马铃薯粉丝加工无矾复合凝胶剂研制.pdf

摘 要 传统的马铃薯粉丝加工方法采用含铝的物质—明矾做为凝胶剂，但铝的摄入会 在人体内积累，引发人体脑组织、骨骼组织、和肾脏的病变。为了确保粉丝的食用 安全和有利于人体的健康，研制出新型凝胶剂以取代明矾成为非常有意义的课题。 本试验设计选用了β－1，3－葡聚糖，氯化钙、氯化钾、GDL 的混合凝固剂来替代 明矾在粉丝制作中的作用。首先通过单因素试验选出β－1，3－葡聚糖、氯化钙、 氯化钾、GDL 的较优添加量区域，再采用L9(43)正交试验研究不同组合对感官评分， 断条率，硬度和弹性的影响，从而得出复合凝胶剂β－1，3－葡聚糖、氯化钙、氯 化钾、GDL 最佳组合配方。其次通过指标的测定，确定粉丝的最佳煮制温度和最佳 冷却温度。同时对复合凝胶剂马铃薯粉丝和明矾马铃薯粉丝在品质上进行了对比。 试验结果表明：当复合凝胶剂的最佳组合配方的添加量为β－1，3－葡聚糖 0.16(w/w)，氯化钙0.1(w/w)，氯化钾1.0(w/w)，GDL1.2(w/w)时，所研制出的粉丝 加工性、感官、口感最好，粉丝的感官总评分≥85 分，断条率为 ≤20%，硬度≥ 7000/N，弹性≥3.0/N.其中β－1，3－葡聚糖，氯化钙和GDL 对感官总评分得影响 作用差异显著（P＜0.05)。β－1，3－葡聚糖对降低粉丝断条率具有显著作用（P ＜0.05)，同时对增加粉丝硬度和弹性具有显著作用（P＜0.05)。氯化钙、氯化钾、 GDL 对降低粉丝断条率、硬度和弹性作用虽然不甚显著（P＞0.05）, 但对提高感官 总评分和制作成条率作用显著（p＜0.05）。当粉丝外表光泽和口感相近时，复合凝 胶剂制作的粉丝的断条率和蒸煮损失率指标均显著好于明矾粉丝，前者比后者分别 低 14%和61%。 关键词：马铃薯粉丝；明矾；合凝胶剂；官总评分 Study on non-alum coagulator for producing potato noodle Abstract Traditionally, alum is used as a coagulator in potato noodle producing industry. Because often intake of the aluminum that exists in alum can cause harmful effect on human body, especially, bring diseases to brain, bone, and kidney, developing out a healthy and non –alum coagulator becomes a more profound project. In the present study a mixture that is included with Beta- 1, 3-glucan, Calcium Chloride, Potassium Chloride, and GDL was selected as coagulator to be good to replace alum that is traditionally used in producing potato noodle. The test started with determining the levels of dosages of additives that include Beta-1, 3-glucan, Calcium chloride, Potassium chloride, and GDL being added to the potato starch dough by Single Factor Experiment. Furthermore, a method of 3 Orthogonal Test of L9 (4 ) was employed to determinate optimal combination formula in terms of those characteristics that include general sensi