食品科学 ›› 2021, Vol. 42 ›› Issue (16): 23-28.doi: 10.7506/spkx1002-6630-20200814-185

• 食品化学 • 上一篇    下一篇

可得然胶对米粉加工及食用品质的影响

李才明,陈荻,陆瑞琪,顾正彪,班宵逢,洪雁,程力,李兆丰   

  1. (1.合成与生物胶体教育部重点实验室,江苏 无锡 214122;2. 江南大学食品学院,江苏 无锡 214122;3.江南大学 江苏省食品安全与质量控制协同创新中心,江苏 无锡 214122;4.四川省宜宾五粮液股份有限公司技术研究中心,四川 宜宾 644000;5.江苏一鸣生物股份有限公司,江苏 泰兴 225433)
  • 发布日期:2021-08-27
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2017YFD0400401); 国家食品科学与工程一流学科建设项目(JUFSTR20180204)

Effect of Curdlan on Processing and Eating Quality of Rice Noodles

LI Caiming, CHEN Di, LU Ruiqi, GU Zhengbiao, BAN Xiaofeng, HONG Yan, CHENG Li, LI Zhaofeng   

  1. (1. Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; 2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 3. Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China; 4. Technical Center of Sichuan Yibin Wuliangye Co. Ltd., Yibin 644000, China; 5. Jiangsu Yiming Biological Technology Co. Ltd., Taixing 225433, China)
  • Published:2021-08-27

摘要: 为探究可得然胶对米粉加工及食用品质的影响,实验选取3?款可得然胶(CG-E、CG-01、CG-02,添加量为0%~1.0%,均为质量分数,下同)添加到米粉中,分别通过检测糊化性质、质构特性和蒸煮特性分析样品品质的变化;优化得到最适添加方案后,通过X射线衍射和扫描电镜探究可得然胶对米粉老化及凝胶结构的影响。结果表明,当可得然胶添加量为0.2%时,可得然胶会加剧米粉在加工和蒸煮过程中的吸水膨胀,从而降低米粉的硬度、弹性和咀嚼性,增大米粉凝胶的空隙;但当添加量在0.4%~0.6%范围内时,可得然胶能在不影响大米粉短期老化的前提下,显著提升米粉的硬度、弹性和咀嚼性,改善其蒸煮特性,同时延缓米粉的长期老化,并使凝胶网络更加致密。本研究为可得然胶在米粉乃至米制品中的应用提供参考。

关键词: 米粉;可得然胶;糊化;质构;蒸煮品质;凝胶网络

Abstract: The purpose of this study was to explore the effect of curdlan on the processing and eating quality of rice noodles. Three curdlan products (CG-E, CG-01, and CG-02) were added at level of 0%–1.0% into rice flour, and the changes in the gelatinization, texture and cooking characteristics of rice noodles were analyzed. After the optimal type and amount of curdlan were determined, X-ray diffraction and scanning electron microscopy were used to study the effect of curdlan on the aging process and gel structure in rice noodles. The results showed that adding 0.2% curdlan enhanced the water absorption and swelling of rice noodles during processing and cooking, thereby reducing the hardness, elasticity and chewiness and increasing the gap in the gel structure. However, addition of 0.4%–0.6% curdlan could significantly improve the texture and cooking quality of rice noodles without affecting the short-term aging; furthermore, it could slow down the long-term aging and make the gel network more compact. This study may provide a reference for the application of curdlan in rice noodles and even other rice products.

Key words: rice noodles; curdlan; gelatinization; texture; cooking quality; gel network

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