高含量抗性淀粉挂面的配方研究及其质构评价  

Study on Formula and Texture Analysis of High Content Resistant Starch Noodles

作　　者：蒋启巍 吴其飞[1] 徐斌[1] 许文梅 刘淑一[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品研究与开发》2018年第2期143-148,共6页Food Research and Development

摘　　要：为提高高含量抗性淀粉挂面品质,以小麦粉和抗性淀粉分别制作20%和40%含量的A、B两款抗性淀粉挂面,分别研究两款抗性淀粉挂面中谷朊粉和魔芋精粉添加量对抗弯能力、蒸煮特性和TPA的影响,通过添加谷朊粉和魔芋精粉的单因素试验优化配方。结果表明:A型挂面中谷朊粉添加量6%时断裂应力(17.26 N/mm^2)、弹性模量(2 421.161×106 N/m^2)和蒸煮损失率(4.7%)达到最大值,魔芋精粉添加量0.4%时回复性(0.347)达到最大值;B型挂面中谷朊粉添加量8%时弹性模量(1 561.493×106 N/m^2)、断裂位移(21.804 mm)和蒸煮损失率(5.1%)达到最大值,魔芋精粉添加量0.2%时胶着性(643.336)达到最大值。由此可见,A型挂面的最优配方为谷朊粉添加量6%和魔芋精粉添加量0.4%;B型挂面的最优配方为谷朊粉添加量8%和魔芋精粉添加量0.2%。In order to improve quality of high content resistant starch. 2 types of resistant starch noodles A20%,B： 40%）were made in the laboratory based on wheat flour and resistant starch. Mechanical,cookingand TPA property of noodles were compared to find the optimal fomula from single factor test of gluten andkonjac powder addition. The results showed that the maximum number of breaking stress （17.26 N/mm2）,elasticmodulus（2 421.161×106N/m2）and loss ratio of boiling（4.7%）when gluten6%,resilience（0.347）whenkonjac powder 0.4 % in type A noodle; the maximum number of elastic modulus （1 561.493×106N/m2）, fracturedisplacement（21.804 mm）and loss ratio of boiling（5.1%）when gluten8%,gumminess（643.336）whenkonjac powder 0.2 % in typeB noodle. In conclusion the optimal fomula of type A noodle was gluten6 % andkonjac powder 0.4%, type B noodle was gluten 8 % and konjac powder 0.2 %.

关 键 词：抗性淀粉 挂面 谷朊粉 魔芋精粉 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]