三种天然植物淀粉辅料对米粉丝品质特性的影响  

Effects of Three Natural Starches Excipients on Quality Characteristics of Rice Vermicelli

作　　者：王永辉[1,2] 唐小俊[1] 张名位[1] 魏振承[1] 张业辉[1] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,广东广州510610 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2014年第1期50-54,232,共6页Modern Food Science and Technology

基　　金：国家公益性行业(农业)科研专项(201303070);广东省科技项目(2011A090200062);广州市科技项目(11BppZXbb1110023);广东省农业科技成果转化资金项目(2012NL002)

摘　　要：以天然绿豆淀粉、玉米淀粉及马铃薯淀粉3种天然植物淀粉为原料，探讨其作为辅料添加对米粉丝蒸煮品质和质构特性的影响。结果表明，添加适量的绿豆淀粉、玉米淀粉或马铃薯淀粉可显著提高米粉丝的烹煮品质及质构特性。绿豆淀粉添加量在0．5～1．5％时加工的米粉丝具有较高的烹煮品质，其添加量在1％时可以显著提高米粉丝的质构特性；玉米淀粉的添加量为6％时米粉丝的烹煮品质较佳，其添加量在4～6％时可显著提高米粉丝的质构特性；马铃薯淀粉的添加量为2％时，米粉丝具有最高的烹煮品质，其添加量在2～3％时可使米粉丝的质构特性显著提高。综合考虑，当绿豆淀粉、玉米淀粉或马铃薯淀粉的添加量分别达到1％、6％和2％时能够显著改善米粉丝的蒸煮和质构品质特性。The effects of natural starches from mung bean, corn and potato as excipients on quality characteristics of rice vermicelli in cooking and texture were investigated. The results showed that adding appropriate amount of starches from mung bean, com and potato could significantly improve cooking characteristics and textural properties of rice vermicelli. Rice vermicelli had higher cooking quality when adding 0.5-1.5% of bean starch and the textural properties obviously promoted when t adding 1% starch. Meanwhile, adding 6% ofcom starch and 2% of potato starch resulted in better cooking quality office vermicelli also. When the additive amounts were 4-45% and 2-3% respectively, the rice vermicelli texture was also improved. Therefore, the cooking characteristics and textural properties of rice vermicelli could all improved significantly when the starch of bean, corn and potato adding amount up to 1%, 6% and 2%.

关 键 词：米粉丝 绿豆淀粉 玉米淀粉 马铃薯淀粉 烹煮品质 质构特性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]