不同改良剂对木薯粉圆品质的影响  

Effect of Different Modifiers on the Quality of Tapioca Pearl

作　　者：徐露 蔡淑玉 陈乐宜 余以刚 Xu Lu;Cai Shuyu;Chen Leyi;Yu Yigang(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640)

机构地区：[1]华南理工大学食品科学与工程学院学院,广州510640

出　　处：《中国粮油学报》2023年第10期81-89,共9页Journal of the Chinese Cereals and Oils Association

基　　金：广州市科技计划项目(202206010177)。

摘　　要：为改善木薯粉圆(简称粉圆)品质,研究不同亲水胶体、变性淀粉和多酚对其质构特性和蒸煮特性的影响,通过响应面结合主成分分析法(PCA),优化粉圆品质改良剂的配方,并进一步研究改良后粉圆的储藏特性。结果表明,不同改良剂对粉圆品质有显著影响。根据单因素实验结果,优选出羧甲基纤维素、羟丙基二、淀粉磷酸酯和茶多酚,将其复配优化后得到改良剂的最优配方:羧甲基纤维素质量分数0.28%,羟丙基二淀粉磷酸酯10.62%,茶多酚质量分数0.40%,此时粉圆品质的规范化综合得分为1.02分,与模型预测值基本一致,添加复配改良剂后粉圆感官评分提高了28.70%,改良效果明显优于3种单一改良剂。此外,复配改良剂对储藏过程中的粉圆具有良好的抑菌和抗老化作用。In order to improve the quality characteristics of tapioca pearl,in this paper,the effects of different hydrocolloids,modified starches and polyphenols on its texture and cooking characteristics were studied.Through response surface methodology and principal component analysis(PCA),the formulation of the modifiers was optimized,and the storage characteristics of the improved tapioca pearl were further studied.The results indicated that different modifiers had a significant effect on the quality of tapioca pearl.According to the results of the single factor test,carboxymethyl cellulose,hydroxypropyl distarch phosphate and tea polyphenols were optimized.After the compound optimization,the best combination of the modifierswas obtained:carboxymethyl cellulose of 0.28%,hydroxypropyl distarch phosphate of 10.62%and tea polyphenol of 0.40%.In the meantime,the standardized composite score of tapioca pearl was 1.02,basically consistent with the predicted value of the model.After compound modifiers were added,the sensory score of tapioca pearl was increased by 28.70%,and the improvement effect was obviously better than the single modifier.In addition,the compound modifier had good antibacterial and anti-aging effects on the tapioca pearl during storage.

关 键 词：木薯粉圆 食品胶 变性淀粉 多酚 品质改良 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]