羟丙基淀粉改善马铃薯挂面蒸煮品质的分析  

Effect of hydroxypropyl starch on cooking quality improvement of potato dried noodles

作　　者：焦扬[1,2] 王治军 王炎 李彩霞 李兴艳[1] 王治江 刘玉环[1,2] JIAO Yang;WANG Zhi-jun;WANG Yan;LI Cai-xia;LI Xing-yan;WANG Zhi-jiang;LIU Yu-huan(College of Agriculture and Biotechnology of Hexi University,Zhangye 734000,China;Key Laboratory of Hexi Corridor Resources Utilizations of Gansu,Zhangye 734000,China)

机构地区：[1]河西学院农业与生物技术学院,甘肃张掖734000 [2]甘肃省河西走廊特色资源利用重点实验室,甘肃张掖734000

出　　处：《甘肃农业大学学报》2020年第2期175-182,共8页Journal of Gansu Agricultural University

基　　金：甘肃省重点研发计划项目(17YFING050);甘肃省科技计划资助项目.

摘　　要：【目的】分析马铃薯羟丙基淀粉(GAF108)影响马铃薯挂面蒸煮品质的原因.【方法】采用单因素和响应面法试验设计,以马铃薯挂面蒸煮指标和表面电镜扫描进行结果表征.【结果】单一添加3%GAF108淀粉后,马铃薯挂面蒸煮损失率和熟断条率分别为16.2%和11.7%,而添加GAF108淀粉复配蛋清粉和谷朊粉改良剂后,马铃薯挂面蒸煮损失率和熟断条率分别降至10.3%和5.8%.响应面分析可知,GAF108淀粉、谷朊粉和蛋清粉的F值分别为42.39、21.58和0.08,说明复配改良剂中GAF108淀粉对马铃薯挂面蒸煮品质的影响最大.【结论】单一添加羟丙基淀粉(GAF108)后,马铃薯挂面中的马铃薯淀粉颗粒较多地暴露于面条的表面,因此挂面的蒸煮损失率和熟断条率仍较高,但当GAF108淀粉复配谷朊粉后,马铃薯淀粉颗粒能被较深地包埋,稳定于周围组分中,使马铃薯挂面的蒸煮品质得到明显改善.【Objective】 To explore the effects of hydroxypropyl starch(GAF 108) on the cooking quality of potato dried noodle.【Method】 The experiment was designed with single factor and response surface method to measure the cooking indexes and observe the surface features with scanning electron microscope.【Result】 The cooking loss rate and ripening broken rate of potato noodles were 16.2 % and 11.7% respectively for 3% GAF108 starch addition treatment,while they were reduced to 10.3 % and 5.8 % in treatment of GAF108 starch addition with gluten powder and egg white powder.The response surface analysis showed that the F values of GAF108 starch,gluten powder and egg white powder were 42.39,21.58 and 0.08,respectively,indicating that GAF108 starch had the greatest effect on the cooking quality improvement of potato dried noodles.【Conclusion】 After a single addition of hydroxypropyl starch,most of potato starch particles stay on the surface of noodles,so the cooking loss rate and broken rate are still high.When GAF108 is added together with gluten powder,potato starch particles are buried deeply and stabilized in the surrounding components,which results in the cooking quality improvement of potato dried noodles.

关 键 词：马铃薯挂面 马铃薯羟丙基淀粉 蒸煮品质 电镜扫描 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]