食品科学 ›› 2021, Vol. 42 ›› Issue (17): 63-68.doi: 10.7506/spkx1002-6630-20200731-410

• 基础研究 • 上一篇    下一篇

不同烹饪方式对淮山结构和糊化性质的影响

彭军炜,邹金浩,苏小军,李清明   

  1. (1.湖南农业大学食品科学技术学院,湖南 长沙 410128;2.湖南省商业技师学院烹饪旅游学院,湖南 株洲 412000)
  • 发布日期:2021-09-29
  • 基金资助:
    湖南省重点研发计划项目(2016NK2113);湖南省教育厅重点项目(16A100)

Effect of Different Cooking Methods on Structural and Pasting Properties of Chinese Yam Tubers (Dioscorea opposita Thunb.)

PENG Junwei, ZOU Jinhao, SU Xiaojun, LI Qingming   

  1. (1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;2. Culinary Academy of Hunan Commercial Technician Institute, Zhuzhou 412000, China)
  • Published:2021-09-29

摘要: 本实验采用水煮、清蒸、热炒和微波4 种烹饪方式对淮山进行加工,通过对烹饪后的淮山进行质构分析、扫描电子显微镜观察以及傅里叶变换红外光谱、X射线衍射和糊化性质分析,研究烹饪方式对淮山质构、结构和糊化性质的影响。结果表明,经不同烹饪方式处理后,淮山样品硬度均显著降低(P<0.05);经微波烹饪处理后,淮山样品咀嚼性显著升高(P<0.05),而经清蒸和水煮烹饪处理的淮山样品咀嚼性显著降低(P<0.05)。烹饪处理的淮山样品中淀粉呈现不同程度的糊化,晶体结构均出现不同程度破坏,微波烹饪处理的淮山中淀粉糊化程度最低,清蒸样品中淀粉颗粒分子有序程度和结晶度最低。不同烹饪方式对淮山糊化性质的影响差异明显,微波烹饪处理后糊化温度显著升高(P<0.05),而其他烹饪方式处理后糊化温度显著降低(P<0.05)。综上,不同烹饪处理对淮山的结构和糊化性质影响不同,研究可为淮山科学烹饪提供理论依据。

关键词: 淮山;烹饪方式;结构;糊化性质

Abstract: The effects of four cooking methods, namely boiling, steaming, stir-frying and microwaving, on the texture, structure and pasting properties of Chinese yam tubers were investigated. The results showed that the hardness of Chinese yam tubers was decreased significantly after cooking (P < 0.05). Microwave cooking resulted in significantly high chewiness (P < 0.05), whereas the chewiness was significantly lowered by boiling and steaming (P < 0.05). After cooking, starch in yam tubers showed varying degrees of gelatinization, the crystal structure was damaged to varying degrees. Among the cooking methods, microwaving led to the lowest gelatinization degree, while steaming resulted in the lowest orderliness and crystallinity of starch granules. Different cooking methods had a significant effect on the pasting properties of yam tubers. The pasting temperature was significantly increased by microwaving (P < 0.05), but was significantly decreased by the other cooking methods (P < 0.05). In conclusion, different cooking treatments have different effects on the structure and gelatinization properties of Chinese yam tubers , which can provide a theoretical basis for Chinese yam scientific cooking.

Key words: Chinese yam; cooking methods; structure; pasting properties

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