旋流与酸浆法甘薯淀粉性能及粉条品质比较  

Comparative study of the physico-chemical properties of sweet potato starches prepared by centrifugal cyclone separator and sour liquid processing and their quality of noodle products

作　　者：邓福明[1] 木泰华[1] 张苗[1] 

机构地区：[1]中国农业科学院农产品加工研究所果蔬加工研究室食品化学与营养课题组,北京100193

出　　处：《食品工业科技》2012年第17期98-102,共5页Science and Technology of Food Industry

基　　金：现代甘薯农业产业技术体系建设专项(CARS-11-B-19);中国农业科学院中央级公益性科研院所基本科研业务费专项(0032011014)

摘　　要：研究了旋流与酸浆法两种甘薯淀粉的性能,并对其所制粉条的色泽、老化、膨胀系数、烹饪损失率和质构性质等进行了比较。旋流法甘薯淀粉的亮度、膨胀度(55～95℃)和溶解度(55～95℃)与酸浆法淀粉的相比明显偏低(p<0.05),而4℃下放置1周的老化速率明显偏高(p<0.05)。与酸浆法淀粉粉条相比,旋流法淀粉粉条的色泽和膨胀系数显著地降低(p<0.05),而其老化速率、拉伸形变及剪切应力显著升高(p<0.05)。The physico-chemical properties of sweet potato starches prepared by centrifugal cyclone separator （SC） and sour liquid processing （SS） were investigated.The color, retrogradation, swelling index, cooking loss, and textural properties of noodles were analyzed.The lightness, swelling power （ 55 -95℃）, and solubility （55-95℃） of SC were significantly （ p 〈 0.05） lower than those of SS. During one week storage at 4℃, SC pastes showed significant higher（p 〈 0.05） retrogradation rate.The lightness and swelling index of SC noodles were lower than those of SS noodles. In addition, the retrogradation rate, tensile strength and shear stress of SC noodles were significantly higher（ p 〈 0.05）than those of SS noodles.

关 键 词：旋流法 酸浆法 甘薯淀粉 理化特性 粉条 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]