多糖及乳化剂对方便型鲜马铃薯热干面的流变，质构，微观结构性能的影响研究

发布时间：2021-09-02 07:12

　　面条和面食类产品因其营养丰富、口感好、外观质量优良的特点备受青睐。面条和面食类产品是以小麦或米粉为主要原料加工而成的以淀粉为主要营养成分的主食产品。近年来,为提高面条的功能性和口感,面条中原料的多元化已成为发展趋势。马铃薯作为世界上一种重要的粮食作物和蔬菜作物富含维生素、矿物质和膳食纤维。在中国“马铃薯主食化”战略的推动下,将马铃薯加工成适合中国人消费习惯的馒头、面条、米粉和复配米等主食产品,以实现由目前的副食消费向主食消费转变,由原料产品向产业化系列制成品转变,由温饱消费向营养健康消费转变具有重要意义。热干面是武汉极具特色的面食产品,位居中国“十大面条”之列。在传统小麦粉中加入新鲜马铃薯制成营养方便的非油炸马铃薯热干面,不仅促进了热干面的工业化生产,而且也为“马铃薯主食化”的发展做出贡献。然而,由于马铃薯中面筋蛋白的缺乏,造成面团强度差、蒸煮损失大、热干面制作和烹饪过程中易糊汤等一系列问题。因此,添加多糖、乳化剂、增稠剂和胶凝剂等食品添加剂是解决上述问题的重要途径。本研究以方便型鲜马铃薯热干面（IPN）为研究对象,探究了不同浓度、不同种类的食品添加剂（亲水胶体及乳化剂）对热干面性能的... 

【文章来源】：华中农业大学湖北省 211工程院校 教育部直属院校

【文章页数】：164 页

【学位级别】：博士

【文章目录】：
ABSTRACT
摘要
LIST OF ABBREVIATIONS
CHAPTER1 INTRODUCTION AND LITERATURE REVIEW
    1.1 INTRODUCTION AND BACKGROUND OF RESEARCH
    1.2 WHY FOOD ADDITIVES ARE NECESSARY IN NOODLES
    1.3 HISTORY OF NOODLES
    1.4 NOODLES STORY IN CHINA
    1.5 CLASSIFICATION OF NOODLES
        1.5.1 Salted noodles
        1.5.2 Alkaline noodles
    1.6 CLASSIFICATION OF NOODLES BY PROCESSING METHOD
        1.6.1 Fresh noodles
        1.6.2 Dried noodles
        1.6.3 Steamed noodles
        1.6.4 Boiled noodles
        1.6.5 Steamed and deep-fried instant noodles
        1.6.6 Steamed and hot-air dried noodles
        1.6.7 Noodles from non-wheat grains
        1.6.8 Starch noodles
    1.7 RAW MATERIALS FOR NOODLE PROCESSING
        1.7.1 Flour
        1.7.2 Use of Potato
        1.7.3 Salts
        1.7.4 Food additives
        1.7.5 Emulsifiers
        1.7.6 Polysaccharides
    1.8 INDUSTRIALIZATION OF NOODLE PRODUCTION
    1.9 NUTRITION AND HEALTH OF NOODLES
        1.9.1 Why food additives are necessary in noodles
    1.10 SCOPE OF STUDY
    1.11 RESEARCH OBJECTIVES AND PROBLEM STATEMENT
CHAPTER2 EFFECTS OF XANTHAN GUM ON COOKING QUALITIES,TEXTURE AND MICROSTRUCTURES OF FRESH POTATO INSTANT NOODLES
    2.1 INTRODUCTION
    2.2 MATERIAL AND METHOD
        2.2.1 Material
        2.2.2 Preparation of fresh potato hot dry noodles
        2.2.3 Rapid visco-Analyzer(RVA)measurement
        2.2.4 Measurement of Rheological properties of noodles
        2.2.5 Cooking Qualities of noodles
        2.2.6 Texture properties of noodles
        2.2.7 Color measurement of noodles
        2.2.8 Scanning Electron Microscopy(SEM)analysis
        2.2.9 Statistical Analysis
    2.3 RESULTS AND DISCUSSION
        2.3.1 Effect of XG addition on the pasting properties of noodles
        2.3.2 Effect of XG incorporation on color attributes of noodles
        2.3.3 Effect of XG addition on rheological characteristics of noodles
        2.3.4 Effect of XG addition on cooking qualities of noodles
        2.3.5 Effect of XG addition on texture characteristics of noodles
        2.3.6 Effect of XG addition on microstructures of noodles
    2.4.CONCLUSIONS
CHAPTER3 EFFECTS OF XANTHAN GUM AND SODIUM DODECYL SULFATE ON PHYSICO-CHEMICAL,RHEOLOGICAL AND MICROSTRUCTURE PROPERTIES OF NON-FRIED POTATO INSTANT NOODLES
    3.1 INTRODUCTION
    3.2 MATERIAL AND METHODS
        3.2.1 Preparation of fresh potato hot dry noodles
        3.2.2 Rapid visco-analyzer(RVA)measurement
        3.2.3 Measurement of rheological properties of noodles
        3.2.4 Cooking qualities of noodles
        3.2.5 Color measurement of noodles
        3.2.6 Texture properties of noodles and Scanning electron microscopy(SEM)analysis
        3.2.7 Structural characteristics of noodles
        3.2.8 Low-Field Nuclear Magnetic Resonance(LF-NMR)Analysis
        3.2.9 Statistical Analysis
    3.3 RESULTS AND DISCUSSION
        3.3.1 Effects of XG and SDS addition on pasting
        3.3.2 Effects of XG and SDS addition on color and cooking qualities of noodles
        3.3.3 Effects of XG and SDS on textural characteristics of noodles
        3.3.4 Effects of XG and SDS on rheological properties of noodles
        3.3.5 Structural analysis by FT-IR spectroscopy
        3.3.6 Low Field Nuclear Magnetic Resonance(LFNMR)analysis
        3.3.7 Microstructures of noodles samples
    3.4 CONCLUSION
CHAPTER4 THE INFLUENCE OF EMULSIFIERS ON PHYSICOCHEMICAL PROPERTIES OF FRESH POTATO INSTANT DRY NOODLES AND ITS DOUGH PASTING PROPERTIES
    4.1 INTRODUCTION
    4.2 MATERIALS AND METHODS
        4.2.1 Materials
        4.2.2 Preparation of instant fresh potato noodles
        4.2.3 Rapid visco-analyzer(RVA)measurement
        4.2.4 Rheological properties of instant fresh potato noodles dough samples
        4.2.5 Cooking loss and Color measurement
        4.2.6 Texture profile analysis
        4.2.7 Scanning electron microscopy analysis
        4.2.8 Fourier transform infrared spectroscopy(FT-IR)
        4.2.9 Low field nuclear magnetic resonance(LF-NMR)analysis
    4.3 RESULTS AND DISCUSSION
        4.3.1 Pasting properties of instant dry noodles
        4.3.2 Rheological characteristics of instant dry noodles
        4.3.3 Effect of emulsifiers on cooking loss and color parameters of instant dry noodles
        4.3.4 Effect of emulsifiers on the texture of instant dry noodles
        4.3.5 Effect of emulsifiers on the microstructure of instant dry noodles
        4.3.6 Effect of emulsifiers on the molecular structure of the noodles
        4.3.7 Effect of emulsifiers on water mobility and distribution in noodles
    4.4 CONCLUSION
CHAPTER5 EFFECTS OF GUMS ON PHYSICAL,MICROSTRUCTURE AND PASTING PROPERTIES OF QUALITY CHARACTERISTICS OF INSTANT DRY NOODLES
    5.1 INTRODUCTION
    5.2 MATERIAL AND METHODS
        5.2.1 Preparation of instant dry noodles
        5.2.2 Rheological properties
        5.2.3 Pasting properties of instant dry noodles
        5.2.4 Color analysis of instant dry noodles
        5.2.5 Morphology of instant dry noodles
        5.2.6 Texture profile analysis
        5.2.7 Statistical analysis
    5.3 RESULTS AND DISCUSSION
        5.3.1 RVA properties of instant dry noodles
        5.3.2 Rheological properties of instant dry noodles
        5.3.3 Color Parameters
        5.3.4 Microstructure of instant dry noodles
        5.3.5 Cooking qualities of instant dry Noodle
        5.3.6 Texture Profile analysis(TPA)
    5.4 CONCLUSION
CHAPTER6 THE INFLUENCE OF POLYSACCHARIDES ON THE,TEXTURE,COLOR AND MICROSTRUCTURE PROPERTIES OF INSTANT DRY NOODLES
    6.1 INTRODUCTION
    6.2 MATERIAL AND METHODS
        6.2.1 Preparation of fresh potato hot dry noodles
        6.2.2 Chemical structural changes of noodles
        6.2.3 Color analysis of noodles
        6.2.4 Texture profile analysis
        6.2.5 Morphology of noodles
        6.2.6 Statistical analysis
    6.3 RESULTS AND DISCUSSION
        6.3.1 Structural analysis by FT-IR spectroscopy
        6.3.2 Effect of polysaccharides on color parameters
        6.3.3 Effect of polysaccharides on the texture of instant dry noodles
        6.3.4 Microstructures of noodles samples
    6.4 CONCLUSION
CHAPTER7 SUMMARY AND RECOMMENDATION
REFERENCES
APPENDIX
ACKNOWLEDGEMENT


【参考文献】：
期刊论文
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