关键词: 马铃薯淀粉, 定型时间, 老化, 热力学性质, 糊化性质

Abstract: In this paper, the effect of starch aging on the quality of potato vermicelli was investigated. Single factor and orthogonal array experiments were conducted considering three factors, i.e. shaping time, aging time and aging temperature to optimize the manufacturing process of potato vermicelli. Sensory score was used as the dependent variable in the orthogonal array design. The thermodynamic and gelatinization properties of vermicelli at different aging times and temperatures were tested by differential scanning calorimetry (DSC) and rapid viscosity analyzer (RVA). A texture analyzer was used to analyze the changes in springiness, shear force, breaking rate and hardness during storage. The results showed that the optimal conditions for preparing potato vermicelli were as follows: shaping time 60 s, and sequential aging for 90 min at room temperature followed by at ?2 ℃. The vermicelli prepared under these conditions had good sensory quality with moderate hardness, good elasticity and low breaking rate. The thermodynamic and viscosity parameters of the vermicelli were affected by both room temperature aging and low temperature aging. The springiness, shear force, breaking rate, hardness, swelling degree and cooking loss were all increased with prolonging storage time. In short, the aging of potato starch has a great influence on the quality of potato vermicelli. The quality of potato vermicelli changes greatly during storage, and even excessive aging occurs.

Key words: potato starch, shaping time, aging, thermodynamic properties, pasting properties