橡实与马铃薯水晶粉品质比较研究

Comparative Study on Quality of Noodles Made from Acorn and Potato

[目的]综合分析并比较橡实水晶粉及马铃薯水晶粉的品质。[方法]对橡实水晶粉和市场上常见的马铃薯水晶粉的老化、色泽、膨胀系数、烹饪损失率和质构性质进行分析比较。[结果]试验表明,橡实水晶粉的老化速率、膨胀系数低于马铃薯水晶粉,而其色泽、拉伸形变、剪切应力均高于马铃薯水晶粉。[结论]研究可为橡实淀粉生产企业提供基础数据。

[ Objective] Comprehensively analyze and compare quality of noodles made from acorn and potato. [ Method ] The acorn noodles and market common potato noodles aging, color, expansion coefficient, cooking loss rate and quality structure properties were analyzed and compared. [ Result ] The experiment shows that acorn noodles aging rate, expansion coefficient are lower than potato noodles, and its color, tensile deformation and shear stress are higher than that of potato noodles. [ Conclusion ] The study can provide basic data for acorn starch pro- duction enterprises.