五种地标腐竹理化指标及品质分析  

Analysis of Physical and Chemical Indexes and Quality of Five Landmark Beancurd Sticks

作　　者：李佳运 杨锋[1,2,3] 侯玉澄 任仙娥 刘纯友[1,2,3] 黄承都 黄永春[1,2,3] LI Jia-yun;YANG Feng;HOU Yu-cheng;REN Xian-e;LIU Chun-you;HUANG Cheng-du;HUANG Yong-chun(College of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou 545006,China;Key Laboratory of Green Processing of Sugar Resources in Guangxi Province,Liuzhou 545006,China;Key Laboratory of Processing of Sugar Resources in Guangxi Higher Education Institutions,Liuzhou 545006,China;Guangxi Liuzhou River Snails Rice Noodle Engineering Technology Research Center,Liuzhou 545006,China)

机构地区：[1]广西科技大学生物与化学工程学院,广西柳州545006 [2]广西糖资源绿色加工重点实验室,广西柳州545006 [3]广西高校糖资源加工重点实验室,广西柳州545006 [4]广西柳州螺蛳粉工程技术研究中心,广西柳州545006

出　　处：《中国调味品》2022年第8期150-153,159,共5页China Condiment

基　　金：广西特色食品技术创新(桂科ZY19183022)。

摘　　要：通过测定高安腐竹、许昌腐竹、清流腐竹、八公山腐竹、石屏腐竹5种地标腐竹的主要成分含量、质构特性、微观结构和主要官能团来探究品质影响规律。结果表明,5种地标腐竹蛋白质含量为30.50%~37.91%,脂肪含量为18.30%~24.51%,水分含量为5.12%~8.01%,硬度为831.43~1005.04 g,弹性为0.56~0.83 g,黏聚性为0.70~0.94 N,咀嚼性为359.95~649.20 g,抗拉强度为6.60~79.96 N/cm^(2),断裂延伸率为14.77%~25.75%,干物质失落率为1.58%~3.18%,复水性为0.6~2.06。5种地标腐竹在720 cm^(-1)处有-C-C-伸缩振动;在1650 cm^(-1)处有-C-O伸缩振动;在2920 cm^(-1)处有-C-H伸缩振动;在3290 cm^(-1)处有-OH伸缩振动。5种地标腐竹的蛋白质含量与抗拉强度呈显著正相关关系(r=0.598);脂肪含量与硬度、咀嚼性呈极显著负相关关系(r=-0.784、r=-0.827),脂肪含量与复水性、抗拉强度呈显著负相关关系(r=-0.589、r=-0.625),脂肪含量与弹性、黏聚性呈极显著正相关关系(r=0.876、r=0.746)。In this paper,the content of main components,texture properties,microstructure and main functional groups of five landmark beancurd sticks such as Gaoan beancurd sticks,Xuchang beancurd sticks,Qingliu beancurd sticks,Bagongshan beancurd sticks and Shiping beancurd sticks are determined in order to explore the quality influence law.The results show that the protein content of the five landmark beancurd sticks ranges from 30.50%to 37.91%,the fat content ranges from 18.30%to 24.51%,the moisture content ranges from 5.12%to 8.01%,the hardness ranges from 831.43 g to 1005.04 g,the elasticity ranges from 0.56 g to 0.83 g,the viscosity ranges from 0.70 N to 0.94 N,the chewiness ranges from 359.95 g to 649.20 g,the strength of extension ranges from 6.60 N/cm^(2) to 79.96 N/cm^(2),the elongation at break ranges from 14.77%to 25.75%,the loss rate of dry matter ranges from 1.58%to 3.18%,and the rehydration ranges from 0.6 to 2.06.The five landmark beancurd sticks have-C-C-stretching vibration at 720 cm^(-1),have-C-O stretching vibration at 1650 cm^(-1),have-C-H stretching vibration at 2920 cm^(-1),and have-OH stretching vibration at 3290 cm^(-1).There's a significant positive correlation between protein content and strength of extension(r=0.598),there's a extremely significant negative correlation between fat content and hardness,chewiness(r=-0.784,r=-0.827),there's a significant negative correlation between fat content and rehydration,strength of extension(r=-0.589,r=-0.625),and there's a extremely significant positive correction between fat content and elasticity,viscosity(r=0.876,r=0.746).

关 键 词：腐竹 质构 微观结构 品质 

分 类 号：TS207.3[轻工技术与工程—食品科学]