基于淀粉回生处理的淀粉凝胶食品品质评价研究  

Research on quality evaluation of starch gel foods based on starch retrogradation

作　　者：缪文慧 鲁佩杰 王明辉 马梦恬 张桂香 张学军 王华东 张炳文 MIAO Wenhui;LU Peijie;WANG Minghui;MA Mengtian;ZHANG Guixiang;ZHANG Xuejun;WANG Huadong;ZHANG Bingwen(School of Biological Science and Technoloy,University of Jinan,Jinan 250002,China;Shandong Tianjiu Biotechnology Co.Ltd.,Heze 274000,China)

机构地区：[1]济南大学生物科学与技术学院,山东济南250002 [2]山东天久生物技术有限公司,山东菏泽274000

出　　处：《食品与发酵工业》2023年第18期365-373,共9页Food and Fermentation Industries

基　　金：山东省农业重大应用技术创新项目(SD2019ZZ024)。

摘　　要：淀粉回生是多数淀粉凝胶食品生产过程必不可少的处理工艺,但贮藏期间淀粉凝胶会过度回生从而降低食品的食用价值。鉴于此,科学有效地利用淀粉回生对淀粉凝胶食品加工和食用品质改良具有重要意义。该文基于淀粉凝胶形成机理与回生机制,论述了回生处理对淀粉凝胶食品的理化性质、微观结构、消化性能及食用品质4个方面的影响规律,分析了其中潜在的机理,探讨了淀粉凝胶回生时间、温度等的变化与食品宏观品质之间的相关性。指出在不当的长期贮藏过程中,回生行为会导致淀粉凝胶食品不同程度的劣变,而适宜的短期回生与回生温度对淀粉凝胶制品特定的生产要求、品质指标、功能特性等有积极作用。对淀粉凝胶食品品质的评价研究可为淀粉回生选择调控、凝胶食品品质精准提升提供一定的思路与理论指导。Starch retrogradation is an essential treatment process for most starch gel food during production.But starch gels could over-regenerate during storage which reduced the edible value of food.In view of this,the scientific and effective utilization of starch retrogradation is of great significance to starch gel food processing and food quality improvement.Based on the formation mechanism and retrogradation mechanism of starch gel,the effects of physical and chemical properties,microstructure,digestive properties,and food quality on starch gel foods were discussed,and the potential mechanism was analyzed.The correlation between the changes in time,temperature,and other conditional factors during the retrogradation of starch gel and the macroscopic quality of food was explored.This paper pointed out that the retrogradation behavior would lead to different degrees of deterioration of starch gel foods in the process of improper long-term storage,and the appropriate short-term retrogradation and retrogradation temperature would have a positive impact on the specific production requirements,quality indicators,and functional characteristics of starch gel products.The evaluation and research of starch gel food quality can provide certain ideas and theoretical guidance for the selection and regulation of starch retrogradation and the precise improvement of gel food quality.

关 键 词：淀粉回生 淀粉凝胶食品 品质 影响规律 研究进展 

分 类 号：TS237[轻工技术与工程—粮食、油脂及植物蛋白工程]