蕨根、葛根和马铃薯淀粉油炸膨化加工性质的比较研究  

Comparative study on processing technology of fry puffing of fern root starch,kudzu starch and potato starch

作　　者：黄亮[1] 孙昌波[1,2] 李忠海[1] 赵灿[1] 郑菲[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004 [2]长沙理工大学生物与食品学院,湖南长沙410076

出　　处：《食品工业科技》2011年第6期139-142,145,共5页Science and Technology of Food Industry

摘　　要：研究了在蕨根淀粉、葛根淀粉和马铃薯淀粉中添加食盐、碳酸氢钠、蔗糖、油脂后油炸加热效果、物料膨化效果的改变情况。结果表明:由于食盐、碳酸氢钠、蔗糖对淀粉糊化的影响及加热后的特性,随着添加量的增加膨化率变小,膨化过程也相对迟缓;随着糖含量的增加,产品的孔隙状态发生变化,孔隙变形、回缩,产品硬度减小,脆度增大,孔隙率渐大,色泽加深。油脂的添加,对脆度影响较大,但是对于膨化率、色泽的影响不大,添加过多时,口感变差。最佳配比是:食盐2%,碳酸氢钠0.2%～0.5%,蔗糖6%,油脂5%,并添加适量甜味剂以改善口感。This paper studied the effects of salt,sugar,baking soda,grease,on fry heating and puffing effects of fern root starch,kudzu starch and potato starch.The results showed that：with the increase of salt,sugar,baking soda content,this effect became more significant.Because of the effects of sugar on the gelatinization and the properties after heating,with the increasing of sugar content,the expansion ratio of products with sugar became smaller,and the expanding process became much slower.Meanwhile,the holes of product were deformed and contracted with the increasing of sugar content.At the same time,the hardness of products became smaller and much crisper,while the rate of hole larger and the color deeper.With the increase of grease content,the rate of the hole and the color had no change.But the food is more brittle.Best ratio was salt 2%,baking soda 0.2%～0.5%,sugar 6%,grease 5%.

关 键 词：蕨根淀粉 葛根淀粉 马铃薯淀粉 油炸膨化 

分 类 号：TS201.1[轻工技术与工程—食品科学]