羟丙基淀粉对鲜湿米粉贮藏品质的影响及其作用机理分析

Effect of hydroxypropyl starch on storage quality of fresh rice noodles and its mechanism analysis

为了研究羟丙基淀粉对贮藏过程中鲜湿米粉质构品质和蒸煮品质的影响及其作用机理,分别以不添加羟丙基淀粉的鲜湿米粉为对照组、添加5%羟丙基淀粉的鲜湿米粉为试验组,分析2组鲜湿米粉贮藏不同时间的质构品质和蒸煮品质,通过对水分分布、结晶特性、热力学性质和微观结构的分析,得到羟丙基淀粉影响鲜湿米粉贮藏品质的作用机理。结果表明:贮藏90 d后,相对于对照组的鲜湿米粉,试验组鲜湿米粉硬度下降了10.0%,断条率降低了20.9%,蒸煮损失下降了13.0%,说明羟丙基淀粉可以改善贮藏过程中鲜湿米粉的质构品质和蒸煮品质;试验组鲜湿米粉自由水含量增加了6.7%,结合水增加了36.1%,不易流动水下降了36.1%,相对结晶度下降了15.3%,热焓下降了20.9%,并且凝胶结构更加致密。添加5%羟丙基淀粉可以延缓鲜湿米粉长期老化的过程,使其凝胶结构更加致密,从而改善鲜湿米粉的贮藏品质。

This study aimed to reveal the effect of hydroxypropyl starch on texture quality and cooking quality of fresh rice noodles during storage and the mechanism.Fresh rice noodles without hydroxypropyl starch were set as the control group and those with 5% hydroxypropyl starch were set as the experimental group,respectively,and the changes of texture quality and cooking quality of fresh rice noodles in the two groups at different storage time were determined.The effect of hydroxypropyl starch on the storage quality of fresh rice noodles was obtained by analyzing the water distribution,crystallization characteristics,thermodynamic properties and microstructure.After 90 days of storage,compared with the control group,the hardness of fresh rice noodles in the experimental group decreased by 10.0%,the breaking rate decreased by 20.9%,and the cooking loss decreased by 13.0%,indicating that hydroxypropyl starch can improve the texture quality and cooking quality of fresh rice noodles during storage.In the experimental group,the content of free water and bound water increased by 6.7% and 36.1%,respectively.However,the non-flowing water content,relative crystallinity,enthalpy decreased by 36.1%,15.3%,and 20.9%,respectively.Moreover,the gel structure became more dense.The addition of 5% hydroxypropyl starch can delay the long-term retrogradation process of fresh rice noodles,resulting in a more compact gel structure and an improved storage quality of fresh rice noodles.