自然发酵对玉米淀粉物理性质和玉米粉条拉伸性质的影响  

Effect of Spontaneous Fermentation on Physical Properties of Corn Starch and Tensile Properties of Corn Starch Noodle

作　　者：袁美兰[1] 鲁战会[2] 李里特[2] 

机构地区：[1]江西科技师范学院生命科学学院,江西南昌330013 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2008年第12期40-44,共5页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD05A01)

摘　　要：本实验研究了自然发酵对玉米淀粉物理性质的影响以及利用发酵玉米淀粉制作粉条的可行性。当温度高于75℃时,发酵样品的膨润力比对照样品低得多(p<0.05)。淀粉糊黏度测定结果表明:峰值黏度和崩溃值随着发酵时间的延长先上升再下降,而胶凝值则随着发酵时间逐步下降。发酵使玉米淀粉的凝胶强度显著增加(p<0.05),同时使玉米粉条的拉伸性能得到显著改善。玉米淀粉经发酵后制作的粉条口感爽滑、弹性好、耐咀嚼,品质得到显著提高。Starch was isolated from spontaneously fermented corn to study the effect of fermentation on physical properties of corn starch and the suitability of fermented corn for making starch noodle. Results showed that above 75℃, fermented samples have significantly lower swelling power than control samples. The peak viscosity and breakdown initially increase and then decrease, while final viscosity and setback decrease gradually with fermentation time extending. Fermented samples have significantly nigher gel strength and noodles made from them have nigher maximum tensile stress and maximum tensile strain. Results of sensory evaluation indicated that fermentation significantly improves the quality of corn starch noodle.

关 键 词：玉米淀粉 粉条 自然发酵 拉伸性质 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]