添加淀粉对马铃薯米粉品质的影响
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摘要
研究3种常用淀粉对马铃薯米粉品质的影响,为马铃薯米粉加工提供参考依据。分别将0%、5%、10%、15%、20%和25%的玉米、小麦和马铃薯淀粉添加到马铃薯全粉占比30%的米粉中,测定米粉蒸煮、色差、质构和拉伸性能指标的变化。结果:添加不同淀粉使得米粉的含水量显著减小(p<0.05);玉米、小麦以及5%～20%马铃薯淀粉可使米粉透射比显著增大(p<0.05);10%玉米淀粉能使碘蓝值显著增大(p<0.05);添加10%玉米、5%小麦以及5%～20%马铃薯淀粉,能使吐浆值显著减小(p<0.05);但3种淀粉对断条率影响均不显著。添加10%玉米、10%小麦和5%马铃薯淀粉能使米粉亮度L~*显著减小(p<0.05),色度值a~*和b~*亦发生不同改变。5%～15%玉米淀粉可有效改善米粉硬度、峰值负载,但添加量达到20%时峰值负载形变量显著减小(p<0.05);小麦淀粉可改善弹性,添加10%～15%可有效改善硬度,15%和20%可改善峰值负载和咀嚼性;马铃薯淀粉可提高米粉硬度,但添加量达20%时米粉变得黏连。在实际生产中建议玉米和小麦淀粉添加量分别为5%和10%。
In order to obtain new direction and ideas for further application of potato rice noodle processing,influences of three kinds of starch on the quality of potato rice noodle were studied. 0%,5%,10%,15%,20% and 25% of corn starch,wheat starch and potato starch powder were added into 30% of potato rice noodles. The changes of cooking quality,color,texture and tensile properties of potato rice noodles were determined. The results showed that the water content of rice flour greatly reduced after adding three different starches(p<0.05). Transmittance of rice increased significantly(p<0.05)when adding corn starch,wheat starch and 5%～20% of potato starch. Iodine blue value increased significantly(p<0.05)when adding 10% of corn starch.The spit pulp of rice noodle(p<0.05)decreased significantly when adding 10% corn starch,5% wheat starch and 5%～20% of potato starch. However,the effects of three starch on the cooked broken rate of rice noodle were not significant. Rice brightness L~* decreased significantly(p<0.05)when adding 10% corn starch,10% wheat starch and 5% potato starch and the value a~* and value b~* also have changed. The hardness and peak load of rice noodles could be improved effectively when adding 5%～15% of corn starch. However,the peak load shape variable reduced significantly(p<0.05)when the addition amount of corn starch reached 20%. The elasticity of rice noodles could be improved significantly adding wheat starch. The hardness of rice noodle could be improved effectively when adding 10%～15% of wheat starch,and the peak load and chewiness could be improved significantly when adding 15% and 20% of wheat starch respectively. What is more,the hardness of rice noodles could be improved effectively by potato starch. However,the rice noodles become adhesion when 20% of potato starch were added. It suggested that corn and wheat starch were advisable to add 5% and 10% respectively in the actual processing.
In order to obtain new direction and ideas for further application of potato rice noodle processing,influences of three kinds of starch on the quality of potato rice noodle were studied. 0%,5%,10%,15%,20% and 25% of corn starch,wheat starch and potato starch powder were added into 30% of potato rice noodles. The changes of cooking quality,color,texture and tensile properties of potato rice noodles were determined. The results showed that the water content of rice flour greatly reduced after adding three different starches(p<0.05). Transmittance of rice increased significantly(p<0.05)when adding corn starch,wheat starch and 5%～20% of potato starch. Iodine blue value increased significantly(p<0.05)when adding 10% of corn starch.The spit pulp of rice noodle(p<0.05)decreased significantly when adding 10% corn starch,5% wheat starch and 5%～20% of potato starch. However,the effects of three starch on the cooked broken rate of rice noodle were not significant. Rice brightness L~* decreased significantly(p<0.05)when adding 10% corn starch,10% wheat starch and 5% potato starch and the value a~* and value b~* also have changed. The hardness and peak load of rice noodles could be improved effectively when adding 5%～15% of corn starch. However,the peak load shape variable reduced significantly(p<0.05)when the addition amount of corn starch reached 20%. The elasticity of rice noodles could be improved significantly adding wheat starch. The hardness of rice noodle could be improved effectively when adding 10%～15% of wheat starch,and the peak load and chewiness could be improved significantly when adding 15% and 20% of wheat starch respectively. What is more,the hardness of rice noodles could be improved effectively by potato starch. However,the rice noodles become adhesion when 20% of potato starch were added. It suggested that corn and wheat starch were advisable to add 5% and 10% respectively in the actual processing.
引文
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[18]孙向东,王乐凯,任红波,等.色彩色差计在面粉色泽测定上的应用[J].粮油食品科技,2002,10(2):31-33.
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[20]袁文月.马铃薯淀粉特性及其综合应用[J].现代食品,2018(15):43-47.
[2]Misra A,Kulshrestha K.Effect of storage on nutritional value of potato flour made from three potato varieties[J].Plant Foods for Human Nutrition,2003,58(3):1-10.
[3]刘洋,高明杰,罗其友,等.世界马铃薯消费基本态势及特点[J].世界农业,2014(5):119-124.
[4]田鑫.不同品种马铃薯全粉微观结构与品质特性研究[D].杭州:浙江大学,2017.
[5]Xu F,Hu H,Dai X,et al.Nutritional compositions of various potato noodles:Comparative analysis[J].Int J Agric & Biol Eng,2017,10(1):218-225.
[6]Fu B X.Asian noodles:History,classification,raw materials,and processing[J].Food Research International,2008,41(9):888-902.
[7]谌珍,胡宏海,崔桂友,等.马铃薯米粉营养成分分析及食用品质评价[J].食品工业,2016,37(10):55-60.
[8]傅晓如.米粉条生产中常用辅料及添加剂[J].粮油食品科技,2000,8(2):3-4.
[9]戴玲玲.米粉的形成机理和品质控制[J].食品工业,2002(5):15-16.
[10]谢定,刘永乐,单阳,等.保鲜方便米粉抗老化研究[J].食品与机械,2006,22(2):8-10,29.
[11]严勇强.湿态方便河粉品质改良以及保鲜技术研究[D].广州:华南理工大学,2013.
[12]刘超.湿米粉加工工艺与保鲜技术研究[D].合肥:安徽农业大学,2016.
[13]邓宏凯.马铃薯淀粉对米粉品质改良效果研究[J].食品安全导刊,2016(21):138-139.
[14]汪霞丽,沈娜,李亦蔚,等.方便湿米粉的加工工艺及抗老化研究[J].食品与机械,2012,28(4):197-200.
[15]郭静璇.挤压法马铃薯米线的生产工艺和品质改良研究[D].无锡:江南大学,2016.
[16]卫萍,杨媚,游向荣,等.常用食品改良剂对马铃薯米粉品质的影响[J].南方农业学报,2017,48(2):314-322.
[17]罗文波,林亲录,黄亮,等.不同品种籼米生产的鲜湿米粉理化特性与感官品质[J].食品与机械,2011,27(3):7-12,48.
[18]孙向东,王乐凯,任红波,等.色彩色差计在面粉色泽测定上的应用[J].粮油食品科技,2002,10(2):31-33.
[19]韩文凤.米粉中淀粉凝胶的研究[D].长沙:湖南农业大学,2007.
[20]袁文月.马铃薯淀粉特性及其综合应用[J].现代食品,2018(15):43-47.