明矾替代物对甘薯粉丝品质的影响  

Investigation on Sweet Potato Vermicellis Free of Alum

作　　者：杨书珍[1] 于康宁[1] 黄启星[1] 彭丽桃[1] 潘思轶[1] 汪宏月[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《中国粮油学报》2009年第10期54-58,共5页Journal of the Chinese Cereals and Oils Association

基　　金：湖北省农业科技创新中心创新团队项目(20076207)

摘　　要：多数粉丝在加工时均加入了含铝物质—明矾,但铝摄入过量对人体有害。试验从多种添加剂中筛选出三种明矾替代物—玉米淀粉、复合磷酸盐和黄原胶,并通过测定粉丝的断条率、糊汤情况及膨润度分析了替代物对粉丝质量的影响。结果表明,添加0.3%明矾可显著改善粉丝断条率和糊汤情况;玉米淀粉对粉丝质量有一定改善作用,添加4.0%甘薯粉丝质量达到最佳;添加0.40%-0.50%的复合磷酸盐或0.3%的黄原胶均能显著改善甘薯粉丝的品质。正交试验表明,添加4%的玉米淀粉、0.5%的复合磷酸盐和0.3%的黄原胶对粉丝质量有很显著的改善作用,其质量接近于添加了0.3%明矾的粉丝。Most of the sweet potato vermicellis supplied in China contain alum that causes great harm to human health.In this research,three additives,namely corn starch,phosphate complex and xantham gum,were chosen to replace alum,and the parameters of cooking property including rupture rate,light absorbency and cooking weight gain were investigated to evaluate their influences on vermicelli quality.Results： Addition of alum 0.3% significantly decreases break rate and soup light absorbency of vermicellis;addition of corn starch improves product quality to some extent, and its optimal dose is 4% ; addition of phosphate complex 0. 4 - 0. 5% or xanthan gum 0. 3% improves product quality effectively. The result of orthogonal test reveals that a great improvement to quality of sweet potato vermicellis can be obtained with the addition of corn starch 4% , phosphate complex 0. 5% and xanthan gum 0. 3%, which is comparable to the quality of vermicellis with addition of alum 0. 3%.

关 键 词：甘薯粉丝 明矾 玉米淀粉 复合磷酸盐 黄原胶 蒸煮品质 

分 类 号：TS2[轻工技术与工程—食品科学与工程]