三种天然淀粉对半干米粉品质的影响及米粉配料优化  

Effect of three natural starch on the quality of semi-dry rice noodles and its formula optimization

作　　者：周永升 何覃蒙 韦巧艳 苏龙[1,2] 蒋才云 ZHOU Yongsheng;HE Qinmeng;WEI Qiaoyan;SU Long;JIANG Caiyun(College of Food&Biochemical Engineering,Guangxi Science&Technology Normal University,Laibin 546199;Guangxi Modern Sugarcane Industry Development Research Institute,Guangxi Science&Technology Normal University,Laibin 546199)

机构地区：[1]广西科技师范学院食品与生化工程学院,来宾546199 [2]广西科技师范学院广西现代蔗糖业发展研究院,来宾546199

出　　处：《中国食品添加剂》2023年第5期201-208,共8页China Food Additives

基　　金：广西糖资源工程技术研究中心培育建设(桂科AD16450040);广西高校制糖工程综合技术重点实验室培育建设(桂教科研[2016]6号)。

摘　　要：本研究以预包装半干米粉为突破口,为解决方便螺蛳粉的瓶颈问题,提高半干米粉的品质。先研究小麦淀粉、玉米淀粉和马铃薯淀粉对半干米粉蒸煮性质和质构特性的影响,在此基础上以吐浆率为响应值,利用D-最优混料试验法优化半干米粉中淀粉与大米的配比。结果表明,单独添加小麦淀粉40%、玉米淀粉30%或马铃薯淀粉20%可以显著改善半干米粉的蒸煮性质和质构特性;通过D-最优混料试验法得到的较优配方是玉米淀粉11.93%、马铃薯淀粉19.62%、小麦淀粉13.46%、大米55%。研究可为优化半干米粉品质和方便螺蛳粉的研发提供理论参考。In order to solve the bottleneck problem of Luoshi rice noodles,pre-packaging semi-dry rice noodles was studied.The effects of wheat starch,corn starch and potato starch on quality and texture characteristics of semi-dry rice noodles were studied.With cooking loss rate as the evaluation index,the ratio of starch and rice in semi-dry rice noodles was optimized by D-optimal mixture design.The results showed that adding 40%wheat starch,30%corn starch or 20%potato starch respectively,could significantly improve the cooking quality and texture characteristics of semi-dry rice noodles.The best formulas obtained by D-optimal mixture test were:11.93%corn starch,19.62%potato starch,13.46%wheat starch and 55%rice.The research provides a theoretical reference for optimizing the quality of semi-dry rice noodles as well as Luoshi convenient rice noodles.

关 键 词：淀粉 半干米粉 D-最优混料设计 配料优化 全质构分析 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS213.3[轻工技术与工程—食品科学与工程]