摘要
将马铃薯全粉与面粉按不同比例配成混合粉以制作面条,并用马铃薯复合变性淀粉提升面条的品质;通过对不同比例混合粉糊化特性,面条断条率、烹调损耗、物性、烹调特性和感官评定的研究,得出制作面条的最优马铃薯全粉:面粉质量比和预糊化交联淀粉、氧化交联淀粉、酯化交联淀粉的添加量。结果表明,最优的质量比为20∶80(w/w);添加马铃薯复合变性淀粉对马铃薯面条的弹性、黏着性等都有显著影响(p<0.05);在烹调实验中,随着预糊化交联淀粉、氧化交联淀粉、酯化交联淀粉的增加,吸水率升高,当三者的添加量分别为5%、4%、5%时,浊度最低;感官评定实验中,当添加5%预糊化交联淀粉、4%氧化交联淀粉、6%酯化交联淀粉时,马铃薯面条的各指标评分之和最高,且分别为:31.2、33.1、34.6。从质构,烹调特性,感官特性等方面综合对比三种马铃薯复合变性淀粉对马铃薯面条的影响,得出6%酯化交联淀粉最适宜。
In this study, potato granule was added into flour with different proportions to make Chinese noodles and potato composite modified starch were used to improving the quality of potato noodles.The optimum weight ratio of potato granule：flour and addition of Pre gelatinized cross-linked starch, Oxidized cross-linked starch, Esterified crosslinked starch were obtained by the research of the pasting properties, breaking rate, cooking loss, texture characteristics, cooking properties and sensory evaluative of potato noodles.The results showed that, the optimum weight ratio was 20：80 （w/w）, it has a significant （p 〈 0.05 ） impact on springiness,chewiness,etc. ;in the cooking experiment,the turbidity was lowest by adding 5% Esterified crosslinked starch,4% Oxidized cross-linked starch, 5% Pre gelatinized cross-linked starch respectively and the water absorption increased continuously.In the sensory evaluation experiment, the highest total score of the indexes to the potato noodles were 31.2,33.1 , 34.6 when 6% Esterified crosslinked starch, 4% Oxidized cross-linked starch and 5 % Pre gelatinized cross-linked starch were added respectively.The optimal potato composite modified starch for making potato noodle was esterified crosslinked starch by comprehensive comparison the result of the effect of three different potato compound modified starches in the experiment ,and the optimal addition amount was 6%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第1期41-45,51,共6页
Science and Technology of Food Industry
关键词
马铃薯全粉
面条
感官评定
物性
potato granule
noodle
sensory evaluation
physical properties
