荸荠凝胶物性及加工方法和贮藏温度的影响

Influence of Different Heat Process and Storage Temperature on Chinese Water Chestnut Starch Gel

分析了热处理方式和贮藏温度下荸荠粉和荸荠淀粉凝胶质地、颜色及抗性淀粉含量变化,探讨加工方法与贮藏温度对淀粉凝胶性质的影响。试验结果表明:微波和高压加热对淀粉质地影响与95℃糊化和蒸制处理明显不同,表现为硬度和内聚性的显著差异;4种加工方法对凝胶色度影响不大,而低温贮藏会使凝胶变白;4种加工方法得到的抗性淀粉含量不同,其中高压和微波处理的抗性淀粉含量显著高于蒸制、95℃糊化。低温贮藏显著提高抗性淀粉的含量,抗性淀粉含量依次为冻藏>冷藏>室温贮藏,且随冻藏时间的增加,抗性淀粉含量显著上升。

The influences of heating process and storage temperature on Chinese water chestnut starch （CWCS） gel were studied.Four types of heating process were applied,namely microwave heating,braising,autoclaving and stirring in 95℃water.Results：The textural properties,color and resistant starch（RS） content of CWCS gel vary with heating process and storage temperature.Microwave heating and braising lead to similar results, but differ from autoclaving and stirring in 95℃water,especially in gel hardness and cohesiveness.There is no significant change in gel color during the four heating processes,but gel whiteness increases in low temperature storage. The RS contents of CWCS gels processed by autoclaving and microwave heating are higher than those by braising and directly heating.The RS content significantly increases in low temperature storage and the increase extents rank as frozen storagecold storageambient storage.During frozen storage,the RS content increases with storage time.