不同木薯变性淀粉在保鲜湿面条中的应用研究  

Study on Application of Different Tapioca Modified Starch in Fresh-keeping Wet Noodles

作　　者：胡艳灵 胡荣柳 高丹阳 徐慧敏 张淑芬 岳双 徐华 HU Yanling;HU Rongliu;GAO Danyang;XU Huimin;ZHANG Shufen;YUE Shuang;XU Hua(He'nan Hengrui Starch Technology Co.,Ltd.,Luohe,He'nan 462000,China;Luohe Vocational Technology College,Luohe,He'nan 462000,China)

机构地区：[1]河南恒瑞淀粉科技股份有限公司,河南漯河462000 [2]漯河职业技术学院,河南漯河462000

出　　处：《农产品加工》2020年第9期17-19,23,共4页Farm Products Processing

摘　　要：原淀粉经变性后应用于保鲜湿面条中可以显著改善其品质。研究了木薯原粉及3种木薯变性淀粉的糊化特性、透明度和冻融稳定性,然后将4种木薯淀粉分别按照3%,5%,8%的添加量加入到保鲜湿面条中,通过研究保鲜湿面条的特性,确定最佳的木薯变性淀粉种类及最适添加量。结果表明,木薯醋酸酯变性淀粉加入保鲜湿面条中应用效果最佳,当添加量为5%时,保鲜湿面条的品质最优。The starch can be used in fresh wet noodles after denaturation,which can significantly improve its quality.This article first studied the gelatinization characteristics,transparency,and freeze-thaw stability of tapioca starch and three tapioca modified starches.Then the four types of tapioca starch were added to the fresh-keeping wet noodles according to the addition amount of 3%,5%,8%,and the best type of tapioca modified starch and the most suitable addition amount were determined by studying the characteristics of the fresh-keeping wet noodles.The results showed that the tapioca acetate modified starch had the best application effect in fresh-keeping wet noodles,and the quality of fresh-keeping wet noodles was the best when the amount was 5%.

关 键 词：木薯变性淀粉 保鲜湿面条 配方 品质改良 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]