马铃薯泥面条水分形态迁移特性研究

Study on Water Transport Characteristics of Mashed Potato Noodles

为深入研究马铃薯泥面条的形成机理和特性,采用柜式核磁共振成像仪对处理过的马铃薯泥面条进行分析,研究不同添加量的水、食盐、马铃薯泥对马铃薯泥面条水分迁移的影响,以探究其对淀粉吸水膨胀和面筋三维网络结构形成的影响。试验结果表明:马铃薯泥的添加,促进面条中的结合水和自由水向吸附水迁移,导致吸附水含量升高,自由水和结合水含量降低,阻碍了面筋三维网状结构的形成,面条易断。随着水添加量的增加,半结合水和自由水的含量升高,结合水含量降低;食盐的添加,导致部分自由水向吸附水迁移,吸附水向结合水迁移,但面筋三维网状结构中孔洞增加,会影响面条的断条率。为今后马铃薯泥面条后续研究提供一定的理论参考。

For the in-depth study of the formation mechanism and characteristics of mashed potato noodles,the processed potato noodles were analyzed by T magnetic resonance imaging study of different water,add salt,potato mud on the mechanism of action of mashed potato noodles.Test results showed that:the addition of mashed potato promoted the transfer of bound water and free water in the noodles to the adsorbed water,resulting in the increase of the adsorbed water content,the decrease of free water and bound water,and hindered the formation of reticular formation,and the noodles were easy to break.With the increase of water content,the content of semi bound water and free water increased,and the content of bound water decreased.The addition of salt results in the migration of some free water to the adsorbed water and the absorption of water to the bound water.However,the increase of the voids in the three dimensional structure could affect the breaking rate of the noodles.This experiment could provide some reference for further research on mashed potato noodles.