yi C,et al.Effect of whole wheat flour on the quality,texture profile,and oxidation stability of instant fried noodles[J].Journal of Texture Studies,2017,48(1):607-615.
[17]Lim J,Jeong S,Oh I K,et al. Evaluation of soybean oilcarnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles[J]. LWT-Food Science and Technology,2017,84:788-794.
[18]小圆.冷冻保存鲜面条[J].农产品加工,2013(2):12.
[19]王春香,姚忠臣.马铃薯方便面的研制[J].食品科技,2004(7):89-90.
[20]张淼,李博,钱平.食品中油脂提取及过氧化值检测方法的优化[J].食品工业科技,2011(12):497-500.
[21]GB/T 25005-2010方便面感官评价方法[S].北京:中国标准出版社,2010.
[22]GB 5009.227-2016食品中过氧化值的测定[S].北京:中国标准出版社,2016.
[23]GB 5009.229-2016食品中酸价的测定[S].北京:中国标准出版社,2016.
[24]GB/T 35252-2017动植物油脂2-硫代巴比妥酸值测定:直接法[S].北京:中国标准出版社,2017.
[25]谷利军.油条品质评价体系的建立及实验室制作方法的研究[D].郑州:河南工业大学,2012:10-11.
[26]王中旺.中华面文化大典[M].经济日报出版社,2005:832-833.
[27]彭亚锋,黄文,郭顺清.焙烤食品科学与技术[M].北京:中国计量出版社,2011:233-234.
[28]杨燕.济南市食用油中苯并芘、酸价及过氧化值的调查分析[D].济南:山东大学,2012:17-18.
[29]赵紫萌.油炸方便面酸败指标检验分析[J].科学与财富,2013,3(12):57-58.
[30]孙艳梅,徐雅琴,杨林.天然物质类黄酮的抗氧化活性的研究[J].中国油脂,2003,28(3):54-57.
[2]Joo Carlos da Silva Dias. Nutritional and health benefits of carrots and their seed extracts[J]. Food&Nutrition Sciences,2014,5(22):2147-2156.
[3]刘莹,焦梦悦,王丽霞,等.响应面法优化乳酸菌发酵胡萝卜原浆工艺及香气成分变化分析[J].食品工业科技,2017,38(15):85-92.
[4]Hiranvarachat B,Devahastin S.Enhancement of microwaveassisted extraction via intermittent radiation:Extraction of carotenoids from carrot peels[J]. Journal of Food Engineering,2014,126(126):17-26.
[5]Berman J,Zorrilla-López U,FarréG,et al. Nutritionally important carotenoids as consumer products[J]. Phytochemistry Reviews,2015,14(5):727-743.
[6]刘晓庚,陈梅梅,陈优生,等.胡萝卜中类胡萝卜素的提取动力学[J].食品科学,2015(16):61-65.
[7]Haq R U,Prasad K.Antioxidant activity,phenolic,carotenoid and color changes in packaged fresh carrots stored under refrigeration temperature[J]. Journal of Food Measurement&Characterization,2017,11(4):1-8.
[8]王慧.胡萝卜PSY基因的功能研究[D].北京:中国农业科学院,2014:5-7.
[9]Hefnawy H T,El-Shourbagy G A,Ramadan M F. Phenolic extracts of carrot,grape leaf and turmeric powder:Antioxidant potential and application in biscuits[J]. Journal of Food Measurement&Characterization,2016,10(3):576-583.
[10]Finkel’shtein E I.Modern methods of analysis of carotenoids(review)[J]. Pharmaceutical Chemistry Journal,2016,50(2):96-107.
[11]刘均洪,刘颖,张媛媛.胡萝卜产品的加工及前景[J].食品工业科技,2012,33(11):430-432.
[12]曹新蕾,王立,钱海峰,等.全麦粉对油炸方便面品质的影响[J].食品与机械,2016,32(3):193-197.
[13]聂相珍,申丽媛,皇甫秋霞.减少油炸方便面油脂残留的添加物研究进展[J].麦类作物学报,2016,36(5):611-615.
[14] Gulia N, Khatkar B S. Relationship of dough thermomechanical properties with oil uptake,cooking and textural properties of instant fried noodles[J].Food Science&Technology International,2014,20(3):171-182.
[15]丁士勇.油炸方便面货架期探讨[J].食品科学,2006(5):276-277.
[16]Cao X,Zhou S,Yi C,et al.Effect of whole wheat flour on the quality,texture profile,and oxidation stability of instant fried noodles[J].Journal of Texture Studies,2017,48(1):607-615.
[17]Lim J,Jeong S,Oh I K,et al. Evaluation of soybean oilcarnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles[J]. LWT-Food Science and Technology,2017,84:788-794.
[18]小圆.冷冻保存鲜面条[J].农产品加工,2013(2):12.
[19]王春香,姚忠臣.马铃薯方便面的研制[J].食品科技,2004(7):89-90.
[20]张淼,李博,钱平.食品中油脂提取及过氧化值检测方法的优化[J].食品工业科技,2011(12):497-500.
[21]GB/T 25005-2010方便面感官评价方法[S].北京:中国标准出版社,2010.
[22]GB 5009.227-2016食品中过氧化值的测定[S].北京:中国标准出版社,2016.
[23]GB 5009.229-2016食品中酸价的测定[S].北京:中国标准出版社,2016.
[24]GB/T 35252-2017动植物油脂2-硫代巴比妥酸值测定:直接法[S].北京:中国标准出版社,2017.
[25]谷利军.油条品质评价体系的建立及实验室制作方法的研究[D].郑州:河南工业大学,2012:10-11.
[26]王中旺.中华面文化大典[M].经济日报出版社,2005:832-833.
[27]彭亚锋,黄文,郭顺清.焙烤食品科学与技术[M].北京:中国计量出版社,2011:233-234.
[28]杨燕.济南市食用油中苯并芘、酸价及过氧化值的调查分析[D].济南:山东大学,2012:17-18.
[29]赵紫萌.油炸方便面酸败指标检验分析[J].科学与财富,2013,3(12):57-58.
[30]孙艳梅,徐雅琴,杨林.天然物质类黄酮的抗氧化活性的研究[J].中国油脂,2003,28(3):54-57.