影响婴幼儿面条中维生素A稳定性的因素
Factors influencing the stability of vitamin A in infant noodles
李清清 1刘淑一 2李秋雨 1戴志勇1
作者信息
- 1. 湖南英氏营养食品有限公司,湖南 长沙 410000
- 2. 江苏大学食品学院,江苏 镇江 212000
- 折叠
摘要
[目的]明确婴幼儿面条加工及贮藏过程中维生素A损失的主要原因.[方法]选取含不同蛋白质含量的小麦粉,添加二价铁与三价铁来制备线面、彩蝶面、挤压面,同时进行不同形式的包装,研究蛋白质含量、铁元素、加工工艺及包装对维生素A的影响.[结果]小麦粉中蛋白质含量的降低,增加了维生素A的加工损失率与衰减速率,而且维生素A在前10 d内衰减速率最快.相比于线面、挤压面,彩蝶面加工中维生素A的损失最少;真空和面可以显著降低维生素A的损失率,维生素A在焦磷酸铁中更稳定.此外,包装内充氮可以有效减缓面条中维生素A的损失速率.[结论]采用三价铁,真空和面技术及充氮包装可有效保证婴幼儿面条中维生素A的稳定性.
Abstract
[Objective]To clarify the main causes of vitamin A loss during the processing and storage of infant noodles.[Methods]Wheat flour with different protein contents was selected,and iron elements of different price ranges were added to prepare the straight strip-shaped noodles,butterflies-shaped noodles and extruded noodles.The effects of protein content,iron element,processing technology and packaging on vitamin A were studied.[Results]The results showed that as the protein content in wheat flour decreased,the loss rate and attenuation rate of vitamin A in noodles gradually increased.Vitamin A had the fastest rate of attenuation rate in the first 10 days.Compared with the straight strip-shaped noodles and extruded noodles,the loss of vitamin A in the processing process of butterflies-shaped noodles was the least.Mixing dough with vacuum can significantly reduce the rate of vitamin A loss.Compared to ferrous fumarate,vitamin A was more stable in iron pyrophosphate.In addition,nitrogen filling in the packaging could effectively reduce the loss of vitamin A in infant noodles.[Conclusion]The use of trivalent iron,mixing dough with vacuum,and nitrogen filled packaging in infant noodles can effectively ensure the stability of vitamin A in the noodles.
关键词
婴幼儿面条/维生素A/稳定性/加工工艺/蛋白质含量/包装形式Key words
infant and toddler noodles/vitamin A/stability/processing technology/protein content/packaging type引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
万方数据