不同低温冷冻条件及干燥温度对紫薯粉条品质的影响  

Effects of different low-temperature and drying treatment on the properties of purple sweet potato starch noodle

作　　者：邢丽君[1,2] 木泰华[1,2] 张苗[2] 余树玺[2] 陈井旺[2] 杨海燕[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830091 [2]中国农业科学院农产品加工研究所,农业部农产品加工综合性重点实验室,北京100193

出　　处：《食品科技》2015年第3期115-121,共7页Food Science and Technology

基　　金：国家科技支撑计划项目(2012BAD29B03-03);现代农业产业技术体系建设专项(CARS-11-B-19)

摘　　要：为了提高紫薯粉条产品的品质,将紫薯粉条分别于4℃(2、4、6 h和8 h),-18℃(4、7、10 h和14 h)以及4℃与-18℃组合(4℃,8 h与-18℃,7 h)条件下处理后,以质构性质、烹煮性质、色泽、断条率和释出花青素含量为指标,筛选出最佳低温冷冻条件,并比较了不同干燥温度对该条件下所制备的紫薯粉条品质的影响。结果表明,4℃冷藏8 h的紫薯粉条品质最佳,其剪切形变为94.57%、剪切应力为122.57 g/mm2和拉伸强度为13.79%,而膨胀系数为293.56%。此外,65℃干燥30 min粉条品质最佳,其膨胀系数为226.22%、煮沸损失为1.58%。The effect of different low temperature and time combinations on quality of purple sweet potato starch noddle was investigated （4℃ for 2, 4, 6 and 8 h; -18 ℃for 4, 7, 10, 14 h）, and its optimalcombination （4℃ for 8 h and -18℃ for 7 h） through evaluating its textural, cooking, color, broken rate and the releasing content of anthocyanin to select the best low-temperature freezing conditions, and we investigated the different drying conditions on the quality of purple sweet potato starch noodle in order to enhance its quality. The results showed that the starch noodle had the best quality at temperature and time comination of 4℃ for 8 h, its shear deformation was 94.57%, shear stress was 122.57 g/mm2 and tensile strength was 13.79%, while swelling index was 293.56%. Moreover, the starch noodle showed the best property when the drying condition was 65 ℃ for 30 min, the swelling index was 226.22% and cooking loss was 1.58%.

关 键 词：紫薯粉条 低温冷冻 干燥温度 品质 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]