基于DMA和DSC分析技术研究马铃薯泥面条特性  

Characteristics of Mashed Potato Noodles on Processing Analysis Technology

作　　者：范莹莹 李家寅 庞凌云[1] 张笑笑[1] 李瑜[2] FAN Yingying;LI Jiayin;PANG Lingyun;ZHANG Xiaoxiao;LI Yu(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]河南农业大学食品科学技术学院果蔬加工保鲜研究室,郑州450002

出　　处：《粮食加工》2020年第2期15-19,共5页Grain Processing

摘　　要：为深入探讨马铃薯泥、水和食盐添加量对马铃薯泥面条形成机理的影响,采用动态力学分析法和差式量热扫描法进行单因素实验并分析。结果表明,添加马铃薯泥可降低面条刚性、导致马铃薯泥面条吸热焓变的增加和非冻结水含量的下降,从而降低马铃薯泥面条的品质;水的添加量,增加非冻结水的含量,使马铃薯泥面条更加筋道,提高了面条的整体品质;面条中适当地添加食盐,有助于提高面条的弹性和粘性。In order to delve into the effects of mashed potato noodles on mashed potato’s different adding of salt and water,this study made single factor experiment and analysis by the Dynamic Mechanical Analysis(DMA)method and the Differential Scanning Calorimetry(DSC)method.The results showed that the added amount of mashed potatoes resulted the increasing of enthalpy change and the decreasing of non-frozen water by reducing the noodles’rigidity,so as to reduce the quality of mashed potato noodles,the added amount of water increased the content of non-frozen water,which made the noodles more vigorous and improved the overall quality of the noodles,proper addition of salt in the noodles helped improve the elasticity and viscosity of mashed potato noodles.

关 键 词：马铃薯泥面条 DSC DMA 特性 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]