红薯全粉与玉米淀粉共混体系的凝胶特性及其粉丝品质研究  

Study on Gel Characteristics of Sweet Potato Whole Flour and Corn Starch Blending System and Its Vermicelli Quality

作　　者：余振宇 韩嵊峻 胡尧 郝宗围 王宇 李超 谷宗艳 张强[1] 肖亚庆 刘英男 刘抗 郑明明 周裔彬[1] Yu Zhenyu;Han Shengjun;Hu Yao;Hao Zongwei;Wang Yu;Li Chao;Gu Zongyan;Zhang Qiang;Xiao Yaqing;Liu Yingnan;Liu Kang;Zheng Mingming;Zhou Yibin(Anhui Agricultural University Food Processing Research Institute,Anhui Engineering Laboratory for Agro-products Processing,Key Laboratory of Agricultural Product Fine Processing and Resource Utilization,Ministry of Agriculture and Rural Affairs,Anhui Agricultural University School of Tea and Food Science and Technology,Hefei 230036)

机构地区：[1]安徽农业大学食品加工研究院,安徽省农产品加工工程实验室,农业农村部江淮农产品精深加工与资源利用重点实验室,安徽农业大学茶与食品科技学院,合肥230036

出　　处：《中国粮油学报》2023年第9期106-114,共9页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金项目(32172162);安徽农业大学稳定与人才引进项目(rc352008);安徽农业大学自然科学青年基金项目(K2135002);安徽省高校科学研究项目(KJ2020A0135)。

摘　　要：以玉米淀粉和红薯全粉为原料应用于粉丝的制作中,研究玉米淀粉质量分数对混合粉凝胶特性及粉丝品质的影响。结果显示,玉米淀粉质量分数为40%~50%时,混合粉的回生值、G′、凝胶硬度和内聚性逐渐提高,粉丝断条率、浑汤透光率和烹煮损失率下降,硬度、咀嚼性增加。与红薯全粉凝胶相比,混合粉凝胶形成了连续、不均匀的网孔状结构。玉米淀粉质量分数为50%~60%时,混合粉凝胶老化能力减弱,粉丝耐煮性和咀嚼性下降。扫描电镜结果显示:当玉米淀粉质量分数为50%时,混合粉凝胶网络结构最致密,粉丝剖面孔洞数量最少且孔径最小,耐煮性和咀嚼性最佳。红薯全粉粉丝的膳食纤维含量是红薯淀粉粉丝的47.93倍,表明以红薯全粉为原料可以制作富含膳食纤维的粉丝。Corn starch and sweet potato whole flour were applied in the production of vermicelli to study the effects of corn starch mass fraction on the gel characteristics of the blended flour and vermicelli quality.The results indicated that the regeneration value,G′,gel hardness and cohesiveness of the blended flour gradually increased with the mass fraction of corn starch from 40% to 50%,and the breakage rate,muddy soup translucency and cooking loss rate of vermicelli decreased,and the hardness and chewiness increased.Compared with the sweet potato whole flour gel,the mixed flour gel formed a continuous,inhomogeneous mesh-like structure.However,when the mass fraction of corn starch was 50% to 60%,the aging ability of mixed flour gel was weakened,and the cooking resistance and chewiness of vermicelli decreased.Scanning electron microscopy results showed that when the mass fraction of corn starch was 50%,the mixed flour gel network structure was the densest,the number of pores in the vermicelli profile was the least and the pore size was the smallest,and the cooking resistance and chewiness were the best.The dietary fiber content of sweet potato whole flour vermicelli was 47.93 times higher than that of sweet potato starch vermicelli,indicating that dietary fiber-rich vermicelli could be made from sweet potato whole flour.

关 键 词：红薯全粉 玉米淀粉 凝胶特性 粉丝品质 

分 类 号：TS201.1[轻工技术与工程—食品科学]