淀粉、胶体、乳化剂对紫米方便米线品质改善作用分析  

Analysis of Improving Effects of Starch,Colloids and Emulsifiers on Quality of Instant Purple Rice Noodles

作　　者：姚艺深 朱利昀 林佳纯 刘燕卿 王葆煊 陈佩[1] 黄苇[1] YAO Yi-shen;ZHU Li-yun;LIN Jia-chun;LIU Yan-qing;WANG Bao-xuan;CHEN Pei;HUANG Wei(College of Food Science,South China Agricultural University,Guangzhou 510642,China;Heyuan Rice Noodles Industry Technology Research Institute,Heyuan 517600,China)

机构地区：[1]华南农业大学食品学院,广州510642 [2]河源市米粉产业技术研究院,广东河源517600

出　　处：《中国调味品》2025年第3期14-22,共9页China Condiment

基　　金：2024年河源米粉产业高质量发展科技平台与示范基地项目。

摘　　要：为拓展紫米米线市场,开发能快速复水、质构品质优良的紫米方便米线,文章在紫米干米线基础配方中分别加入设定量的淀粉(马铃薯淀粉、羟丙基淀粉)、亲水胶体(黄原胶、魔芋胶)、乳化剂(单甘酯、蔗糖酯)三类品质改良剂,以复水时间、断条率和蒸煮损失率为指标,评价其对蒸煮品质的改良效果,并揭示其对质构品质和感官评价影响的内在原因。通过单因素试验从三类中各筛选出一种改良效果较优的改良剂进行复配正交试验,优选最佳配方。结果表明,各改良剂单独使用时对紫米方便米线的品质均有不同程度的改善作用,选取羟丙基淀粉、魔芋胶、单甘酯进行正交试验,得到最佳复配比例为羟丙基淀粉添加量3.0%、魔芋胶添加量0.3%、单甘酯添加量0.9%,此条件下加工的紫米方便米线复水时间为253.3 s,断条率为5.56%,蒸煮损失率为10.48%,分别比未改良的紫米方便米线大幅改善了639.6 s、10.00%和17.01%,复水时间比市售米线300 s缩短了47 s。方便米线复水后的硬度为2269 gf,弹性为0.5264,咀嚼性为371 gf,口感爽滑有嚼劲,符合消费者需求。该研究为紫米方便米线的开发提供了参考。In order to expand the market of purple rice noodles and develop instant purple rice noodles that can quickly rehydrate and have excellent texture quality,in this paper,three types of quality improvers,namely starch(potato starch,hydroxypropyl starch),hydrophilic colloids(xanthan gum,konjac gum)and emulsifiers(monoglyceride,sucrose ester)are added into the basic formula of dry purple rice noodles respectively.With rehydration time,breakage rate and cooking loss rate as the indexes,their improving effects on cooking quality are evaluated,and the internal reasons for their effects on the texture quality and sensory evaluation are revealed.Through single factor test,one modifier with better improving effect from each of the three types are selected,compound orthogonal test is conducted to select the optimal formula.The results show that each modifier has varying degrees of improving effect on the quality of instant purple rice noodles when being used alone.Hydroxypropyl starch,konjac gum and monoglyceride are selected for orthogonal test,and the optimal compound ratio is determined to be hydroxypropyl starch addition amount of 3.0%,konjac gum addition amount of 0.3%and monoglyceride addition amount of 0.9%.The rehydration time of the instant purple rice noodles processed under these conditions is 253.3 s,the breakage rate is 5.56%,and the cooking loss rate is 10.48%,which are significantly improved by 639.6 s,10.00%and 17.01%compared to the unmodified instant purpl rice noodles respectively.The rehydration time is shortened by 47 s compared to commercially available rice noodles(300 s).After rehydration,the hardness of instant rice noodles is 2269 gf,the elasticity is 0.5264,and the chewiness is 371 gf.The taste is smooth and chewy,meeting the needs of consumers. This study has provided references for the development of instant purple rice noodles.

关 键 词：品质改良 蒸煮品质 紫米方便米线 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]