摘要
分析羟丙基淀粉、羟丙基二淀粉磷酸酯、氧化淀粉、预糊化淀粉、氧化羟丙基淀粉、酸变性淀粉、磷酸酯双淀粉和醋酸酯淀粉共8种淀粉的理化性质,并研究8种淀粉对生湿面水分含量、烹调特性、质构特性、色泽的影响。结果表明:预糊化淀粉的水分含量、黏度、衰减值、回生值、糊化时间、膨胀势显著低于其他7种改性淀粉,其溶解率显著高于其他7种改性淀粉。8种不同改性淀粉对生湿面品质特性的影响各不相同,其中添加羟丙基二淀粉磷酸酯的生湿面水分含量最高;羟丙基淀粉、羟丙基二淀粉磷酸酯、氧化淀粉、氧化羟丙基淀粉、醋酸酯淀粉在低添加量下具有降低生湿面烹调损失率的作用;随着羟丙基淀粉、羟丙基二淀粉磷酸酯、预糊化淀粉、磷酸酯双淀粉添加量的增大,生湿面硬度呈现先增大后减小的趋势;除酸变性淀粉和磷酸酯双淀粉试验组外,生湿面的L*值随改性淀粉添加量的增加呈现增大的趋势,面条色泽更好。表明适量添加改性淀粉能够提高生湿面的品质特性。
The physicochemical properties of hydroxypropyl starch,hydroxypropyl distarch phosphate,oxidized starch,pre-gelatinized starch,oxidized hydroxypropyl starch,acid modified starch,distarch phosphate and acetate starch were analyzed,the effects of 8 starches on the moisture content,cooking property,texture property,and color of the fresh raw noodles were studied.The results showed that the moisture content,viscosity,attenuation value,retrogradation value,gelatinization time,and expansion potential of pre-gelatinized starch were significantly lower than those of the other 7 modified starches,and its solubility rate was significantly higher than those of the other 7 modified starches.The effects of 8 different modified starches on the quality properties of fresh raw noodles were different,and the addition of hydroxypropyl distarch phosphate resulted in the highest moisture content of fresh raw noodles.Hydroxypropyl starch,hydroxypropyl distarch phosphate,oxidized starch,oxidized hydroxypropyl starch and acetate starch had the effect of reducing the cooking loss rate of fresh raw noodles at low dosage.As the amount of hydroxypropyl starch,hydroxypropyl distarch phosphate,pre-gelatinized starch,and distarch phosphate increased,the hardness of fresh raw noodles showed a trend of first increasing and then decreasing.Except for the acid modified starch and distarch phosphate experimental group,the L^(*)value of fresh raw noodles showed an increasing trend with the increase of modified starch addition,and the noodles had a better color.Moderate addition of modified starch could improve the quality properties of fresh raw noodles.
作者
赵凯凤
贾紫阳
侯丽丽
郑双翼
吴艳
王学东
ZHAO Kai-feng;JIA Zi-yang;HOU Li-li;ZHENG Shuang-yi;WU Yan;WANG Xue-dong(School of Food Science and Engineering,Wuhan Polytechnic University,Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education,Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan 430023,Hubei,China)
出处
《粮食与油脂》
北大核心
2024年第7期10-16,共7页
Cereals & Oils
基金
武汉轻工大学校立项目(2023Y07,2023Y13)。
关键词
生湿面
改性淀粉
烹调特性
质构特性
fresh raw noodle
modified starch
cooking property
texture property
