沙蒿胶复配聚丙烯酸钠对马铃薯湿粉条品质的影响  

Effect of Artemisia sphaerocephala Kracsh.gum compounded with sodium polyacrylate on the quality of potato wet vermicelli

作　　者：袁秋雪 段云龙 杨棣之 韩育梅[1] 杨杨[1] YUAN Qiu-xue;DUAN Yun-long;YANG Di-zhi;HAN Yu-mei;YANG Yang(School of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,Inner Mongolia,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《粮食与油脂》2024年第9期35-40,共6页Cereals & Oils

基　　金：内蒙古自治区科技计划重点项目(2020GG0064)。

摘　　要：以马铃薯淀粉为主要原料,添加沙蒿胶和聚丙烯酸钠制备无矾湿粉条。以感官评分、断条率、糊汤率、硬度和弹性为指标,通过正交试验确定最优配方,同时探究沙蒿胶和聚丙烯酸钠对湿粉条糊化、流变、热学特性和微观结构的影响。结果表明:以总淀粉质量为基准,添加0.7%沙蒿胶和0.3%聚丙烯酸钠复配制得的粉条品质接近对照组(明矾),与添加单一亲水胶体的粉条相比,其黏度增加,老化程度提高,凝胶网络结构增强,且具有均匀的片层孔状结构。Potato starch was used as the main raw material and alum-free wet vermicelli was prepared by adding Artemisia sphaerocephala Kracsh.gum(ASKG)and sodium polyacrylate(SP).Taking sensory score,rupture rate,soup turbidity,hardness and springiness as evaluation indexes,the optimal formulation was determined by orthogonal test,and the effects of ASKG and SP on the pasting property,rheological property,thermal behavior,and microstructure of wet vermicelli were explored.The results showed that based on the mass of total starch,the quality of vermicelli made by adding 0.7%ASKG and 0.3%SP was close to that of the control group(alum).Compared with the vermicelli prepared with single hydrophilic colloid,the viscosity of vermicelli prepared with this compound formula was increased,the aging degree was improved,the gel network structure was enhanced,and the vermicelli had uniform lamellar pore-like structure.

关 键 词：马铃薯湿粉条 沙蒿胶 聚丙烯酸钠 品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]