Effect of Slight Fermentation on the Flavor and Storage Quality of Noodles

GE Zhenzhen; WANG Weijing; GAO Shanshan; ZONG Wei

doi:10.13386/j.issn1002-0306.2020100025

Volume 42 Issue 13

Jun. 2021

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Science and Technology of Food Industry > 2021 > 42(13): 95-102. > DOI: 10.13386/j.issn1002-0306.2020100025

GE Zhenzhen, WANG Weijing, GAO Shanshan, et al. Effect of Slight Fermentation on the Flavor and Storage Quality of Noodles[J]. Science and Technology of Food Industry, 2021, 42(13): 95−102. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020100025.

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Effect of Slight Fermentation on the Flavor and Storage Quality of Noodles

GE Zhenzhen^{1, 2, 3},
WANG Weijing¹,
GAO Shanshan¹,
ZONG Wei^{1, 2, 3, ,}

1.
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China
2.
Food Production and Safety Henan Collaborative Innovation Center, Zhengzhou 450002, China
3.
Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450002, China

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Received Date: October 11, 2020
Available Online: April 24, 2021

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Abstract

Abstract

In order to improve the flavor and quality of noodles, yeast slight fermentation was applied to the development of noodles to explore the effects of different fermentation time on the flavor and quality of noodles. Electronic nose, texture analyzer (TA), low field pulsed nuclear magnetic resonance (LF-NMR) and X-ray diffraction (XRD) were used to analyze the aroma components and quality changes of noodles during storage. The results showed that yeast slight fermentation enhanced the volatile smell of noodles, mainly hydrocarbon, inorganic sulfide and nitrogen oxides. Under the same storage time, the hardness of noodles fermented with yeast for 0~12 min was lower than that of blank group, and slight fermentation delayed the quality deterioration.The relative content of bound water and immobile water of noodle fermented for 6, 12 and 15 min was higher than that of blank group, suggesting that the water bound tightly to other substrates during storage. After low temperature storage, the relative crystallinity of the fermented noodles was lower than that of the blank group, and the internal polymerization of starch molecules became slower, indicating that fermentation inhibited the retrogradation of starch. Yeast slight fermentation can promote the formation of flavor substances and slow down the deterioration of noodle quality by inhibiting the retrogradation of starch during storage.
- slightly fermented noodles,
- electronic nose,
- volatile flavor compounds,
- retrogradation

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References (34)

References

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