磷酸盐对甘薯粉丝品质的改进  

Improvement of the quality of sweet potato vermicelliby adding phosphate

作　　者：李小婷[1] 宿丹萍[1] 沈群[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院 农业部果蔬加工工程中心 教育部果蔬加工工程中心,北京100083

出　　处：《食品科技》2011年第6期200-204,共5页Food Science and Technology

摘　　要：盐可以改变和改善淀粉糊及粉丝的品质,其中磷酸盐是一种强碱弱酸盐,其水溶液呈碱性,可增加淀粉的黏度值,能加速淀粉回生形成凝胶,使粉条蒸煮后坚实增进粉条的口感。实验研究了在甘薯淀粉中加入盐后的影响,将不同量的4种盐硫酸钾(K2SO4)、多聚磷酸钠、焦磷酸钠(Na4P2O7)、焦磷酸钾(K4P2O7)添加到甘薯淀粉中,采用RVA快速黏度分析仪分析了每种磷酸盐淀粉糊的特性,并制作粉条分别测定其断条率,进行感官评价,采用质构仪分析样品的力学特性。结果表明:4种磷酸盐的添加量在0.3%时粉条的感官品质较好。Salt can improve the quality of vermicelli and change some properties of starch paste.As a strong base-weak acid salt,phosphatecan promote the viscosity values and the aging of starch,accelerate the formation of starch gel,so that it can improve the firmness and the taste of vermicelli.Four kinds of salts,potassium sulfate,sodium polyphosphate,sodium pyrophosphate,potassium pyrophosphate,were added into starch separately in four different proportions,the properties of starch paste with different additives were analyzed by RVA（Rapid Viscosity Analyzer）,texture properties of vermicelli made by the starches were evaluated in this paper.The results showed that the vermicelli had better organoleptic quality with the addition of 0.3% salts

关 键 词：磷酸盐 快速黏度分析仪 质构仪 粉条品质 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]