胡子宁, 麦世学, 鲁伟, 方亚鹏. 卡拉胶对低钠面条品质的影响[J]. 南方水产科学, 2022, 18(2): 90-97. DOI: 10.12131/20210334
引用本文: 胡子宁, 麦世学, 鲁伟, 方亚鹏. 卡拉胶对低钠面条品质的影响[J]. 南方水产科学, 2022, 18(2): 90-97. DOI: 10.12131/20210334
HU Zining, MAI Shixue, LU Wei, FANG Yapeng. Effect of carrageenan on quality of low-sodium noodles[J]. South China Fisheries Science, 2022, 18(2): 90-97. DOI: 10.12131/20210334
Citation: HU Zining, MAI Shixue, LU Wei, FANG Yapeng. Effect of carrageenan on quality of low-sodium noodles[J]. South China Fisheries Science, 2022, 18(2): 90-97. DOI: 10.12131/20210334

卡拉胶对低钠面条品质的影响

Effect of carrageenan on quality of low-sodium noodles

  • 摘要: 为探究海藻多糖卡拉胶的添加对低钠面条感官特性及整体品质的影响,制备了含有不同配方低钠盐的面条样品,对其进行感官评定实验,并分析了面条的色度、最佳蒸煮时间、质构、微观结构等。结果显示,卡拉胶的添加有效掩盖了氯化钾 (KCl) 添加带来的金属苦涩味。卡拉胶对面条的最佳蒸煮时间无显著影响 (P>0.05) ,但一定程度上改变了蒸煮后面条的色泽,同时提高了面条的硬度、弹性和咀嚼性。扫描电镜分析显示,添加卡拉胶的面条,蒸煮后结构更为致密,而卡拉胶对蒸煮前面条的微观结构无明显影响。结果表明,卡拉胶可在不破坏面条品质的基础上改善KCl替代盐使用带来的苦味,在面条中实现高效减盐 (最高50%) ,为KCl替代盐在食品中的广泛应用提供了新思路。

     

    Abstract: To study the effect of seaweed polysaccharide carrageenan on the sensory properties and overall quality of low-sodium noodles, we designed the noodles containing low-sodium salts with different formulas and carried out a sensory evaluation experiment, so as to analyzed the color, cooking time, texture and microstructure of the noodles. The results show that the addition of carrageenan covered the metallic bitterness caused by potassium chloride in noodles effectively. Carrageenan showed no significant influence on the optimal cooking time of noodles (P>0.05), but changed the color of noodles after the noodles having been cooked to a certain extent and improved the hardness, springiness and chewiness of noodles. Scanning Electron Microscope (SEM) analysis demonstrates that carrageenan made the microstructure of noodles more compacted after the cooking but did not show obvious influence on the microstructure of noodles before the cooking. The results suggest that carrageenan can reduce the bitterness caused by potassium chloride salt substitute but maintain the quality of noodles, achieving a high-efficiency salt reduction (up to 50%) in noodles, which proposes a new idea for the potassium chloride-based salt substitutes in food industry.

     

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