五种食品添加剂对马铃薯粉丝品质特性的影响  

Effects of Five Food Additives on the Quality of Potato Vermicelli

作　　者：岳晓霞[1] 王梁[1] 刘广[1] 张根生[1] 韩冰[1] 王月[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,省高校食品科学与工程重点实验室,哈尔滨150076

出　　处：《中国调味品》2013年第10期32-35,共4页China Condiment

基　　金：黑龙江省教育厅科学技术研究项目(12521137)

摘　　要：试验采用单因素试验,研究了五种食品添加剂对马铃薯淀粉糊化温度、回生热焓值、马铃薯粉丝断条率、剪切应力和弹性系数的影响。试验结果表明:五种食品添加剂在不同程度上对马铃薯淀粉糊化温度和回生热焓值都有所影响,其中复合磷酸盐和聚丙烯酸钠同明矾一样可以提高马铃薯淀粉糊化温度,黄原胶和复合磷酸盐同明矾一样有助于淀粉的回生。五种食品添加剂的加入都可以降低马铃薯粉丝的断条率,提高粉丝的剪切应力和弹性系数;其中黄原胶对马铃薯粉丝断条率的影响最接近添加明矾,聚丙烯酸钠对马铃薯粉丝剪切应力的影响最接近明矾,CMC对马铃薯粉丝弹性系数的影响最接近明矾。In this research, single factor experiment is used to discuss the effects of 5 kinds of food ad- ditives on gelatinization point and retrogradation thermal enthalpy value of potato starch, rate of bro- ken bars, shear stress and elastic coefficient of potato vermicelli. The results show that these 5 kinds of food additives have some effects on both gelatinization point and retrogradation thermal enthalpy value of potato starch. Besides, composite phosphate and sodium polyacrylate could enhance gelstini- zation point the same as alums, xanthan gum and composite phosphate could promote starch to retro- grade the same as alums. All of the 5 kinds of food additives could decrease the rate of broken bars; enhance the shear stress and elastic coefficient of potato vermicelli. What is more, the effect of xan- than gum on the rate of broken bars is the most close to alums, the effect of sodium polyacrylate on shear stress is the most close to alums, and the effect of CMC on elastic coefficient is the most close to slums.

关 键 词：马铃薯粉丝品质 食品添加剂 粉丝断条率 剪切应力 弹性系数 

分 类 号：TS202.3[轻工技术与工程—食品科学]