2002-01-012024-05-13https://scholars.lib.ntu.edu.tw/handle/123456789/651437摘要：油麵與水煮麵筋均為高水分且高水活性之小麥加工製品，於室溫存放時極易敗壞。本研究乃在探討在麵條或麵筋水煮後以含有NaOCl及Ca(OCl)2 0~1000 ppm之氯水處理對熟麵條及水煮麵筋的抑菌效果與對產品質地與色澤之影響。結果顯示，以125 ppm NaOCl或Ca(OCl)2溶液浸泡10 min則有抑菌的效果，此與先前研究指出以200 ppm 過氧化氫水冷卻熟麵條5 min具有同樣的抑菌效果；但前者對麵條的質地與色澤並無顯著的影響，而後者卻有漂白的作用。若將NaOCl或Ca(OCl)2濃度提高至1000 ppm時，熟麵條室溫保存期間可分別達4及5天以上。當以蒸餾水製備麵筋經水煮後再以50 ppm NaOCl溶液浸泡10 min後便有抑菌的效果，但浸泡Ca(OCl)2者則需提高至500 ppm才有抑菌的效果。當以2%鹽水製備麵筋，經水煮後，以50 ppm NaOCl溶液浸泡10 min亦有抑菌的效果，但浸泡Ca(OCl)2者則需提高至1000 ppm才有抑菌的效果；經1000 ppm NaOCl溶液浸泡之水洗麵筋，則至少可在室溫貯存三天，直到室溫貯存第五天才被觀察到有微生物的生長。由<br> Abstract: Boiled alkaline noodle and boiled gluten are perishable gelatinized starch-based and denatured protein wheat products with the characteristics of high moisture content and high Aw. These types of foods have very short shelf-life when stored at room temperature. The objectives of this study is to investigate the effects of chlorinated water in cooling water on the extension of shelf-life and storage quality, including texture and color, of boiled noodles and gluten. The results show that when soaked boiled alkaline noodles in 125 ppm NaOCl or Ca(OCl)2 for 10 min, the shelf-life of noodles was able to be extended one day without significant changes of texture and color of noodles. When 1000 ppm NaOCl or Ca(OCl)2 solutions are used, the shelf-life of noodles were 4 or 5 days at least, respectively. When boiled gluten was cooled with 50 ppm NaOCl or 500 ppm Ca(OCl)2 solutions, the boiled gluten is able to be stored at room temperature for 1 day. However, 1000 ppm Ca(OCl)2 solution was needed for the boiled gluten which is prepared with 2% salt solution for extending the shelf-life. When 1000 ppm NaOCl solution was used, the shelf-life of boiled gluten was 3 days at least. The large differential ratios of total chlorine and free chlorine in cooling water before and after soaking boiled alkaline noodles and gluten indicated that the formation of complexes or derivatives of chlorine and organic compounds such as starch and protein during soaking is highly possible. The potent health concerns due to the formation of chlorinated organic compounds should be aware and studied when chlorinated water is used to reduce microorganisms load of processed wheat products.油麵麵筋次氯酸鈉溶液氯化石灰貯存品質boiled alkaline noodleboiled glutenNaOClCa(OCl)2storage quality