橡实与马铃薯水晶粉品质比较研究  

Comparative Study on Quality of Noodles Made from Acorn and Potato

作　　者：张学义[1] 付婷婷[1] 么宏伟[1] 谢晨阳[1] 吴洪军[1] 赵凤臣[1] 韩书昌[1] 冯磊[2] 

机构地区：[1]黑龙江省林副特产研究所黑龙江省非木质林产品研发重点实验室,黑龙江牡丹江157011 [2]黑龙江省林业科学院,黑龙江哈尔滨150081

出　　处：《安徽农业科学》2015年第30期236-237,246,共3页Journal of Anhui Agricultural Sciences

基　　金：黑龙江省科技攻关项目(GC12B202)

摘　　要：[目的]综合分析并比较橡实水晶粉及马铃薯水晶粉的品质。[方法]对橡实水晶粉和市场上常见的马铃薯水晶粉的老化、色泽、膨胀系数、烹饪损失率和质构性质进行分析比较。[结果]试验表明,橡实水晶粉的老化速率、膨胀系数低于马铃薯水晶粉,而其色泽、拉伸形变、剪切应力均高于马铃薯水晶粉。[结论]研究可为橡实淀粉生产企业提供基础数据。[ Objective] Comprehensively analyze and compare quality of noodles made from acorn and potato. [ Method ] The acorn noodles and market common potato noodles aging, color, expansion coefficient, cooking loss rate and quality structure properties were analyzed and compared. [ Result ] The experiment shows that acorn noodles aging rate, expansion coefficient are lower than potato noodles, and its color, tensile deformation and shear stress are higher than that of potato noodles. [ Conclusion ] The study can provide basic data for acorn starch pro- duction enterprises.

关 键 词：橡实 马铃薯 水晶粉 品质 

分 类 号：S509.9[农业科学—作物学]