摘要
利用黏性、弹韧性和透明度为感官综合评价指标,评价了马铃薯粉丝品质.研究结果表明:马铃薯原淀粉粉丝最佳品质的制备条件为糊化时间4 min,糊化淀粉含量20%,水分含量50%;微波淀粉粉丝最佳品质制备条件为糊化时间4 min,糊化淀粉含量15%,水分含量50%.利用质构仪测定了原淀粉和微波马铃薯淀粉凝胶特性,原淀粉凝胶破碎强度为801.430 g,其峰面积较小;微波淀粉的凝胶破碎强度为581.310 g,峰面积较大.原淀粉粉丝烹煮时间需10min,微波淀粉粉丝的烹煮时间为6 min.
We evaluated the quality of potato starch noodles by selecting the viscosity, the elasticity and the transparency as the comprehensive sensory evaluation indexes. The results showed that the native potato starch noodles with the best quality were prepared under the conditions of pasting time 4 min, paste starch content 20% and water content 50% ; and the microwave potato starch noodles with the best quality were prepared under the conditions of pasting time 4 min, paste starch content 15% and water content 50%. We also detected the gel： properties of the native starch and the microwave potato starch by a texture analyzer, and the results showed that the gel breaking strength of the native starch with smaller peak area was 801. 430 g, and the gel breaking strength of the microwave starch with larger peak area was 581. 310 g. The cooking time of the native starch noodles was 10 min, and the cooking time of the microwave starch noodles was 6 min.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2010年第4期14-17,共4页
Journal of Henan University of Technology：Natural Science Edition
基金
河南省教育厅自然科学基金项目(2009B550001)
郑州市科技攻关项目(0910SGYS34370-4)
关键词
马铃薯淀粉
微波处理
粉丝
凝胶特性
烹煮试验
potato starch
microwave processing
starch noodles
gel properties
cooking experiment
