鹰嘴豆淀粉与红薯淀粉复配粉条的研制及工艺优化

Preparation and Process Optimization of Starch Vermicelli Produced by Mixing Starch of Chickpea Starch and Sweet Potato Starch

纯鹰嘴豆淀粉制作的粉条韧性好,蒸煮过程中内容物溶出少,损失小,但其富含直链淀粉,不易糊化,且粉条透明度较差,故考虑添加含支链淀粉较多的红薯淀粉对其品质进行改善。通过单因素及正交试验,以感官评价为主,结合蒸煮损失、透光率等指标的测定,优化出最佳工艺参数。结果表明:当红薯淀粉添加量20%、含芡量10%、含水量44%、老化时长3 min时,粉条的感官及烹煮品质最优;相比纯鹰嘴豆粉条,复配粉条更易糊化、光滑明亮、筋道可口,且不易糊汤与断条。

Starch noodles made of pure chickpea starch have good toughness,with little dissolution of contents and reduced loss during the cooking process.However,chickpea starch,enriched in amylose,is hard to gelatinize,resulting in poorly transparent starch noodles.To enhance the quality of starch vermicelli,we considered adding sweet potato starch,which contains more amylopectin.The process parameters were optimized through single-factor and orthogonal tests,primarily based on sensory evaluation combined with determinations of cooking loss and transmittance.The cooking and sensory quality of the starch vermicelli were found to be best under the optimized conditions of 20% sweet potato starch,10% thickening agent,44% water content,and3 min of aging time.Compared to starch vermicelli produced solely with chickpea starch,the complex starch noodles were easier to gelatinize,smoother,brighter,more delicious,and had improved chewiness.Additionally,they were less likely to stick to teeth and break.