印江纯天然红薯粉条加工及品质评价  

Processing and quality evaluation of Yinjiang natural sweet potato starch noodles

作　　者：李刚凤[1] 谭沙[1] 马贵成 

机构地区：[1]铜仁学院生物与农林工程学院,贵州铜仁554300 [2]贵州省印江县依仁食品有限公司,贵州印江555200

出　　处：《粮食与油脂》2014年第8期25-28,共4页Cereals & Oils

基　　金：贵州省教育厅重点实验室项目[黔教合KY字(2011)005];贵州省教育厅创新人才团队项目[黔教合人才团队字(2012)08号];贵州省教育厅重点学科[黔教合重点学科(2011)232]

摘　　要：本研究通过对二次熟化工艺制作的红薯粉条,经不同复水方式和蒸煮时间后测定其质构特性、断条率和耐煮性。结果表明:冷水复水的红薯粉条其蒸煮TPA质构特性较热水复水好些,随蒸煮时间的延长,红薯粉条弹性几乎没减小,断条率较低,耐煮性较好,红薯粉条干物质含量减少量小,红薯粉条品质较好。The research choose the secondary curing process to make sweet potato starch noodles, through different rehydration ways and cooking time to determine texture quality,article broken rate and boiling resistance of sweet potato starch noodles. The results show that the cooking TPA textural properties of cold water recovery＇s sweet potato starch noodles better than the hot water recovery＇s. With the extension of the cooking time,the elasticity of sweet potato starch noodles almost no reduction,the lower rate of article broken rate ,boiling resistance better,a small decrease in the amount of dry matter content of sweet potato starch noodles ,the quality of sweet potato starch noodles is good.

关 键 词：红薯粉条 质构 断条率 耐煮性 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]