引用本文:唐煜括,郑 波,徐捍山,陈 洁,李 琳,陈 玲.茶多酚、抹茶对鲜湿米粉储藏过程中老化行为与消化性能影响的研究[J].粮油食品科技,2020,28(2):1-6.
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茶多酚、抹茶对鲜湿米粉储藏过程中老化行为与消化性能影响的研究
唐煜括1, 郑 波1, 徐捍山1, 陈 洁2, 李 琳1,3, 陈 玲1
1.华南理工大学 食品科学与工程学院,广东省天然产物绿色加工与产品安全重点实验室,淀粉与植物蛋白深加工教育部工程研究中心,广东 广州 510640;2.河南工业大学 粮油食品学院,河南 郑州 450001;3.东莞理工学院 化学工程与能源技术学院,广东 东莞 523808
摘要:
探究了茶多酚、抹茶对挤出型鲜湿米粉在180 d储藏期内老化行为和消化性能的影响。结果显示,添加茶多酚与抹茶均能显著降低鲜湿米粉的硬度,抑制老化程度。在室温环境中,茶多酚在储藏前期(0~60 d)抑制鲜湿米粉老化的效果较为显著,而抹茶在储藏中后期(90~180 d)的效果较好;在4 ℃冷藏环境中茶多酚与抹茶的老化抑制效果受到限制,不同种类鲜湿米粉老化程度接近。与对照鲜湿米粉相比,添加茶多酚与抹茶均能提高鲜湿米粉的慢消化成分(slowly digestible components,SDC)和抗消化成分(resistant components,RC),其中茶多酚的效果更为显著。在室温和4 ℃储藏过程,茶多酚与抹茶对鲜湿米粉中RC含量增加起到了显著的作用,为营养健康鲜湿米粉的创制提供了基础数据。
关键词:  茶多酚  抹茶  鲜湿米粉  老化行为  消化性能
DOI:
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基金项目:
Effect of tea polyphenols and matcha on aging behavior and digestibility of different types of fresh rice noodles during long-term storage
Abstract:
In this paper, the effects of tea polyphenols and matcha on the aging behavior and digestibility of extruded fresh wet rice noodles during 180 days of storage were explored. The results showed that adding of tea polyphenols and matcha can significantly reduce the hardness of fresh wet rice noodles and inhibit the aging degree. At room temperature, tea polyphenols had a significant effect on inhibiting the aging of fresh wet rice noodles in the early storage period (0~60 d), while matcha had a relatively better effect in the middle and late storage period (90~180 d). The aging-inhibiting effects of tea polyphenols and matcha at 4 ℃ were limited, and the aging degree of different types of fresh wet rice noodles was close at the end. In addition, compared with the raw fresh wet rice noodles, adding tea polyphenols and matcha could increase the slowly digestible components (SDC) and resistant components (RC) of fresh wet rice noodles. The effect of tea polyphenols was more significant. During storage at room temperature and 4 ℃, tea polyphenols and matcha played a significant role in the RC increasing in fresh wet rice noodles. The results provided basic data for the development of nutritious and healthy fresh wet rice noodles.
Key words:  tea polyphenols  matcha  fresh rice noodles  aging behavior  digestibility