不同淀粉挤压面条的品质研究

Researches on Quality of Different Starch Extruded Noodles

采用双螺杆挤压机对小麦淀粉、玉米淀粉、木薯淀粉、马铃薯淀粉以及它们的复配粉进行挤压处理并获得相应的面条,通过测定面条的拉伸特性、剪切特性及TPA特性来研究不同淀粉对挤压面条品质的影响。结果发现,马铃薯淀粉挤压面条品质最好,木薯淀粉次之,小麦淀粉、玉米淀粉挤压面条品质略差,含小麦淀粉的复配粉挤压面条品质低于对应的单一品种淀粉,含薯类淀粉的复配粉挤压面条品质好于小麦、玉米淀粉的复配粉。研究认为,薯类淀粉及含薯类淀粉的复配粉挤压面条品质优良,可以满足糖尿病肾病患者对低蛋白主食产品多样性的需求。

With wheat starch,corn starch,cassava starch,potato starch and their pre-mixed powder as the material,then extruded by twin-screw extruder and obtained the corresponding noodles;the study discussed the effect of different kinds of starch on the quality of extruded noodles by measuring their tensile property,shear property,and TPA property. Results showed that the quality of potato starch extruded noodle was best,and then cassava starch,the wheat starch and corn starch were slightly bad,the quality of the pre-mixed powder which contained wheat starch extruded noodle was lower than the corresponding single variety,the mixed powder contained root starch was better than the mixture of wheat starch and corn starch. This study suggested that noodle extruded with root starch and mixed starch contained root starch has good quality,this could be satisfied the diabetes nephritis patients＇ demand for the product diversity of low protein diet.