添加燕麦对半干面储藏稳定性的影响

Effects of Incorporation of Oat on Storage Stability of Semi-Dried Noodles

DOI：10.3969/j.issn.1673-1689.2019.09.008

中文关键词: 燕麦粉 半干面 脂肪酸值 菌落总数 质构特性 真空微波处理

英文关键词: oat flour,semi-dried noodles,free fat acids,total plate count,textural property,vacuum microwave treatment

基金项目:

作者

单位

徐丹

江南大学 食品学院，江苏 无锡 214122

郭晓娜

江南大学 食品学院，江苏 无锡 214122

朱科学

江南大学 食品学院，江苏 无锡 214122

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中文摘要:

将燕麦以不同比例添加到半干面中，测定半干面的菌落总数、脂肪酸值和质构特性，研究了燕麦对半干面储藏稳定性的影响。结果表明，随着储藏时间增加，半干面的菌落总数和脂肪酸值不断上升.随着燕麦添加量（质量分数）增加（10%，30%，50%，70%和100%），半干面菌落总数显著下降（P＜0.05），初始脂肪酸值显著增加（P＜0.05）。50%添加量时，货架期比对照组延长了29.4%；质构结果显示，30%以上添加量时，硬度和咀嚼性显著下降（P＜0.05）。对燕麦籽粒进行真空微波处理，籽粒脂肪酸值和菌落总数分别降低44.9%和82.5%.与对照组相比，微波处理后，50%燕麦添加量制作的半干面，在储藏中脂肪酸值和菌落总数都显著降低（P＜0.05），储藏48 h时，菌落总数降低了0.23 lg（CFU/g），脂肪酸值降低了57.7%，并且硬度和咀嚼性极显著增大（P＜0.01），改善了燕麦半干面的储藏稳定性。

英文摘要:

The text added different percentage of oats into semi-dried noodles.Our study focused on measuring its total plate count\free fat acids and textural property.and the effect of incorporation of oats on storage stability of semi-dried noodles. The results showed that the total plate count and free fat acids of oat semi-dried noodles increased during storage. With the increased percentage of oats（10%，30%，50%，70% and 100%），the total plate count of semi-dried noodles decreased significantly（P＜0.05） and initial free fatty acids increased significantly（P＜0.05）. Compared with the control group，the shelf life was prolonged by 29.4% with 50% oat percentage. The textural property showed that hardness and chewiness decreased obviously（P＜0.05） with higher oat percentage than 30%. The free fatty acids and total plate count of oat kernels decreased by 44.9% and 82.5% respectively after vacuum microwave treatment. Compared with the control group，the free fatty acids and total plate count of semi-dried noodles with 50% oat flour decreased significantly（P＜0.05）. The total plate count decreased by 0.23 lg CFU/g and free fatty acids decreased by 57.7%. The hardness and chewiness increased significantly（P＜0.01），which indicated that treatment improved the storage stability of oat semi-dried noodles.

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