挂面组分/结构分布特征的定量表征及酥条防控机制

The internal and surface cracks of Chinese dried noodle make it easy to rupture and loss its toughness and elasticity. This reduces its consumer acceptability and hence a negative effect on the brand image. However, the quality attributes of the raw materials and finished product of Chinese dried noodle are still unable to be characterized using conventional physical and chemical methods. The quality of the product can only be achieved by adjusting the production process. However, this process adjustment mostly leads to rupture and nonuniformity in product quality characteristics. Therefore, in this study, we propose to visualize and quantify the two-dimensional distribution of the components and structures of Chinese dried noodle. This can be achieved firstly by obtaining the optoacoustic microscopic images of the Chinese dried noodle. Then, the optical and acoustic spectra of each pixel of microscopic image will be employed to correlate with the corresponding components and structures. Moreover, the distribution of the components and structures will serve as quality indexes to determine quality changes in Chinese dried noodle during processing. Afterwards, the inner relationship among the process parameters, the distribution of the corresponding components and structures of the product will be investigated and established. On the basis of the distribution of the components and structures, a control mechanism will be developed to prevent rupture of Chinese dried noodle. Therefore, this study will provide a new viewpoint for researchers to find out the effect of processing technology on food quality, and for enterprises to manufacture high-quality Chinese dried noodles.

酥条挂面内部及表面的裂纹导致其易断裂、韧性和弹性严重丧失，带给消费者直接的负面体验，影响着挂面的品牌形象，制约着挂面行业进一步做大做强。现有的理化分析方法无法提供合理的特征参数来表征挂面从原料到成品的变化过程，导致挂面行业只能依赖工艺参数来控制生产过程，产品的质量及稳定性无法保证，挂面酥条率高。本研究提出在显微层面对挂面进行光声扫描成像并解析每个像素点处光谱、声谱信号对应的组分、结构信息，精确描绘出挂面组分/结构的二维分布图，实现挂面组分/结构分布特征的定量检测；研究拟将组分/结构分布特征作为表征挂面从原料到成品变化过程的特征参数，从而揭示制面工艺参数、组分/结构分布特征、挂面品质之间的内在联系，建立以组分/结构分布特征作为调控参数的挂面酥条防控机制。项目将为科研人员解析食品加工工艺对食品品质的塑造机制提供新的视角，也可为食品生产企业精确控制食品加工过程、保障产品质量提供新的手段。

课题组按计划开展研究，完成了课题任务合同书所要求的全部研究计划，重点利用高光谱图像技术，结合化学计量学方法、分布均匀度指数法解析了挂面不同工艺参数、面片组分/结构分布特征、挂面面条品质之间的相互影响规律。项目执行期间累计发表SCI/EI论文14篇（均为第一/二标注），授权英国发明专利1件、中国发明专利2件和软件著作权2件，申请中国发明专利2件；项目研究期间成果“挂面组分分布特征感知技术”获科技成果鉴定1项。相关研究成果先后获国家技术发明二等奖、中国轻工业联合会技术发明一等奖。项目执行期间，项目负责人石吉勇入选江苏省特聘教授，项目组成员黄晓玮入选江苏省优青。项目主要研究内容及结论如下：.（1）提出了基于高光谱成像技术的挂面面片水分分布均匀度快速定量表征新方法，结合水分分布均匀度指数法快速定量表征了面片中的水分分布均匀度。结果表明，经过SNV处理后的光谱能够有效减少噪声的干扰，显著提高模型的精确度；LS-SVM为最佳的水分定量预测模型，其中模型的Rc为0.9978、Rp为0.9796、RMSEC为0.0025、RMSEP为0.0076。.（2）探究了和面工艺对挂面面片水分均匀度的影响规律，结果表明，真空度（A）、加水量（B）和和面时间（C）均能显著影响面片的水分分布均匀度；面片的水分分布均匀度与和面工艺参数的预测模型为：水分均匀度=2.16+0.55×A+1.13×B+0.91×C+0.85×A×B+0.59×B×C+1.22×A2+0.73×B2+0.63×C2，方差分析F值得到，三种因素对面片水分分布均匀度的影响大小次序为：和面时间>加水量>真空度。.（3）研究了挂面面片水分分布均匀度对挂面品质（最佳蒸煮时间、拉伸特性、抗弯特性、色泽、烹调特性、TPA特性和感官特性）的影响规律，通过建立挂面加工工艺、水分分布特征、挂面品质之间的关系，建立了以挂面控制工艺参数为调控手段、以组分/结构分布特征参数为调控依据的挂面酥条防控新机制。