Effect of Auricularia auricula Polysaccharide on the Quality Improvement of Fresh Wet Whole Wheat Noodles
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摘要: 为解决全麦鲜湿面条（whole wheat fresh wet noodles，WWN）存在的蒸煮易断裂、口感粗糙等品质问题，本文利用热水浸提法提取黑木耳多糖（Auricularia auricula polysaccharide，Aap），探究了Aap对WWN蒸煮特性、质构拉伸特性和感官特性的影响。结果表明：与空白对照组相比，添加Aap的WWN蒸煮断条率显著（P<0.05）降低，质构和感官品质得到显著（P<0.05）提高。其中，添加1% Aap的WWN断条率较空白对照组下降了28.3%，蒸煮损失降低了19.9%。同时，与WWN相比，添加1% Aap的WWN中小麦淀粉相对结晶度降低了23.7%，小麦淀粉膨胀势显著增加（P<0.05）。此外，添加1% Aap的WWN质构中的硬度较WWN降低了15.6%，弹性增加了48.1%，并在感官评价中获得了最高87.48的综合评分。因此，添加1% Aap能够改善了WWN的蒸煮特性、质构特性及感官品质。该研究为全麦产品品质提升技术提供了理论依据。Abstract: To solve the quality problems of whole wheat fresh wet noodles (WWN) such as easy breakage and rough texture when steamed, the Auricularia auricula polysaccharide (Aap) were prepared by using hot water extraction, and the effects of Aap on the quality of cooking, texture stretching and sensory characteristics of WWN were investigated in this paper. The results showed that compared with the blank control group, the cooking breakage rate of WWN with Aap was significantly reduced, and the texture and sensory quality were significantly improved. In particular, the breakage rate of WWN with 1% Aap decreased by 28.3% and the cooking loss decreased by 19.9% compared with the blank control group. Meanwhile, the relative crystallinity of wheat starch in WWN with 1% Aap decreased by 23.7% and the wheat starch swelling potential increased significantly (P<0.05) compared with WWN. In addition, the hardness of WWN with 1% Aap decreased by 15.6% and the elasticity increased by 48.1% compared with WWN, which obtained the highest overall score of 87.48 in the sensory evaluation. Therefore, the addition of 1% Aap was able to improve the cooking quality, textural characteristics and sensory quality of WWN. This study would provide a theoretical basis for whole wheat product quality improvement technology.
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图 2 不同比例Aap和普通生/熟面条横截面扫描电镜图
Figure 2. Scanning electron micrographs of cross-sections of ordinary raw/cooked noodles with different proportions of Aap
注：A/a代表普通面条；B/b、C/c、D/d、E/e分别代表Aap占比为0%、0.5%、1%、2%的WWN；放大倍数为1000倍。
图 3 不同比例Aap的全麦鲜湿面条和普通鲜湿面条的水分分布
Figure 3. Moisture state distribution of whole wheat fresh wet noodles and ordinary fresh wet noodles with different proportions of Aap
图 4 不同比例Aap的全麦鲜湿面条和普通鲜湿面条的拉伸特性
Figure 4. Tensile properties of whole wheat fresh wet noodles and ordinary fresh wet noodles with different proportions of Aap
注：不同字母表示差异显著（P<0.05）。
表 1 全麦面条感官评定标准
Table 1. Sensory evaluation criteria for whole wheat noodles
评价项目 评价标准 评分 色泽 具有小麦或全麦或黑木耳多糖本身的颜色，
且分布较为均一8.5~10 颜色一般，分布较不均匀 6~8.4 不具有小麦或全麦或黑木耳多糖本身的颜色，
分布很不均匀1~5 表观状态 表面结构细密、光滑 8.5~10 表面结构比较细密、比较光滑 6~8.4 表面粗糙、膨胀、变形严重 1~5 适口性 用牙咬断一根面条所需力适中 17~20 用牙咬断一根面条所需力稍偏硬或软 12~16 用牙咬断一根面条所需力太硬或太软 1~11 韧性 面条在咀嚼时，有咬劲、富有弹性 21~25 面条在咀嚼时，咬劲一般、弹性一般 15~20 面条在咀嚼时，咬劲差、弹性不足 1~14 粘性 在咀嚼过程中，面条爽口、不粘牙 21~25 在咀嚼过程中，面条较爽口、稍粘牙 15~20 在咀嚼过程中，面条不爽口、粘牙 1~14 光滑性 品尝面条时口感光滑 4.3~5 品尝面条时口感一般 3~4.2 品尝面条时口感粗糙 1~2 食味 品尝时具麦清香或黑木耳香味 4.3~5 品尝时基本无异味 3~4.2 品尝时有异味 1~2 
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表 2 不同比例Aap的全麦鲜湿面条和普通鲜湿面条的蒸煮特性
Table 2. Cooking characteristics of whole wheat fresh wet noodles and ordinary fresh wet noodles with different proportions of Aap
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表 3 不同比例Aap的全麦鲜湿面条和普通鲜湿面条的外观与色泽
Table 3. Appearance and color of whole wheat fresh wet noodles and ordinary fresh wet noodles with different proportions of Aap
普通面条 WWN 0.5% Aap-WWN 1% Aap-WWN 2% Aap-WWN 
L* 78.97±0.13a 73.61±0.93b 61.39±0.45c 58.68±1.03d 52.93±0.45e a* ?2.63±0.26d 3.64±0.25a 0.99±0.06c 1.60±0.17b 1.26±0.05c b* 14.36±1.16c 27.32±0.94a 19.40±1.49b 17.84±1.62b 18.52±1.29b 
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表 4 不同比例Aap全麦鲜湿面条和普通鲜湿面条粉中淀粉的游离直链淀粉含量和膨胀势
Table 4. Free amylose content and swelling potential of starch in whole wheat fresh wet noodles and ordinary fresh wet noodles with different proportions of Aap
样品 游离直链淀粉含量（%） 淀粉膨胀势 普通面条 9.2±0.06d 8.01±0.17b WWN 11.7±0.06a 7.32±0.05e 0.5% Aap-WWN 8.1±0.21e 8.31±0.02a 1% Aap-WWN 10.0±0.12c 7.81±0.01c 2% Aap-WWN 10.8±0.06b 7.60±0.08d 
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表 5 不同比例Aap的全麦鲜湿面条和普通鲜湿面条的弛豫时间
Table 5. Relaxation time of whole wheat fresh wet noodles and ordinary fresh wet noodles with different proportions of Aap
组别 T21 T22 普通面条 0.33±0.01e 37.65±0.02a WWN 1.14±0.01a 24.77±0.01b 0.5% Aap-WWN 0.87±0.02b 16.30±0.02c 1% Aap-WWN 0.66±0.01c 14.17±0.01d 2% Aap-WWN 0.57±0.01d 16.30±0.01c 
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表 6 不同比例Aap的全麦鲜湿面条和普通鲜湿面条的质构参数
Table 6. Texture parameters of whole wheat fresh wet noodles and ordinary fresh wet noodles with different proportions of Aap
样品 硬度（g） 弹性 黏聚性 胶着度（g） 咀嚼度（g） 普通面条 3442.83±31.34d 0.65±0.01c 0.58±0.01bc 1949.31±90.22c 1285.92±52.88d WWN 6672.56±83.95b 0.52±0.01d 0.53±0.01c 3758.25±69.46b 3433.02±39.77b 0.5% Aap-WWN 3235.01±91.14e 0.58±0.01cd 0.55±0.02bc 1700.25±53.19d 1161.58±39.39e 1% Aap-WWN 5632.98±63.97c 0.77±0.01b 0.63±0.02a 3648.99±80.47b 2631.04±60.37c 2% Aap-WWN 9593.20±91.26a 0.89±0.02a 0.59±0.04ab 5733.02±38.95a 5326.69±83.64a 
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表 7 不同比例Aap的全麦鲜湿面条和普通鲜湿面条的感官评价
Table 7. Sensory evaluation of whole wheat fresh wet noodles and ordinary fresh wet noodles with different proportions of Aap
评价项目 普通面条 WWN 0.5% Aap-WWN 1% Aap-WWN 2% Aap-WWN 色泽 8.32±0.19b 8.83±0.26a 8.27±0.49b 8.43±0.31b 8.27±0.29b 表观状态 8.42±0.18c 7.21±0.17e 8.16±0.15d 9.52±0.23a 9.03±0.16b 适口性 16.05±0.31b 14.13±0.74c 16.36±0.59b 18.78±0.31a 11.67±0.67d 韧性 16.73±0.39d 14.67±0.55e 19.30±0.87c 22.33±0.72b 23.38±0.64a 粘性 16.71±0.67cd 20.73±0.65a 16.53±0.64d 19.22±0.52b 17.32±0.21c 光滑性 3.43±0.16c 1.93±0.21d 3.83±0.37b 4.65±0.15a 4.43±0.12a 食味 3.68±0.22cd 3.48±0.17d 4.22±0.15b 4.55±0.10a 3.90±0.24c 总分 73.35±1.05c 71.00±0.99d 76.68±1.40b 87.48±0.86a 78.00±1.46b 
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