增稠剂对山药-豌豆粉丝感官品质和烹煮特性的影响

Effects of Thickening Agent on the Sensory Attributes and Cooking Characteristics of Yam and Pea Vermicelli

以无架双胞山药全粉和豌豆淀粉为原料制作复合粉丝,研究黄原胶和海藻酸钠2种增稠剂及其用量对粉丝感官品质和烹煮特性的影响。结果发现,与无增稠剂的对照相比,黄原胶和海藻酸钠均显著提高粉丝感官品质,且黄原胶比海藻酸钠更能提高粉丝感官品质、烹煮前后的粗度差及熟煮损失。黄原胶和海藻酸钠添加量分别为0.2%和0.4%时,粉丝的感官品质最高,断条率、膨胀系数和糊汤度最低,且有适宜的硬度。因此,黄原胶和海藻酸钠的加入显著改善无架双胞山药-豌豆复合粉丝的感官品质和烹煮特性,且黄原胶比海藻酸钠更能提高粉丝感官品质,但对淀粉原料的黏结程度弱于海藻酸钠。0.2%黄原胶或0.4%海藻酸钠为适宜添加量,用其制作出的粉丝感官品质和耐煮性均达到最佳。

The effects of xanthan gum and sodium alginate and their addition amount on the sensory attributes and cooking properties of the composite vermicelli prepared from the frameless twins-yam whole powder and pea starch were investigated.The results showed that both xanthan gum and sodium alginate addition significantly enhanced the sensory attributes of vermicelli,and xanthan gum increased more than sodium alginate on the sensory quality,coarse difference before and after cooking,and cooking loss of vermicelli,compared with the control vermicelli without thickening agent addition.The highest sensory quality and the lowest breakage rate,expansion coefficient and paste soup degree and the suitable hardness were achieved,when the xanthan gum and sodium alginate were added at 0.2% and 0.4%,respectively.Therefore,both xanthan gum and sodium alginate addition significantly improved the sensory quality and cooking characteristics of the vermicelli,and xanthan gum was more effective in enhancing the sensory quality of vermicelli,but the bonding degree of starch raw materials was weaker than sodium alginate.The addition of 0.2% xanthan gum or 0.4% sodium alginate was the suitable to obtain the finest sensory quality and cooking resilience of the vermicelli.