食品科学 ›› 2013, Vol. 34 ›› Issue (3): 133-136.

• 基础研究 • 上一篇    下一篇

艾叶粉对马铃薯粉丝品质的影响

陈从贵   

  1. 合肥工业大学生物与食品工程学院
  • 收稿日期:2012-05-06 修回日期:2013-01-10 出版日期:2013-02-15 发布日期:2017-12-29
  • 通讯作者: 陈从贵 E-mail:ccg1629@163.com

Effect of Artemisia Argyi leaf powder on qualities of potato starch noodle

CHEN Cong-Gui   

  • Received:2012-05-06 Revised:2013-01-10 Online:2013-02-15 Published:2017-12-29
  • Contact: CHEN Cong-Gui E-mail:ccg1629@163.com

摘要: 艾草香味独特,有药食兼用的特性。本试验使用艾叶粉和马铃薯淀粉制作出艾草粉丝(AAN),以膨润度、煮沸损失率、硬度、色泽为AAN质量评价指标,考察AAN的品质。结果显示:与对照组相比,添加的艾叶粉可导致AAN的膨润度显著降低(P<0.05),煮沸损失率与硬度显著提高(P<0.05);而随着艾叶粉添加量的增加,AAN的硬度值表现为先增后减的变化趋势,且L*、a*值逐渐降低,但b*值依次升高(P<0.05)。综合考虑,添加3%艾叶粉的AAN具有很好的可接受性。

Abstract: Artemisia argyi has unique aroma which possesses the characteristics of the food and medicine. The potato starch noodle with Artemisia argyi leaf powder (AALP) was investigated by quality evaluation indexes (cooking loss, cooked weight, firmness, color) in this paper. The results showed that the cooked weight of this Artemisia argyi noodle (AAN) was reduced significantly, compared to the noodle with free AALP (control), the cooked loss and firmness of AAN was increased significantly due to the addition of AALP (P<0.05). But the change tendency of the firmness showed increase at first and then decrease. L* and a* value of AAN gradually reduced, and b* gradually increased (P<0.05). The AAN with 3% AALP had good acceptability after considering the above indexes.

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