怀山药糊化特性研究及其工艺优化

Study on Gelatinization Properties of Chinese Yam Liquid and Technique Optimization

[目的]研究怀山药的糊化特性,并对其工艺进行优化。[方法]以焦作怀山药为研究对象,以粘度值、黏蛋白含量及感官评价为品质指标,分别探讨糊化温度、糊化时间和料液比等因素对山药品质的影响规律,以对怀山药的糊化特性进行分析,并在单因素试验的基础上,对糊化工艺进行正交优化。[结果]山药浆糊化过程中粘度变化是淀粉糊化与黏多糖-蛋白复合物结构变化综合作用的结果;山药浆最优糊化工艺为:料液比为1∶4(W/V,g/ml,下同),糊化温度为70℃,糊化时间为15 min。[结论]该方法制备的山药浆糊化品质好,生产效率高,适于工业化深加工。

[ Objective ] To study the gelatinization properties of Chinese yam and optimize the technique. [ Method] With Jiaozuo Chinese yam as study object, the viscosity value, content of mucoprotein and sensory evaluation as the quality index, the influence of three parameters on gelatinization quality including gelatinization temperature, time and solid-liquid ration was discussed respectively. Besides, the orthogonal ex-periment was also carried out. [ Result] The results showed that, the viscosity varied as a result of the combined action of starch pasting and mucopolysaccharide-mucoprotein structure changed; the optimal process of gelatinization is as follows： when solid-liquid ratio 1：4 （ W/V, g/ml, the same as follows）, gelatinization temperature 70 ℃, and gelatinization time 15 min. [ Conclusion] The obtained yam liquid is with good quality and suitable for industrial production, with high production efficiency.