超声协助面团加工对鲜湿面品质的改善作用

针对传统制面工艺中存在的一些问题，本实验采用自行设计的振板式超声设备加工面团，利用物性分析仪、扫描电子显微镜和综合加权评分等方法进行分析，考察超声作用时间和功率、面坯压强和厚度等因素对鲜湿面品质的影响，探讨超声协助面团加工技术对鲜湿面质构特性的改善作用。结果表明，超声处理对鲜湿面品质有显著改善作用。当超声处理时间30 s、超声功率330 W、面坯压强94.0 Pa、面坯厚度3 mm时，鲜湿面的综合加权评分最高，与对照组相比，此时鲜湿面的弹性和硬度分别显著增加了19.5%和降低了18.1%。扫描电子显微镜观察结果显示，经超声处理后的鲜湿面断截面处网络更加完整和致密，孔径也更小，淀粉颗粒更均匀和紧密地被包裹在面筋网络结构中，说明超声作用可以获得更稳定和致密的面筋网络结构。综合来看，超声协助面团加工技术能明显改善鲜湿面的品质，本研究可为面制品的生产提供新的思路。

Effect of Ultrasound-Assisted Dough Processing on Fresh Noodle Quality

As there are some problems with the traditional noodle processing technology, a vibrating plate-type ultrasonic device designed in our laboratory was applied to dough processing, and the effects of ultrasonic time and power as well as dough pressure and thickness on the quality of fresh noodles were investigated by texture analyzer, scanning electron microscopy (SEM) and comprehensive weighted score method. The improving effect of ultrasonic-assisted dough processing on the texture of fresh noodles was evaluated. The results indicated that ultrasonic treatment had a significant effect on improving the quality of fresh noodles. The highest comprehensive weighted score was observed at ultrasonic time of 30?s, ultrasonic power of 330?W, dough pressure of 94.0?Pa and dough thickness of 3?mm. Compared with the control group, the elasticity and hardness of fresh noodles were increased by 19.5% and decreased by 18.1%, respectively. SEM showed that the cross section of fresh wet noodles treated by ultrasound exhibited a more complete and denser network structure, with smaller pore size and porosity. In addition, the starch granules were more uniformly and tightly wrapped in the gluten network structure, suggesting that ultrasonic treatment can contribute to a more stable and denser gluten network. Overall, ultrasonic-assisted dough processing technology can significantly improve the quality of fresh noodles. This study may provide a new idea for the production of flour products.