灭酶菠菜汁对甘薯粉条品质的影响

Effect of Enzyme Inactivation Spinach Juice on Quality of Sweet Potato Starch Noodle

菠菜灭酶活后榨汁,使用菠菜汁和甘薯淀粉制作出菠菜粉条,以膨润度、煮沸损失率、断条率、色泽、感官评价等为质量评价指标,考察菠菜甘薯粉条的品质.结果显示:90℃漂烫80s后的菠菜其酶活低;与对照组相比,随着菠菜添加量增加,菠菜粉条的膨润度、弹性和粘结性降低,煮沸损失和断条率增加;剪切强度和剪切形变随着菠菜汁添加先增大后减小;L*,a*随着菠菜汁的添加而降低,b*,c*随着菠菜汁的添加而升高.综合考虑,添加25%的菠菜汁制作的菠菜粉条品质好.

Spinach was squeezed after enzyme inactivation,and the resulting spinach juice was added in sweet potato starch noodle production.Then,swelling degree,cooking loss,breaking rate,color,and sensory evaluation indicators were used to investigate the effects of spinach juice on the quality of the sweet potato starch noodle.The results showed that the spinach blanched in 90℃ water for 80 shad a low enzyme activity.The swelling degree,the springiness and the cohesiveness of the spinach-added noodle were reduced significantly,compared with those of the noodle free of spinach juice,and its cooking loss and breaking rate increased significantly due to the addition of spinach juice.However,the change trend of the shear strength and the shear deformation revealed an initial increase and a final decrease.L＊and a＊ values of the spinach noodle showed a gradual reduction,and its b＊ and c＊ value exhibited a gradual increase.With the above indexes considered,the spinach noodle with 25%spinach juice had good acceptability.