鲜薯预处理磨浆齿间距对薯类方便粉丝品质的影响  

Effect of grinding tooth spacing in fresh potato pretreatment on the quality of potato instant vermicelli

作　　者：郭翎菲[1] GUO Lingfei(College of Grain Engineering,Henan Industry and Trade Vocational College,Zhengzhou 450000)

机构地区：[1]河南工业贸易职业学院粮食工程学院,郑州450000

出　　处：《中国食品添加剂》2022年第5期81-87,共7页China Food Additives

基　　金：河南省科技攻关计划项目(172102110216)。

摘　　要：为提高鲜薯(红薯、紫薯、马铃薯)方便粉丝食用品质,考察鲜薯浆制作工艺核心参数(磨浆齿间距)对方便粉丝品质的影响,通过冲泡特性、质构特性、感官特性等指标综合评定磨浆齿间距。结果表明:随齿间距增加,方便粉丝复水率变化不明显,断条率与冲泡损失率呈先降低后升高的趋势,而硬度、粘性呈先增大后减小的趋势,齿间距8μm时冲泡品质最佳,硬度、咀嚼性等较大;磨齿间距为6μm和8μm时,感官分数最高。通过SEM和XRD分析,不同薯类对方便粉丝微观结构和回生影响较小。结合实际生产,建议选用鲜薯磨浆齿间距8μm制作粉丝,此时物料在磨浆机中易通过,不易阻塞,机器便于清洗。本研究为鲜薯方便主食的开发提供新的思路,相关影响机理需进一步深入探究。In order to improve the eating quality of instant vermicelli of fresh potatoes(sweet potato,purple potato,potato),the influence of the core parameters(grinding tooth spacing)of fresh potato pulp production process on the quality of instant vermicelli was investigated.Brewing characteristics,texture characteristics and sensory characteristics were used to comprehensively evaluate the refining tooth spacing effect.The results showed that:with the increase of tooth spacing,the rehydration rate of instant vermicelli did not change significantly,the breaking rate and brewing loss rate firstly decreased and then increased,while the hardness and viscosity increased firstly and then decreased.The brewing quality was the best at the grinding tooth spacing of 8μm,and the hardness and chewiness were greater;the sensory scores were the highest when the grinding tooth spacing was 6μm and 8μm.By SEM and XRD analysis,different potatoes had little effect on the microstructure and retrogradation of instant noodles.Combined with actual production conditions,it is recommended to use fresh potato grinding teeth with a spacing of 8μm to make vermicelli.Under this condition,the material is easy to pass,not easy to block the machine,and the machine is easier to clean.This study provides new ideas for the development of fresh potato convenient staple food,and the related impact mechanism needs to be further explored.

关 键 词：鲜薯方便粉丝 齿间距 冲泡特性 质构特性 微观结构 

分 类 号：TS202.1[轻工技术与工程—食品科学]