交联淀粉性能与鲜粉丝耐煮性关系  

Relationship between Properties of Cross-linking Starch and Boiling Resistance of Fresh Vermicelli

作　　者：唐洪波[1] 李艳平[1] 董四清[1] 

机构地区：[1]沈阳工业大学理学院,辽宁沈阳110870

出　　处：《粮油加工（电子版）》2014年第1期69-71,79,共4页Machinery for Cereals Oil and Food Processing Main Contents

摘　　要：本文以马铃薯淀粉、红薯淀粉和木薯淀粉为原料,三氯氧磷为交联剂,氯化钠为膨胀抑制剂,制备了不同交联度的交联淀粉,研究了交联对薯类淀粉性能及鲜粉丝耐煮性的影响。采用断条率、吸水率表征鲜粉丝的耐煮性,采用沉降积法测定淀粉的交联度。结果表明:交联淀粉用量和交联度对鲜粉丝耐煮性均有影响。淀粉经交联后,其蓝值、膨胀能力降低,但其冻融稳定性增加。Cross-linking starches with different cross-linking degrees were prepared by using potato starch, sweet potato starch, tapioca starch as the raw materials, phosphorus oxychloride as a cross-linking agent, sodium chloride as a swelling inhibitor. Effect of cross-linking on properties of starch and boiling resistance of fresh vermicelti was studied. Boil- ing resistance of fresh vermicelli was measured by broken bars rate and water absorption rate. Cross-linking degree of starch was determined by the settlement volume method. Results showed that amount of cross-linking starch and cross-linking de- gree could influence boiling resistance of frestl vermicelli. After starch was cross-linked, its blue value and swelling power decreased, but its freeze-thaw stability increased.

关 键 词：交联淀粉 性能 粉丝 耐煮性 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]