为解决方便湿面因水分含量高易发生老化，硬度增加、弹性下降和口感变差等问题，采用三类添加物即乳化剂（单甘酯、硬脂酰乳酸钠、蔗糖酯）、亲水胶体（黄原胶、瓜尔胶、羧甲基纤维素钠）和谷朊粉对方便湿面面片的色泽、蒸煮品质及储藏期间的质构拉伸特性和水分分布的影响开展了研究。结果表明：蔗糖酯将面片的亮度从95.26显著提高到96.78；三类添加物均显著降低了蒸煮损失，其中添加0.20%硬脂酰乳酸钠使方便湿面的蒸煮损失从5.81%降低至3.00%；储藏期间，添加0.40%单甘酯可使方便湿面的硬度从4 787.44 g降低至2 904.95 g；三类添加物均显著提高了方便湿面的拉伸特性，其中添加0.20%蔗糖酯使方便湿面的拉伸力从17.94 g提高到24.13 g；从水分分布可以发现，乳化剂抑制了结合水的流动，增大了结合水的含量，减小了自由水的流失。综上所述，添加三类添加物均延缓了方便湿面在储藏期间淀粉的老化，使方便湿面的蒸煮损失降低、硬度减小和弹性增加，进而改善了方便湿面的品质，其中添加0.40%的单甘酯和0.30%瓜尔胶的效果较好。

To solve the problems of instant wet noodles, such as easy retrogradation due to high moisture content, decreased elasticity, and poor taste, three types of additives, namely emulsifiers (monoglyceride, sodium stearyl lactylate, and sucrose ester), hydrocolloids (xanthan gum, guar gum, and sodium carboxymethyl cellulose), and wheat gluten, were used and their effects on the color, cooking quality, texture, tensile properties, and moisture distribution of instant wet noodles during storage were nvestigated. Sucrose ester significantly increased the brightness of the noodles from 95.26 to 96.78, while all three types of additives significantly reduced cooking loss, with the addition of 0.20% sodium stearyl lactylate reducing the cooking loss of instant wet noodles from 5.81% to 3.00%. During storage, adding 0.40% monoglyceride significantly reduced the firmness of instant wet noodles from 4 787.44 g to 2 904.95 g. All three types of additives significantly improved the tensile properties of instant wet noodles, and the tensile strength of instant wet noodles increased from 17.94 g to 24.13 g following the addition of 0.20% sucrose ester. From moisture distribution, emulsifiers inhibited the flow of bound water, increased the content of bound water, and reduced the loss of free water. In summary, all three types of additives delayed the retrogradation of starch in instant wet noodles during storage, reduced the cooking loss of noodles, and reduced firmness while increasing the elasticity, thereby improving the quality of the instant wet noodles. Specifically, the addition of 0.40% monoglyceride and 0.30% guar gum produced optimal effects.

河南省高等学校重点科研项目计划（21A550004）；河南省博士后科研启动项目；河南工业大学自科创新基金一般项目（2020ZKCJ12）