生鲜湿面褐变影响因素、机理及控制技术研究进展

Research progress on the influence factors, mechanisms and control technologies of the browning of fresh wet noodles

摘要: 面条是多个国家的主食品，其色泽是消费者喜爱与否的关键因素。在机制面条品种中，生鲜湿面煮制后口感最佳，但其褐变现象严重，严重限制销售规模。总结不同工业化加工方法制作的面条特点，根据加盐种类的不同将生鲜湿面分为白盐面条和黄碱面条两类，并分别介绍影响生鲜湿面褐变的因素、褐变机理，以及控制生鲜湿面褐变的技术方案，提出未来研究方向。

Abstract: Noodles are a staple food in many countries, and the color is a key factor for consumers′ preference. Among various industrial processed noodles, fresh wet noodles have the best taste after cooking, but the browning is serious, which seriously restricts the sale scale.This review summarized the characteristics of noodles produced by different industrial processing methods, and classified fresh wet noodles into white salt noodles and yellow alkaline noodles according to the type of salt added. The influence factors of the browning of fresh wet noodles, the browning mechanisms, and the browning control technologies were introduced, and the future research directions were put forward.