海藻酸钾和乳清蛋白对传统漏瓢式无明矾甘薯湿粉条品质特性的影响  

Effects of Potassium Alginate and Whey Protein on Quality Characteristics of Alum-free Sweet Potato Wet Vermicelli Prepared by Traditional Dropping Method

作　　者：郭昊 孙红男[2] 马梦梅[2] 木泰华[2] 李杨 GUO Hao;SUN Hongnan;MA Mengmei;MU Taihua;LI Yang(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agro-products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China;Qingdao Special Food Research Institute,Qingdao 266109,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]中国农业科学院农产品加工研究所,农业农村部农产品加工综合性重点实验室,北京100193 [3]青岛特种食品研究院,山东青岛266109

出　　处：《食品工业科技》2025年第3期41-52,共12页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(32172250);国家甘薯产业技术体系项目(CARS-10)。

摘　　要：针对传统漏瓢式甘薯湿粉条不添加较高量明矾就不耐煮、易断条问题,本文研究了不同添加量海藻酸钾和乳清蛋白对漏瓢式无明矾甘薯湿粉条质构特性和蒸煮特性的影响,探讨了海藻酸钾、乳清蛋白改善湿粉条品质的作用机理。结果表明,添加0.4%(w/w,总淀粉基)海藻酸钾或5%乳清蛋白(w/w,总淀粉基)后,无明矾甘薯湿粉条的拉伸强度分别为1.77±0.01 g/mm^(2)和1.43±0.03 g/mm^(2),煮断时间分别为72.15±2.61 min和42.24±2.94 min,感官评分分别为93.10±3.38和87.41±3.68分,与添加明矾的甘薯湿粉条相当。进一步研究显示,海藻酸钾、乳清蛋白的加入可提高打芡淀粉的糊化程度,促进直链淀粉的较短期快速回生,有利于形成黏度较高的芡糊及结构稳定性较强的淀粉粉团,增强湿粉条中淀粉颗粒的堆积密度。上述结果说明0.4%海藻酸钾可作为替代明矾的绿色添加剂应用于传统漏瓢式无明矾甘薯湿粉条的生产中,其次是5%乳清蛋白。The effects of different addition amounts of potassium alginate and whey protein on the textural properties and cooking characteristics of alum-free sweet potato wet vermicelli prepared by dropping method were investigated in order to solve the problem that sweet potato wet vermicelli was not resistant to cooking and easy to be broken without adding higher amount of alum,and the possible mechanism of potassium alginate and whey protein in improving the quality of wet vermicelli was also examined.The results showed that the tensile strengths of alum-free sweet potato wet vermicelli with 0.4%(w/w,total starch base)potassium alginate or 5%whey protein(w/w,total starch base)were 1.77±0.01 g/mm^(2)and 1.43±0.03 g/mm^(2),respectively.The cooking break times were 72.15±2.61 min and 42.24±2.94 min,respectively.The sensory scores were 93.10±3.38 and 87.41±3.68 points,respectively,which were comparable to those of wet vermicelli with alum.Further,the addition of potassium alginate and whey protein could improve the gelatinization degree of starch,promote the rapid retrogradation of amylose,facilitate the formation of binder paste with high viscosity and starch dough with high structural stability,and enhance the stacking density of starch granules in wet vermicelli.The above results indicated that 0.4%potassium alginate would be used as green additive to replace alum in the production of alum-free sweet potato wet vermicelli with the traditional dropping method,followed by 5%whey protein.

关 键 词：无明矾 甘薯湿粉条 漏瓢式 品质特性 微观结构 

分 类 号：TS236.5[轻工技术与工程—粮食、油脂及植物蛋白工程]