<<登录旧系统审稿   登录新系统审稿>>

建议您登录自己的邮箱点击审稿链接进入审稿系统 ×
首页 学报新闻 学报概况 编委会 专家库 学术影响 投稿指南 审核流程 标准规范 下载专区 投诉邮箱 联系我们 EngLish

正文 您当前的位置:首页》正文

常用食品改良剂对马铃薯米粉品质的影响
作者: 卫 萍1  2  杨 媚2  游向荣2 *  张雅媛2  孙 健2  谢小强2  李志春2  李明娟2  
单位: (1 广西农业科学院 农产品加工研究所  南宁 530007;2 广西作物遗传改良生物技术重点开放实验室  南宁 530007)  
关键词: 食品改良剂  马铃薯米粉  品质  
分类号:TS255.3
出版年,卷(期):页码:2017 ,48 ( 2 ): 页码:314-322
摘要:

【目的】研究6种常用食品改良剂对马铃薯米粉品质的影响,为马铃薯米粉的加工应用提供参考依据。【方法】分别将0、0.02%、0.04%、0.06%和0.08%的焦磷酸钠、磷酸氢二钠、瓜尔豆胶和魔芋胶,以及0、2%、4%、6%和8%的绿豆淀粉和谷朊粉添加到马铃薯全粉含量为30%的米粉中,通过单因素试验,测定马铃薯米粉质构、蒸煮损失率和色差的变化。【结果】焦磷酸钠和磷酸氢二钠添加量分别为0.02%和0.08%时可显著提高马铃薯米粉硬度(P<0.05,下同),添加量分别为0.04%和0.06%时马铃薯米粉具有较高的拉伸特性,焦磷酸钠添加量为0.02%的马铃薯米粉蒸煮损失率低于10%;瓜尔豆胶和魔芋胶添加量为0.02%时可有效提高马铃薯米粉的硬度和拉伸性能、降低蒸煮损失率;绿豆淀粉添加量为2%时,马铃薯米粉的质构得到改善,蒸煮损失率低于4%,其添加量为4%时,马铃薯米粉的拉伸性能显著升高;谷朊粉添加量为2%时,马铃薯米粉的质构、拉伸特性及蒸煮性质均有显著改善。但6种食品改良剂在试验添加量范围内均对马铃薯米粉色泽无明显改善效果。【结论】在添加30%马铃薯全粉的条件下分别添加0.04%焦磷酸钠、0.06%磷酸氢二钠、0.02%瓜尔豆胶、0.02%魔芋胶、4%绿豆淀粉和2%谷朊粉,能够显著改善马铃薯米粉的质构和蒸煮特性,实际生产中可依此比例进行调配。

【Objective】In order to provide reference for further application of potato rice noodle processing, influences of six different additives on quality of potato rice noodle were studied. 【Method】0,0.02%,0.04%,0.06% and 0.08% of sodium pyrophosphate,sodium hydrogen phosphate,guar gum and konjac gum,and 0,2%,4%,6% and 8% of mung bean starch and gluten flour were added into potato rice noodles containing 30% potato powder. After single factor test,the changes of texture,cooking loss rate and color difference of potato rice noodles were determined. 【Result】The results showed that potato rice noodles had higher hardness value when adding 0.02% sodium pyrophosphate and 0.08% sodium dihydrogen phosphate(P<0.05,the same below),potato rice noodles had higher tensile properties when adding 0.04% sodium pyrophosphate and 0.06% sodium dihydrogen phosphate. Cooking loss rate was lower than 10% when adding 0.02% sodium dihydrogen phosphate(P<0.05,the same below). Potato rice noodles had higher hardness value,tensile properties and lower loss rate when adding 0.02% of konjac gum and guar gum. Adding 2% of mung beand starch resulted in better textural properties and the loss rate of potato rice noodles was lower than 4%. When the mung beand starch amount was 4%,the tensile properties was also improved. Meanwhile,the textural properties,tensile properties,and cooking properties of potato rice noodles were improved when adding 2% of gluten flour. However, within the test range,rice color had no obvious improvement when adding the six food additives. 【Conclusion】Textural properties and cooking characteristics of  potato rice noodles containing 30% potato powder can be improved significantly when adding 0.04% sodium pyrophosphate,0.06% sodium dihydrogen phosphate,0.02% konjac gum,0.02% guar gum,4% mung beand starch and 2% gluten flour. The formula can be applied in actual production.

基金项目:
作者简介:
参考文献:
服务与反馈:
文章下载】【加入收藏
总浏览数: 9 8 8 1 9 0 8  今日总人数: 4 9 3 3 1 4
主办:广西农业科学院    地址:广西南宁市大学东路174号   邮政编码:530007
电话:(+86)-771-3243905; (+86)-771-3244920   电子邮箱:nfnyxb@163.com
Copyright © 2011 Nfnyxb.com, All Rights Reserved  版权所有©2011《南方农业学报》编辑部   
 本系统由北京博思汇文数字科技有限公司设计开发 技术服务电话:400-921-9838

;