原料特性对蒸制马铃薯质地、应力松弛特性的影响

doi:10.7506/spkx1002-6630-20250916-126

食品科学 ›› 2026, Vol. 47 ›› Issue (5): 82-92.doi: 10.7506/spkx1002-6630-20250916-126

• 食品化学 • 上一篇

原料特性对蒸制马铃薯质地、应力松弛特性的影响

曹昕怡，岳佳莹，林秀贤，宋威武，李伟，王海波，程超

（1.硒资源研究与生物应用湖北省重点实验室（湖北民族大学），湖北恩施 445000；2.湖北民族大学生物与食品工程学院，湖北恩施 445000；3.福建省农业科学院农业质量标准与检测技术研究所，福建福州 350000；4.恩施土家族苗族自治州农业科学院，湖北恩施 445000）

发布日期:2026-04-13
基金资助:
湖北省重点研发计划项目（2023BB035）；湖北省自然科学基金项目（2025AFD139；2023AFD081）

Effects of Raw Material Characteristics on Texture and Stress Relaxation Properties of Steamed Potatoes

CAO Xinyi, YUE Jiaying, LIN Xiuxian, SONG Weiwu, LI Wei, WANG Haibo, CHENG Chao

(1. Hubei key Laboratory of Selenium Resource Research and Biological Application (Hubei Minzu University), Enshi 445000, China; 2. College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China; 3. Institute of Quality Standards and Testing Technology for Agro-products, Fujian Academy of Agricultural Sciences, Fuzhou 350000, China; 4. Enshi Tujia and Miao Autonomous Prefecture Academy of Agricultural Sciences, Enshi 445000, China)

Published:2026-04-13

摘要/Abstract

摘要： 以鄂西主栽马铃薯马尔科、华薯12（h12）、华薯16（h16）、鄂薯10（e10）为原料进行蒸制加工，研究蒸制马铃薯质地、应力松弛特性与原料组分、水分分布、淀粉特性的关系。结果表明，h16表现为更高的硬度、弹性和更好的内聚性，咀嚼性、黏着性和黏附性等指标与其他品种具有显著差异，马尔科的硬度显著低于其他3 种，除黏附性和硬度外，马尔科、h12和e10的全质构分析指标无显著差异。应力松弛分析表明马尔科的平衡弹性系数、衰变弹性系数、阻尼黏滞系数显著高于其他3 种，但松弛时间居中。原薯中淀粉得率、蛋白质量分数、游离氨基酸含量、可溶性总糖质量分数、还原糖质量分数分别为9.17%～14.96%、1.73%～3.30%、136.43～240.68 mg/g、6.12%～12.00%、0.14%～0.30%，蒸制后蛋白质、游离氨基酸含量下降，而可溶性总糖、还原糖则上升。相关性分析发现淀粉含量越高蒸制马铃薯硬度越低，但直链淀粉、淀粉结晶度、糊化焓增加，蒸制马铃薯硬度会增加。同时蛋白质含量越高，咀嚼性、内聚性、黏着性越强。此外蒸制马铃薯化学成分会影响水分分布，结合水含量越高的黏附性越高，弛豫时间越短。天冬氨酸、谷氨酸、脯氨酸以及阿拉伯糖、甘露糖、葡萄糖醛酸、葡萄糖、半乳糖等是调控蒸制马铃薯的质地和应力松弛特性的关键成分。此结果对于马铃薯质地调控等具有一定的指导意义。

关键词: 蒸制马铃薯；原料组分；水分分布；淀粉性质；质地；应力松弛

Abstract: Four major potato varieties in western Hubei namely Marco, Huashu 12 (h12), Huashu 16 (h16), and Eshu 10 (e10) were steamed to investigate the relationships between the texture and stress relaxation properties of steamed potatoes and the chemical components, water distribution, and starch properties of raw potatoes. It turned out that h16 showed higher hardness, elasticity and cohesiveness. Its chewiness, stickiness and adhesiveness were significantly different from those of other varieties. The hardness of Marco was significantly lower than that of the other three varieties. Adhesiveness and hardness significantly varied among Marco, h12 and e10, while other TPA parameters did not. Stress relaxation analysis showed that the equilibrium elastic coefficient, attenuation elastic coefficient and damping coefficient of Marco were significantly higher than those of the other varieties, while its relaxation time was intermediate. The contents of starch, protein, free amino acids, total soluble sugar, and reducing sugar in raw potatoes were determined to be 9.17%–14.96%, 1.73%–3.30%, 136.43–240.68 mg/g, 6.12%–12.00%, and 0.14%–0.30%, respectively. After steaming, the contents of protein and free amino acids decreased, whereas those of soluble sugar and reducing sugar increased. Correlation analysis revealed that the higher the starch content of raw potatoes, the lower the hardness after steaming. In contrast, the hardness increased with increasing amylose content, starch crystallinity, and gelatinization enthalpy. In addition, higher protein content led to stronger chewiness, cohesiveness, and adhesiveness. The chemical composition also influenced the water distribution in steamed potatoes. A higher proportion of bound water was associated with higher adhesiveness and a shorter relaxation time. Aspartic acid, glutamic acid, and proline, as well as arabinose, mannose, glucuronic acid, glucose, and galactose were identified as key components regulating the texture and stress relaxation characteristics of steamed potatoes. These results provide guidance for the texture control of steamed potatoes.

Key words: steamed potatoes; raw material composition; water distribution; starch properties; texture; stress relaxation

中图分类号:

TS215

曹昕怡，岳佳莹，林秀贤，宋威武，李伟，王海波，程超. 原料特性对蒸制马铃薯质地、应力松弛特性的影响[J]. 食品科学, 2026, 47(5): 82-92.

CAO Xinyi, YUE Jiaying, LIN Xiuxian, SONG Weiwu, LI Wei, WANG Haibo, CHENG Chao. Effects of Raw Material Characteristics on Texture and Stress Relaxation Properties of Steamed Potatoes[J]. FOOD SCIENCE, 2026, 47(5): 82-92.

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原料特性对蒸制马铃薯质地、应力松弛特性的影响

Effects of Raw Material Characteristics on Texture and Stress Relaxation Properties of Steamed Potatoes

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