无矾红薯粉丝品质改进.pdf

食品科技 粮食与油脂 FOOD SCIENCE AND TECHNOLOGY 2011 年第36 卷第4 期 无矾红薯粉丝品质改进 李小婷， 闫淑琴， 刘碧婷， 沈 群* ( 中国农业大学食品科学与营养工程学院，农业部果蔬加工工程中心， 教育部果蔬加工工程中心，北京 100083) 摘要： 甘薯淀粉不溶性直链淀粉含量较低(14%) ，使得其制得的粉丝有易断条糊汤的问题。 因此在以甘薯淀粉为主要原料生产粉丝的过程中，经常加入明矾(十二水合硫酸铝钾) 以增加其韧 性和耐煮性。以90%甘薯淀粉+10%木薯淀粉为主要原料，选择羟丙基二淀粉磷酸酯、蜡质马铃 薯淀粉、沙蒿胶为明矾替代物。通过单因素实验和正交实验测定混合粉的RVA 参数；采用物性 仪测定粉丝的拉伸性；并进行感官评价和短条率分析，研究发现原料粉中加入羟丙基二淀粉磷酸 酯(5%)、蜡质马铃薯淀粉(3%)、沙蒿胶(0.50%)，可明显提高红薯粉丝的品质，显著改善其断条糊 汤状况，使无矾红薯粉丝在感官评价中可接受性显著提高。 关键词： 红薯粉丝；羟丙基二淀粉磷酸酯；蜡质马铃薯淀粉；沙蒿胶 中图分类号： TS 236.5 文献标志码： A 文章编号： 1005-9989(2011)04-0122-05 Improvement of the quality of sweet potato vermicelli without alum LI Xiao-ting, YAN Shu-qin, LIU Bi-ting, SHEN Qun* (College of Food Science and Nutritional Engineering, China Agricultural University, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, Beijing 100083) Abstract: The quality of sweet potato vermicelli is not good, mainly because of the starch lack of insoluble amylose content(14%). Therefore, alum is normally used into sweet potato starch in the processing of vermicelli in order to increase toughness. 90% sweet potato starch and 10% cassava starch were mixed as raw material, hydroxy propyl distarch phosphate, waxy potato starch, Artemisia sphaerocephala Krasch as the substitites for alum were added in raw material with different ratio. RVA, TPA, sensory evaluation were used to measure the quality of mixed powder and vermicelli, The result showed that raw material with hydroxy prop