食品科学 ›› 2019, Vol. 40 ›› Issue (12): 283-289.doi: 10.7506/spkx1002-6630-20181005-023

• 工艺技术 • 上一篇    下一篇

无添加马铃薯粉条老化工艺及贮藏品质

曾 洁,姜继凯,高海燕,孟可心,宋孟迪,李光磊   

  1. 河南科技学院食品学院,河南 新乡 453003
  • 出版日期:2019-06-25 发布日期:2019-06-28
  • 基金资助:
    河南省科技创新杰出青年资助项目(174100510003);河南省高校创新人才资助项目(16HASTIT015);河南科技学院重大培育项目;河南科技学院大学生“百农英才”创新项目(BNYC2017-2-07)

Optimization of the Aging Process for Potato Vermicelli without Additives and Quality Changes during Storage

ZENG Jie, JIANG Jikai, GAO Haiyan, MENG Kexin, SONG Mengdi, LI Guanglei   

  1. School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China
  • Online:2019-06-25 Published:2019-06-28

摘要: 以马铃薯淀粉为原料,对粉条的定型时间、老化时间、低温老化温度进行单因素试验和正交试验,以感官评分为标准,确定最佳的粉条制作工艺,并利用差示扫描量热仪和快速黏度分析仪测试不同老化时间和老化温度下粉条热力学特性和糊化特性,利用质构仪分析贮藏期间粉条的弹性、剪切力、断条率、硬度等品质指标的变化。结果表明:马铃薯粉条生产工艺条件为定型时间60 s、室温老化时间90 min、低温老化温度-2 ℃,在此条件下粉条的感官品质较好,硬度适中,弹性好,断条率低。室温老化和低温老化均对马铃薯粉条的热力学参数和黏度参数有一定的影响。贮藏期间粉条的弹性、剪切力、断条率、硬度、膨润度和糊汤率均随着贮藏时间的延长而增加。综上,马铃薯淀粉的老化对粉条的品质影响较大,并且贮藏过程中粉条的品质也产生较大变化,甚至产生过度老化。

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

中图分类号: