三种天然淀粉对半干米粉品质的影响及米粉配料优化

Effect of three natural starch on the quality of semi-dry rice noodles and its formula optimization

本研究以预包装半干米粉为突破口,为解决方便螺蛳粉的瓶颈问题,提高半干米粉的品质。先研究小麦淀粉、玉米淀粉和马铃薯淀粉对半干米粉蒸煮性质和质构特性的影响,在此基础上以吐浆率为响应值,利用D-最优混料试验法优化半干米粉中淀粉与大米的配比。结果表明,单独添加小麦淀粉40%、玉米淀粉30%或马铃薯淀粉20%可以显著改善半干米粉的蒸煮性质和质构特性;通过D-最优混料试验法得到的较优配方是玉米淀粉11.93%、马铃薯淀粉19.62%、小麦淀粉13.46%、大米55%。研究可为优化半干米粉品质和方便螺蛳粉的研发提供理论参考。

In order to solve the bottleneck problem of Luoshi rice noodles,pre-packaging semi-dry rice noodles was studied.The effects of wheat starch,corn starch and potato starch on quality and texture characteristics of semi-dry rice noodles were studied.With cooking loss rate as the evaluation index,the ratio of starch and rice in semi-dry rice noodles was optimized by D-optimal mixture design.The results showed that adding 40%wheat starch,30%corn starch or 20%potato starch respectively,could significantly improve the cooking quality and texture characteristics of semi-dry rice noodles.The best formulas obtained by D-optimal mixture test were:11.93%corn starch,19.62%potato starch,13.46%wheat starch and 55%rice.The research provides a theoretical reference for optimizing the quality of semi-dry rice noodles as well as Luoshi convenient rice noodles.