摘要
使用离子色谱仪测定不同含钠量挂面食品煮制后钠离子的分布情况,研究含钾挂面煮制后钾离子的分布情况,运用万能材料试验机测试挂面的单轴抗压强度。煮制之后,钠溶出率与干基挂面含钠量呈正方向关系,钠保留率与干基挂面含钠量呈反方向关系。钠溶出量和钠保留量均与干基挂面含钠量呈正方向关系。在干基挂面含钠量10~457 mg/100 g区间内,钠溶出量低于钠保留量;干基挂面含钠量高于457 mg/100 g,钠溶出量逐渐变得显著高于钠保留量。在可比情况下每添加100 mg (Na)/100 g (挂面)钠当量的食盐,挂面的单轴抗压强度增大约6.5%。挂面煮制后钠溶出率约为钾溶出率的2.5倍。研究结果可为食品材料的无机盐与力学性质检测、居民的钠盐摄入量控制提供一定的方法和依据。
The sodium ion distributions after boiling process for dried noodles with various sodium contents were investigated by ion chromatograph. The potassium ion distributions after boiling process for potassium-containing dried noodles were preliminarily explored. The uniaxial compression strength of dried noodles was studied by universal materials testing machine. After boiling process, there is a positive correlation between the dissolution rate of Na element and the sodium content of dried noodle, whilst there is a negative correlation between the retention rate of Na element and the sodium content of dried noodle. Both the amount of reserved Na element and the amount of dissolved Na element exhibited positive correlations with the sodium content of dried noodle. Within a sodium content range of dried noodle of 10-457 mg/100 g, the amount of dissolved Na element was lower than the amount of reserved Na element. As the sodium content of dried noodle exceeded 457 mg/100 g, the amount of dissolved Na element became gradually higher than the amount of reserved Na element. Under comparable circumstances, the uniaxial compression strength may be enhanced by ca. 6.5% through the increase of edible salt with a Na equivalent of 100 mg(Na)/100 g(dried noodle). After boiling process for dried noodles, the sodium ion dissolution was ca. 2.5 times of the potassium ion dissolution. A certain method and basis for inspection of inorganic salts and mechanical properties of food materials as well as sodium salt intake control of residents may be provided.
作者
邢宇
田红美
贾高鹏
赵晨曦
刘振新
XING Yu;TIAN Hongmei;JIA Gaopeng;ZHAO Chenxi;LIU Zhenxin(Henan Provincial Key Laboratory of Surface and Interface Science,School of Materials and Chemical Engineering,Zhengzhou University of Light Industry,Zhengzhou 450000)
出处
《食品工业》
CAS
北大核心
2020年第5期191-194,共4页
The Food Industry
基金
国家自然科学基金资助项目(21571161)
郑州轻工业大学博士科研基金(2016BSJJ034/CLY20170069/LZX2016)
郑州轻工业大学“省属高校基本科研业务费专项资金”项目(16601000154)
河南省高等学校重点科研项目资助计划(20A150044)。
关键词
食品
盐
钠离子
钾离子
挂面
food
salt
sodium ions
potassium ions
dried noodle
