自然发酵对甘薯淀粉及粉条特性的影响

Effects of Natural Fermentation on Characteristics of Sweet Potato Starch and Vermicelli

以未经发酵和自然发酵3、8、12、20 d的甘薯淀粉为对象,研究了甘薯淀粉的基本组成成分、孔结构及粒径和甘薯淀粉制成粉条后的吸水率、蒸煮特性以及食味质地品质。结果表明,自然发酵的甘薯淀粉基本组成与原甘薯淀粉相比脂肪含量、总淀粉含量差异不大,蛋白质含量、直链淀粉含量显著降低,灰分含量显著增加;孔结构中的比表面积、孔容、平均孔径均有所增加,淀粉粒径分布D_(10)、D_(50)、D_(90)和离散度差异不大。自然发酵的甘薯淀粉粉条与原甘薯淀粉粉条相比复水性较好,膨润度没有显著差异,蒸煮损失高于原甘薯淀粉粉条,硬度、黏性、胶着性和咀嚼性都有所提高。结果表明,经自然发酵的甘薯淀粉能够有效地改善甘薯粉条的加工特性。

The basic composition,pore structure and particle size of sweet potato starch without fermentation and natural fermentation for 3,8,12,20 days were studied,and the water absorption,cooking characteristics and taste quality of sweet potato starch vermicelli were studied.The results showed that the content of fat and total starch in natural fermented sweet potato was not different from that of original sweet potato starch,protein content and amylose content decreased significantly,and ash content increased significantly.The specific surface area,pore volume and average pore diameter in the pore structure were all increased,and the D_(10),D_(50),D_(90) and dispersion starch particle size distribution were not different.The rehydration of natural fermented sweet potato starch vermicelli was better than that of original sweet potato starch vermicelli;There was no significant difference in swelling degree,and the cooking loss was higher than that of original sweet potato starch vermicelli;hardness,viscosity,adhesion and chewiness were all improved.The results showed that natural fermented sweet potato starch can effectively improve the processing characteristics of sweet potato vermicelli.