College of Biological Engineering, Henan University of Technology, Zhengzhou, China.
Zhengzhou Synear Food Co., Ltd., Zhengzhou, China.
J Food Sci. 2023 May;88(5):1790-1799. doi: 10.1111/1750-3841.16511. Epub 2023 Mar 25.
The effect and mechanism of sanxan on the quality of salt-free noodles (SFNs) were investigated from different cooking stages (initial stage, 1 min; optimum cooking time, OCT; overcooked time, OT). The results showed significant changes in the cooking process with the addition of 1.2% sanxan. The OCT for noodles with 1.2% sanxan (experimental group, EG) was extended from 5 to 7 min compared to the non-added noodles (blank group, BG) and 1.5% salt-containing noodles (control group, CG). The hardness and adhesiveness of BG, EG, and CG all decreased significantly during cooking. In contrast, the springiness, maximum tensile strength, and tensile fracture distance trended first to increase and then to decrease. At OCT, EG had the highest hardness (3971.69 ± 94.49 g), adhesiveness (372.26 ± 33.56 g s), and maximum tensile strength (41.51 ± 2.76 g), which remained large even after overcooking. However, those in BG and CG showed a significant reduction (p < 0.05). The proportion of free water increased progressively as cooking progressed, with CG showing the largest increase, from 82.29% to 91.19%, whereas EG showed the smallest increase, from 78.34% to 86.02%. During the cooking process, the addition of sanxan delayed the water migration, whereas salt promoted it. Sensory evaluation showed that EG was smoother in appearance than BG and tasted malty with a slight stickiness. Moreover, EG had the smallest k and C values. Thus, sanxan is an effective additive to enhance the quality of SFNs and can replace the role of salt in noodles in some properties, which is beneficial for the development of SFNs.
研究了桑芪对无盐面条（SFNs）质量的影响和作用机制，从不同的烹饪阶段（初始阶段，1 分钟；最佳烹饪时间，OCT；煮过头时间，OT）进行研究。结果表明，添加 1.2%桑芪对面条的烹饪过程有显著影响。与未添加面条（空白组，BG）和添加 1.5%含盐面条（对照组，CG）相比，添加 1.2%桑芪的面条（实验组，EG）的 OCT 从 5 分钟延长到 7 分钟。BG、EG 和 CG 的硬度和粘性在烹饪过程中均显著降低。相比之下，弹性、最大拉伸强度和拉伸断裂距离呈先增加后降低的趋势。在 OCT 时，EG 的硬度（3971.69±94.49 g）、粘性（372.26±33.56 g·s）和最大拉伸强度（41.51±2.76 g）最高，即使在煮过头后仍然保持较大值。然而，BG 和 CG 的这些值则显著降低（p<0.05）。随着烹饪的进行，自由水的比例逐渐增加，CG 的增加最大，从 82.29%增加到 91.19%，而 EG 的增加最小，从 78.34%增加到 86.02%。在烹饪过程中，添加桑芪会延迟水分迁移，而盐则会促进水分迁移。感官评价表明，EG 比 BG 更光滑，口感略带麦芽味，稍有粘性。此外，EG 的 k 和 C 值最小。因此，桑芪是提高 SFNs 质量的有效添加剂，可以在某些特性上替代盐在面条中的作用，这有利于 SFNs 的发展。
