紫山药粉条的制备及性能评价  

Preparation and Performance Evaluation of Purple Yam Starch Noodles

作　　者：郭卫芸[1,2,3] 姚志静 王永辉 李光辉 何胜华[1,2,3] 高雪丽 GUO Weiyun;YAO Zhijing;WANG Yonghui;LI Guanghui;HE Shenghua;GAO Xueli(Food and Pharmacy College,Xuchang University,Xuchang 461000,China;Henan Engineering Research Center for LCA Green Production of Functional Foods,Xuchang 461000,China;Collaborative Innovation Center of Green Manufacturing of Functional Foods,Henan Province,Xuchang 461000,China)

机构地区：[1]许昌学院食品与药学院,河南许昌461000 [2]河南省功能食品LCA绿色制造工程研究中心,河南许昌461000 [3]功能食品绿色制造河南省协同创新中心,河南许昌461000

出　　处：《食品科技》2024年第12期155-162,共8页Food Science and Technology

基　　金：河南省重大科技专项(201300110300);河南省高等学校骨干教师项目(2020GGJS206);许昌学院开放性课题(No.17)。

摘　　要：文章以新鲜紫山药和红薯淀粉为原料,经制粉、混合、调制、挤压、熟化、老化等制备紫山药粉条,探究了紫山药全粉对粉条蒸煮性能、感官品质、微观结构、质构性能等影响,考察了添加柠檬酸对紫山药粉条中花青素的稳定性及其抗氧化活性的影响。结果发现:在紫山药全粉添加量0~15 g/100 g范围内,随着紫山药全粉添加量的增加,紫山药粉条的断条率、蒸煮损失率、硬度、弹性呈现升高趋势,而感官评分、膨胀系数先升高后降低。当紫山药全粉添加量为9 g/100 g时,粉条感官评分及膨胀系数达到最大值,断条率、膨胀系数、蒸煮损失率分别为6.7%、376.7%和3.6%,均在可接受范围;制备过程中添加0.3%的柠檬酸,可使煮制后粉条中的多酚含量提高76.9%,1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基清除率提高121%,还原力提高45.5%。Fresh purple yam and sweet potato starch were used as experimental materials to produce purple yam starch noodles(PYSNs)through the process includes powder making,mixing,modulation,extrusion,ripening,aging,etc.The effects of purple yam powder adding amount on the cooking performance,sensory quality,micro-structure,and texture properties of PYSNs were investigated,and the effects of citric acid adding amount on the stability and antioxidant activity of anthocyanins in them were analyzed.The results showed that within the addition amount range of 0 to 15 g/100 g of purple yam powder,the breakage rate,cooking loss rate,hardness value,and elasticity value of PYSNs produced showed an increasing trend as the addition amount increased,while the sensory score and expansion coefficient initially increased and then decreased.When the adding amount of purple yam powder was 9 g/100 g,the sensory score and expansion coefficient reached their maximum,and the breakage rate,expansion coefficient,and cooking loss rate of the product were 6.7%,respectively 376.7%and 3.6%,both within acceptable range.The polyphenolic components content,the 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging rate and the reducing power of cooked PYSNs were increased by 76.9%,1.21 times and 45.5%if 0.3%citric acid was added during the preparation.

关 键 词：紫山药粉 粉条 综合品质 柠檬酸 抗氧化性 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]