马铃薯淀粉物化特性分析及其对马铃薯热干面品质影响
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摘要
为研究马铃薯淀粉的物化特性,以马铃薯为试验原料并对其中淀粉进行提取,并探讨不同含量马铃薯淀粉对混粉物化特性以及生鲜马铃薯热干面和干制马铃薯热干面品质的影响。结果表明,马铃薯中淀粉含量为73.80%,马铃薯淀粉中直链淀粉含量为28.23%,支链淀粉含量为71.70%;马铃薯淀粉中快消化淀粉(RDS)、慢消化淀粉(SDS)和抗消化淀粉(RS)含量分别为20.29%、15.03%和64.68%。马铃薯淀粉添加量在60%～70%时,混粉的持水性、吸水膨胀性和粘度值较高;马铃薯淀粉含量为70%～80%时,能较好的改善生鲜马铃薯热干面的蒸煮特性和质构特性;马铃薯淀粉含量在70%时,干制马铃薯热干面的复水特性最好;随着马铃薯热干面中马铃薯淀粉含量的增加,干制热干面更易消化。综上所述,马铃薯淀粉的建议添加量为70%。
In order to study the physicochemical characteristics of potato starch,the influence of potato starch mixed powder with different content of potato starch on the quality of fresh or dry potato hot-and-dry noodles was investigated using potato as raw materials.The results showed that the content of starch in the potato was 73.80%.The content of amylose and amylopectin in potato starch was 28.23% and 71.70% respectively.The content of RDS,SDS and RS in potato starch was 20.29%,15.03% and 64.68% respectively.When the content of potato starch was 60%～70%,the water-holding capacity,water-absorbing expansibility and viscosity of the mixed powder were higher.The cooking characteristics and texture characteristics of fresh potato hot-and-dry noodles were improved when the content of potato starch was 70%～80%.For drying potato hot-and-dry noodles,the rehydration characteristics was the best when the content of potato starch was 70%.This study provided the theoretical basis for the application of potato starch to potato hot-and-dry noodles production.Hot-and-dry noodles were easier to digest with the increase of the potato starch content in potato hot-and-dry noodles.In conclusion,the suggested addition of potato starch was 70%.
In order to study the physicochemical characteristics of potato starch,the influence of potato starch mixed powder with different content of potato starch on the quality of fresh or dry potato hot-and-dry noodles was investigated using potato as raw materials.The results showed that the content of starch in the potato was 73.80%.The content of amylose and amylopectin in potato starch was 28.23% and 71.70% respectively.The content of RDS,SDS and RS in potato starch was 20.29%,15.03% and 64.68% respectively.When the content of potato starch was 60%～70%,the water-holding capacity,water-absorbing expansibility and viscosity of the mixed powder were higher.The cooking characteristics and texture characteristics of fresh potato hot-and-dry noodles were improved when the content of potato starch was 70%～80%.For drying potato hot-and-dry noodles,the rehydration characteristics was the best when the content of potato starch was 70%.This study provided the theoretical basis for the application of potato starch to potato hot-and-dry noodles production.Hot-and-dry noodles were easier to digest with the increase of the potato starch content in potato hot-and-dry noodles.In conclusion,the suggested addition of potato starch was 70%.
引文
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[20]王乐.马铃薯面团特性及面条品质研究[D].西安:陕西科技大学,2017WANG Le.Properties of potato dough and quality of potato noodles[D].Xi`an:Shaanxi University of Science and Technology,2017
[21]许蒙蒙.甘薯淀粉添加对面条品质的影响研究[D].郑州:河南工业大学,2015XU Meng-meng.Effects of adding sweet potato starch on the quality of noodles[D].Zhengzhou:Henan University of Technology,2015
[22]苏钰亭,尹涛,赵思明,等.蒸煮模式和大米品种对米饭蛋白质消化特性的影响[J].食品科学,2014,35(3):100-105SU Yu-ting,YIN Tao,ZHAO Si-ming,et al.Effects of cooking methods and rice varieties on protein digestion properties of cooked rice[J].Food Science,2014,35(3):100-105
[23]Chavan U D,Mckenzie D B,Shahidi F.Functional properties of protein isolates from beach pea(Lathyrus maritimus L.)[J].Food Chemistry,2001,74:177-187
[24]刘洵妤,杨冯,赵小皖,等.不同品种菱角淀粉的理化特性研究[J].中国粮油学报,2010,25(10):46-51Liu Xun-yu,Yang Feng,Zhao Xiao-wan,et al.Physicochemical properties of water caltrop(trapa sp.)starch for three cultivar[J].Journal of the Chinese Cereals and Oils Association,2010,25(10):46-51
[25]Jorge O B,Donaldb T.Production of boiling-stable granular resistant starch by partial acid hydrolysis and hydrothermal treatments of high amylose maize starch[J].Cereal Chemistry,2001,78(6):680-689
[26]马梦苹,张来林,王彦波,等.马铃薯全粉和小麦粉基本特性的对比研究[J].河南工业大学学报(自然科学版),2016,37(6):52-56MA Meng-ping,ZHANG Lai-lin,WANG Yan-bo,et al.Thecomparison of basic characteristics of potato and water flour[J].Journal of Henan University of Technology(Natural Science Edition),2016,37(6):52-56
[27]徐红华,徐丹鸿.淀粉平均聚合度对抗性淀粉得率影响的研究[J].食品科学,2006,27(12):204-208XU Hong-hua,XUE Dan-hong.The relationship between degree polymerization of corn starch and the yield of resistant starch[J].Food Science,2006,27(12):204-208
[28]王洁.微波韧化辅助制备马铃薯淀粉及其消化特性研究[D].泰安:山东农业大学,2016WANG Jie.Digestibility of potato starch by microwave-assisted and annealing[D].Tai`an:Shan dong agriculture university,2016
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