酵母发酵空心挂面是一种新型的工业化挂面产品，具有营养丰富、风味独特等特点，但尚存在干挂面韧性差和易断条、熟面条弹性不足等问题亟待解决。该文研究了瓜尔豆胶、黄原胶、海藻酸钠、羧甲基纤维素钠、魔芋粉5种常用多糖对发酵空心挂面微观结构、力学性质、蒸煮特性、质构品质和感官品质的影响。结果表明：与对照相比，单独添加0.1%瓜尔胶、海藻酸钠、羧甲基纤维素钠和魔芋粉时，挂面的蒸煮损失率从6.5%分别降低到5.8%、5.7%、5.3%和5.9%；添加0.5%黄原胶时，干挂面的面体更加致密，面条的最佳蒸煮时间增长了1.25 min，蒸煮损失减少了0.41%，干挂面的抗断裂强度和柔韧性、熟挂面的弹性、咀嚼性和拉断力分别提高了31.06%、49.79%、24.87%、61.62%和77.73%，此添加量下的面条的食用品质最佳，感官评价得分89分。5种多糖均显著改善了发酵空心挂面的柔韧性，及煮后挂面的弹性、咀嚼性和拉伸特性，其中黄原胶对发酵空心挂面的微观结构、力学性质、蒸煮特性、质构品质和感官品质改良效果较好。

The hollow dried noodle fermented by yeast is a new type of industrialized dried noodle product, which has the characteristics of rich nutrition and unique flavor. However, there are still some problems to be solved, such as poor toughness, easy breaking and insufficient elasticity of cooked noodles. In this paper, the effects of five commonly used polysaccharides, namely guar gum, xanthan gum, sodium alginate, sodium carboxymethyl cellulose and konjac flour, on the microstructure, mechanical properties, cooking characteristics, textural quality and sensory quality of fermented hollow noodles were investigated. The results showed that when 0.1% guar gum, sodium alginate, sodium carboxymethyl cellulose and konjac flour were added alone, the cooking loss of the noodles decreased from 6.5% to 5.8%, 5.7%, 5.3% and 5.9%, respectively, compared with the control; when 0.5% xanthan gum was added, the dried noodles were denser, the optimal cooking time of the noodles increased by 1.25 min, the cooking loss decreased by 0.41%. The noodles at this added amount of xanthan gum had the best edible quality, with a sensory evaluation score of 89. The five polysaccharides all significantly improved the flexility of dried noodles and the elasticity, chewiness and tensile properties of the cooked noodles. Among them, xanthan gum was more effective in improving the microstructure, mechanical properties, cooking characteristics, textural and sensory quality of the fermented hollow dried noodles.

河南省科技攻关项目（212102110079）；河南工业大学自然科学创新基金一般项目基金项目（2020ZKCJ12）