Study On The Change Law Of Lutein During The Processing Of High Lutein Fresh Noodles

Lutein is a carotenoid that is widely present in plants and can't be synthesized actively by the human body,but can only be ingested through food.Lutein has the functions of protecting eyesight,resisting cancer,preventing oxidation and coloring.Shannong 48 is the first high-lutein wheat variety approved in China,and its lutein content is much higher than that of common wheat varieties.At present,there is no report on the study on the change law of lutein in Shannong 48 food processing.In this study,Shannong 48 was used as the experimental material to study the change law of lutein during the storage of Shannong 48 flour and the production and storage of fresh noodles,so as to provide basic information for the food application of Shannong 48 in the future.The main findings are as follows:1)Storage conditions have a significant impact on the quality of high-lutein flour.With increasing storage time,the content of lutein in flour gradually decreased.After 180 days of storage,the content of lutein in flour decreased from 6.06 ?g/g to 3.29 ?g/g.Storage temperature also had a significant effect on the lutein content of flour.The storage treatment at 4? is more conducive to the preservation of lutein in flour than the storage treatment at room temperature.After 180 days of storage,the contents of lutein in the 4? storage treatment and the normal temperature storage treatment were 3.52 ?g/g and 3.05 ?g/g,respectively.2)Food additives have significant effects on lutein retention in high lutein fresh noodles.The three additives of Vitamin C,Vitamin E and ethanol are beneficial to the retention of lutein in fresh noodles with high lutein.The single factor test showed that when the additions of VC,VE and ethanol were 0.05 g/kg,0.05 g/kg and 25 g/kg,respectively.With this compound additive,the lutein content and other quality indicators of the high lutein fresh noodle products were at a better level.3)Storage conditions have significant effects on the lutein content of fresh noodles with high lutein.With the prolongation of storage time,the content of lutein in fresh noodles decreased gradually.After storage for 30 h(room temperature)and 5 d(4°C),the lutein content in fresh noodles decreased from 3.07 ?g/g to 0.47 ?g/g and 0.57 ?g/g,respectively.Storage temperature also had a significant effect on lutein content in fresh noodles.The storage treatment at 4? is more conducive to the retention of lutein in the fresh noodles than the storage treatment at room temperature.After 24 h of storage,the lutein content of 4?storage treatment and normal temperature storage treatment were 1.28 ?g/g and 0.65 ?g/g,respectively.At the same time,the packaging method also has a significant impact on the lutein content in the fresh noodles.Compared with the ordinary and non-light storage,the vacuum and dark storage are more conducive to the preservation of the lutein in the fresh noodles.After 24 h of storage,the lutein content of fresh noodles stored in vacuum,protected from light and ordinary,stored without light was 1.26 ?g/g and 0.79 ?g/g,respectively.4)Under the optimal addition amount of compound additives,the lutein content of high-lutein fresh noodles can reach 3.54 ?g/g,which is significantly higher than that of other treatments.And the product quality indicators such as texture characteristics and sensory evaluation of fresh noodles have reached the best level.The prepared fresh noodles were stored for 5 days under the conditions of 4?,vacuum and dark,and the lutein content was0.91 ?g/g.And under this storage condition,the quality indexes such as moisture content,p H value,water absorption rate and cooking loss rate of fresh noodles were significantly better than those under other storage conditions.