苦荞淀粉制备工艺及加工特性研究.pdfVIP

16 粮食与油脂 2016 年第 29 卷第 5 期 苦荞淀粉制备工艺及加工特性研究 陈　燕，米粱波，周怡梅，孙伟峰 （西华大学食品与生物工程学院，　四川成都　610000 ） 摘　要：研究苦荞淀粉的提取工艺及理化特性，并与土豆淀粉、红薯淀粉、豌豆淀粉、玉米淀粉这四 种淀粉的理化指标及特性进行了对比研究。结果表明，苦荞淀粉的最优提取工艺：在55 ℃条件下 水浴加热，料液比15 ∶1 （w /w ），加酶量1%，酶解时间1.5 h ；苦荞淀粉的透明度略高于玉米淀粉， 但低于土豆淀粉、豌豆淀粉和红薯淀粉；其凝沉性高于土豆淀粉、红薯淀粉、豌豆淀粉，但低于玉米 淀粉；苦荞淀粉糊的冻融稳定性和玉米、豌豆、红薯相当，但弱于土豆淀粉糊。 关键词：苦荞淀粉；理化性质；提取工艺 Research on preparation process and processing properties of buckwheet starch CHEN Yan ，MI Liang-bo ，ZHOU Yi-mei ，SUN Wei-feng （College of Food and Biological Engineering ，Xihua University ，Chengdu 610000 ，Sichuan ，China ） Abstract ：The extraction process and physical and chemical properties of buckwheat starch compared with potato starch ，sweet potato starch ，pea starch and corn starch were discussed. The results showed that the optimum extraction process of buckwheat starch was ：heated in water bath at 55 ℃condition ， solid–liquid ratio 15 ∶1 （w /w ），1% enzyme dosage ，and reaction time 1.5 h. The transparency of buckwheat starch was slightly higher than corn starch ，but lower than potato starch ，pea starch and sweet potato starch. Meanwhile ，its retrogradation was higher than potato starch ，sweet potato starch and corn starch ，but lower than pea starch. The results also showed that buckwheat starch had equivalent paste freeze–thaw stability with corn ，peas ，sweet potato ，but weaker than the potato starch paste. Key words ：buckwheat starch ；physical and chemical properties；extraction process 1008―9578（2016）05―0016―05 中图分类号：TS235.1 文献标识码：A 文章编号： 苦荞是起源于我国西南部的一年生草本植物，人 1　材料与方法 们出于传统的粮用目的习惯把它归于禾谷类、麦类， 1.1　材料 归小宗粮豆作物，然而实际上苦荞是药食兼用的食 苦荞麦：云南鲁甸鑫辉农特产品开发有限公司； 物。苦荞麦淀粉为支链淀粉，含大量凝胶