淀粉对方便鱼肉粉丝品质的影响

Effect of Starch on Properties of Instant Fish Vermicelli

通过对5种淀粉(玉米淀粉、木薯淀粉、甘薯淀粉、马铃薯淀粉和马铃薯酯化淀粉)的直链淀粉含量、透明度和膨润力等物理特性和其对应的方便鱼肉粉丝复水性、弹性和硬度的测定,研究了不同种类淀粉对方便鱼肉粉丝品质的影响,并分析了淀粉物理特性和方便鱼肉粉丝品质的相关性。结果表明:添加马铃薯淀粉加工的方便鱼肉粉丝品质最好;淀粉的直链淀粉含量、透明度、老化值、膨润力和冷、热糊稳定性和方便鱼肉粉丝的品质的相关性都达到了显著或极显著的水平,而淀粉的溶解性和凝胶性对方便鱼肉粉丝品质的影响较小。故利用直链淀粉含量少、透明度和膨润力高、老化值小以及冷、热糊稳定性好的淀粉来加工方便鱼肉粉丝,有利于改善方便鱼肉粉丝的品质。

The effects of five different starches （corn starch, tapioca starch, sweet potato starch, potato starch and potato acetate starch） on the properties of instant fish vermicelli was investigated. The relation between the physical properties of the starch and the properties of instant fish vermicelli was also studied. The results showed that potato starch was the best. The content of amylose, transparency, retrogradation, swelling power and stability of cold and hot paste of starch affected the properties of the instant fish vermicelli remarkably. However, solubility and gel strength of the starch had no significant influence. The conclusion was the starch with low content of amylose, high transparency and swelling power, little retrogradation and good stability of cold and hot paste was suitable for manufacturing instant fish vermicelli.