蚕豆和高直链玉米淀粉对马铃薯粉条品质的影响  

Effects of Faba Bean Starch and High Amylose Corn Starch on Quality of Potato Vermicelli

作　　者：何丹 李粤 邬应龙[1] HE Dan;LI Yue;WU Ying-long(College of Food Science,Sichuan Agricultural University,Ya'an 625014,China)

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《中国调味品》2023年第10期66-72,共7页China Condiment

基　　金：四川农业大学“双支”计划资助(2014NZ0080)。

摘　　要：为研究蚕豆淀粉和高直链玉米淀粉对马铃薯粉条的影响,分别将蚕豆淀粉、高直链玉米淀粉以及两者的混合粉与马铃薯淀粉进行不同比例混合,探讨了共混体系的理化特性并分析了粉条的品质。结果表明,加入蚕豆和高直链玉米淀粉及混合粉均可以降低混合体系的膨胀度、溶解度,提高凝胶的色泽、硬度、凝胶强度、最大破断力;加入蚕豆和高直链玉米淀粉及混合粉显著降低了粉条的断条率、膨润度及蒸煮损失,增强了粉条的硬度、内聚性、回复性、剪切强度和拉伸强度;在所有指标中,添加蚕豆和高直链玉米淀粉混合粉的变化最明显,在添加量为20%时感官评分最高。In order to study the effects of faba bean starch and high amylose corn starch on potato vermicelli,faba bean starch,high amylose corn starch and their mixed powder are mixed with potato starch in different proportions.The physical and chemical characteristics of the mixed system are discussed and the quality of vermicelli is analyzed.The results show that the addition of faba bean starch,high amylose corn starch and mixed powder could reduce the expansibility and solubility of the mixed system,and improve the color,hardness,gel strength and maximum breaking force of the gel.The addition of faba bean starch,high amylose corn starch and mixed powder significantly reduces the breaking rate,swelling degree and cooking loss of vermicelli,and increases the hardness,cohesiveness,resilience,shear strength and tensile strength of vermicelli.Among all the indicators,the change of adding mixed powder of faba bean starch and high amylose corn starch is the most obvious,and the sensory score is the highest when the addition amount is 20%.

关 键 词：蚕豆淀粉 高直链玉米淀粉 共混体系 马铃薯粉条 品质 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]