淀粉改性对米线品质影响的研究进展  

Research Progress on the Effect of Modified Starch on the Quality of Rice Noodles

作　　者：刘晓飞[1] 贾春艳 李祥 吴鸣 张光[1] 张娜[1] LIU Xiaofei;JIA Chunyan;LI Xiang;WU Ming;ZHANG Guang;ZHANG Na(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028

出　　处：《食品工业科技》2025年第8期420-430,共11页Science and Technology of Food Industry

基　　金：国家重点研发计划项目(2023YFD2100803);黑龙江省重点研发计划揭榜挂帅项目(2023ZXJ08B03)。

摘　　要：米线是我国传统主食之一,备受消费者青睐,但在蒸煮过程中存在易断条、糊汤、口感差等问题,因此明确米线品质影响因素对提升米线品质具有重要意义。将改性淀粉用于米线品质的改良,是一种经济有效的方式。本文以米线形成过程为基础,剖析淀粉对米线品质的影响规律,即直链淀粉、支链淀粉含量及其精细结构影响淀粉凝胶的致密程度,进而影响米线的质构特性和蒸煮品质。将淀粉改性技术对淀粉的结构及组成调控过程进行归纳,同时总结改性淀粉对米线品质的影响机理,并对米线的发展进行展望,旨从科学的角度为高品质米线的生产提供参考价值。Rice noodles are one of our traditional staple foods,favored by many consumers.However,issues such as breakage,sticky soup,and poor texture during the cooking process are common.Therefore,understanding the factors affecting the quality of rice noodles is crucial for improving it.Using modified starch is an economical and effective way to enhance rice noodle quality.This paper is based on the formation process of rice noodles,analyzes how starch influences rice noodle quality,specifically the content and fine structure of amylose and amylopectin affect starch gel density,which in turn influences texture and cooking quality.The process of regulating starch structure and composition through modification technology is summarized.Additionally,the mechanisms by which modified starch affects rice noodle quality are summarized,along with future prospects on the development of rice noodles.The goal is to provide scientific references for the production of high-quality rice noodles.

关 键 词：米线 淀粉 改性 机制 品质特性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]