摘要
绿豆淀粉的预糊化是肉粉肠区别于其他熏煮香肠的关键加工工艺,因此,预糊化淀粉的温度对产品的品质至关重要。本研究将绿豆淀粉分别用75、85、95℃的热水进行预糊化后制备肉粉肠,探讨不同的预糊化温度对产品品质和淀粉糊化度(Degree of Starch Gelatinization,DSG)的影响。实验结果表明,随着预糊化淀粉温度的升高,肉粉肠的DSG和乳化稳定性显著增加(P<0.05),蒸煮损失显著降低(P<0.05),且大量自由水向不易流动水转变。同时,随预糊化淀粉温度的增加,肉粉肠的硬度、回复性、弹性、脆性、咀嚼性、致密性和亮度值(Lightness,L*)均显著增加(P<0.05),促进产品最终品质的形成。总体可接受评分在95℃的预糊化温度时达到最高(P<0.05)。此外,聚类分析(Hierarchical Cluster Analysis,HCA)结果表明,95℃的预糊化温度对肉粉肠的品质特性有上调的影响。综上所述,95℃是提高肉粉肠品质的最佳预糊化淀粉温度。
The pre-gelatinization of mungbeanstarch is a key processing procedure that distinguishes the starch-meat sausage from other smoked sausages.Therefore,the temperature of the pregelatinized starch is very important to the quality of the product.In this study,mung bean starch was pre-gelatinized with hot water at 75,85 and 95℃to prepare starch-meat sausages.The effect of different pre-gelatinization temperature on product quality and degree ofstarch gelatinization(DSG)was discussed.The results showed that with the increase of the pregelatinized starch temperature,the DSG and emulsion stability of starch-meat sausages increased significantly(P<0.05),the cooking loss was significantly reduced(P<0.05),and a lot of free water changed to immobile water.At the same time,with the increase of the pre-gelatinization temperature,the hardness,resilience,springiness,breaking force,chewiness,tightness and lightness value(L*)of the starch-meat sausages increased significantly(P<0.05),which promoted the formation of final product quality.The overall acceptability score reached the highest at 95℃for pregelatinized starch(P<0.05).In addition,the results of the hierarchical cluster analysis(HCA)showed that the pre-gelatinization temperature of 95℃had an up-regulated effect on the quality characteristics of starch-meat sausages.Insummary,95℃was the best pregelatinized starch temperature to improve the quality of starchmeat sausages.
作者
徐敬欣
常婧瑶
殷永超
孔保华
夏秀芳
刘骞
XU Jingxin;CHANG Jingyao;YIN Yongchao;KONG Baohua;XIA Xiufang;LIU Qian(College of Food Science,Northeast Agricultural University,Harbin 150030,China)
出处
《食品工业科技》
CAS
北大核心
2021年第21期57-64,共8页
Science and Technology of Food Industry
基金
黑龙江省省属本科高校中央支持地方高校改革发展资金(优秀青年人才项目)(2020YQ15)
黑龙江省“百千万”工程科技重大专项课题(2019ZX07B03)。
关键词
肉粉肠
预糊化温度
品质特性
糊化度
starch-meat sausages
pre-gelatinization temperature
quality characteristics
DSG
