7种不同品牌粉条明矾含量与耐水煮性分析  

Analysis of alum content and resistant water boiling of 7 different brands of starchy noodles

作　　者：蒋荣霞 杨璐[1] 连喜军[1] 王雪青[1] 康海岐[2] JIANG Rong-Xia;YANG Lu;LIAN Xi-Jun;WANG Xue-Qing;KANG Hai-Qi(Tianjin Key Laboratory of Food Biotechnology,School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;Crops Research Institute,Sichuan Academy of Agricultural Science,Chengdu 610066,China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134 [2]四川省农业科学院作物研究所,成都610066

出　　处：《食品安全质量检测学报》2019年第20期6780-6787,共8页Journal of Food Safety and Quality

基　　金：国家自然科学基金项目(31571834,31871811);天津市科技重大专项与工程(一二三产业融合収展科技示范工程)(18ZXYENC00080);天津市自然科学基金重点项目(18JCZDJC98200);四川省应用基础研究项目(2016JY0013);天津市高等学校创新团队项目(TD13-5087)~~

摘　　要：目的分析7种不同品牌粉条的明矾含量与耐水煮性。方法采用国标法测定了市场中7种不同粉条的明矾含量,采用断条率和耐水煮时间2个指标评价了粉条的耐水煮性。采用红外、X射线和差热方法分析了耐水煮粉条的特性。结果 7种粉条耐水煮性由高到低为:双塔马铃薯粉条>龙须红薯粉条>天豫红薯粉条>龙大龙口绿豆粉条>六六顺龙口绿豆粉条>升林红薯粉条>富昌龙口绿豆粉条,水煮时间长短更能精确反映粉条耐水煮性。7种粉条明矾含量由高到低为:天豫红薯粉条>升林红薯粉条>龙须红薯粉条>龙大龙口绿豆粉条>双塔马铃薯粉条>六六顺龙口绿豆粉条≈富昌龙口绿豆粉条。结论明矾添加可以提高粉条的耐水煮性。要生产耐水煮无明矾添加粉条一定要选择容易溶胀的淀粉,采用能加速淀粉回生重结晶的糊化工艺。Objective To analyze the alum content and resistant water boiling of 7 different brands of starch y noodles. Methods The alum content in 7 different kinds of noodles in the market were determined by standard method, and the water resistance of the noodles were evaluated by 2 indexes: broken strip rate and boiling time resistance. The characteristics of the water-resistant boiled powder strips were analyzed by infrared, X-ray and differential thermal methods. Results The sequence of water boiling-tolerance of 7 starchy noodles was: Double-tower>Longxu>Tianyu>Longda>Liuliushun>Shenglin>Fuchang, and the time for water-boiling was more suitable standard for determining water-boiling-tolerance of starchy noodles. The sequence of alum content of 7 starchy noodles was: Tianyu>Shenglin>Longxu>Longda>Double-tower>Liuliushun≈Fuchang. Conclusion The addition of alum can improve the boiling resistance of the starchy noodles. In order to produce water-resistant boiled noodles, it is necessary to select a starch that is easy to swell, and a gelatinization process that accelerates the recrystallization of starch.

关 键 词：甘薯粉条 绿豆粉条 马铃薯粉条 明矾 耐水煮性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]