市售红薯粉条的品质研究  

Study on Quality of Commercially Available Sweet Potato Vermicelli

作　　者：高雪丽[1] 杨瑶香 何胜华 李光辉[1] GAO Xueli;YANG Yaoxiang;HE Shenghua;LI Guanghui(Food and Pharmacy College,Xuchang University,Xuchang 461000,China)

机构地区：[1]许昌学院食品与药学院,河南许昌461000

出　　处：《许昌学院学报》2023年第2期77-80,共4页Journal of Xuchang University

基　　金：河南省高等学校青年骨干教师培养计划(2020GGJS206);许昌学院优秀青年骨干教师项目。

摘　　要：选用不同产地的12种市售红薯粉条,测定其断条率、蒸煮损失、感官性状、质构特性.结果表明,红薯粉条的断条现象不明显,丝径值和灰分值均符合国家标准;膨胀系数和蒸煮损失的优质率分别达到75%和50%;质构指标中硬度值、胶粘值和咀嚼性差异化显著,而弹性差异化不明显.水分含量不合格率达到17%,需引起有关部门的高度重视.Twelve kinds of sweet potato vermicelli(SPV)sold in the market from different places were used as test materials to determine the broken rate,cooking loss,sensory properties,texture characteristics,etc.The results showed that the broken strips of commercial SPV were not obvious,and the filament diameter and ash content were in line with the national standards.The expansion coefficient and cooking loss rate of commercial SPV reached 75%and 50%respectively,reaching the high quality level.Among the texture indexes of SPVs,the hardness value,the adhesive value and the chewability were significantly different,while the elasticity was not significantly different.The unqualified rate of moisture content reached 17%,which needed to attract the attention of relevant departments.

关 键 词：红薯粉条 断条率 蒸煮损失 感官性状 质构特性 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]