湿热处理对马铃薯全粉品质的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2017, Vol.33, No.4 湿热处理对马铃薯全粉品质的影响 闫巧珍，高瑞雄，张正茂，寇秀云，张建利，张芯蕊 （西北农林科技大学食品科学与工程学院，陕西杨凌 712100） 摘要：湿热处理马铃薯全粉，研究水分含量、时间和温度对马铃薯全粉微观结构、还原糖、结晶度、溶胀度、吸油性、冻融稳 定性和糊化等品质指标的影响。结果表明：湿热处理使得马铃薯全粉的结晶度和溶解度升高；冻融稳定性、吸油性、膨胀度、峰值黏 度、谷值黏度、最终黏度、崩解值、回生值和还原糖含量降低。当温度和时间一定，水分含量为 30%时，溶解度和还原糖含量最高， 峰值黏度、谷值黏度和最终黏度最低。当水分含量和温度一定时，不同时间对马铃薯全粉各品质指标的影响之间没有明显差异。当水 分含量和时间一定，温度为 110 ℃时，还原糖含量和溶解度最高。温度为 120 ℃时，冻融稳定性、峰值黏度、谷值黏度、最终黏度、 回生值和崩解值均最低。说明，湿热处理对马铃薯全粉的品质有显著影响(p 0.05)。 关键词：湿热处理；马铃薯全粉；品质 文章篇号：1673-9078(2017)4-264-270 DOI: 10.13982/j.mfst.1673-9078.2017.4.040 Effect of Heat-moisture Treatment on the Quality of Potato Flakes YAN Qiao-zhen, GAO Rui-xiong, ZHANG Zheng-mao, KOU Xiu-yun, ZHANG Jian-li, ZHANG Xin-rui (College of Food Science and Engineering, Northwest AF University, Yangling 712100, China) Abstract: Potato flakes were heat-moisture treated, and the effects of different moisture contents, times, and temperatures on the microstructure, crystal structure, content of reducing sugar, solubility, swelling power, oil-holding capacity, freeze-thaw stability, and paste properties were investigated. The results indicated that heat-moisture treatment increased the degree of crystallinity and solubility, but reduced swelling power, oil-holding capacity, freeze-thaw stability, peak viscosity, trough viscosity, final viscosity, breakdown value, setback value, and content of reducing sugar. When the temperature and time were constant and the moisture content was 30%, the solubility and content of reducing suga