摘要 本研究通过考察紫甘薯全粉面蒸煮损失率、微观结构、流变学特性及抗性淀粉含量的变化,探讨加工过程中蒸制、老化和冷冻等处理条件对紫甘薯全粉面品质的影响。结果表明,经蒸制、老化或冷冻处理后,挤压制备紫甘薯全粉面的蒸煮损失率、抗性淀粉含量、微观结构及流变学特性均发生了变化。在老化时间为2~4h时,紫甘薯全粉面中抗性淀粉含量从3.01%增加至4.02%,老化时间的进一步延长则对抗性淀粉含量无显著影响;在蒸制时间为3~5 min范围内,抗性淀粉含量由3.41%增加至4.82%,而在5min~11min范围内则从4.82%降至2.40%。处理方式对紫甘薯全粉面表面微观结构变化影响显著,适宜的蒸制、老化或冷冻处理可以改善紫甘薯全粉面的微观结构,但处理时间过长反而导致其结构被破坏。未经处理的紫甘薯全粉面其储能模量和损耗模量得值均明显高于经过不同处理的紫甘薯全粉面,且其储能模量均明显高于损耗模量,弹性模量占主导地位。因此,适宜的蒸制、老化和冷冻等处理可以有效改善紫甘薯全粉面的整体品质。 In this study,the changes of cooking loss rate,microstructure,rheological properties and resistant starch content of purple sweet potato flour were investigated to explore the effects of steaming,aging and freezing treatment on the quality of purple sweet potato noodle.The results showed that the cooking loss rate,resistant starch content,microstructure and rheological properties of purple sweet potato noodle prepared by extrusion changed under different treatment conditions including steaming,aging and freezing.The content of resistant starch gradually increased from 3.01%to 4.02%under 2 to 4 h aging treatment,but it remained unchanged with the further increasing of aging time.In the first 3 to 5 min,the content of resistant starch increased from 3.41%to 4.82%with the increase of steaming time,however,it decreased from 4.82%to 2.40%when the steaming time increased from 5 min to 11 min.Under different treatment conditions,the surface microstructure of purple sweet potato powder changed obviously,suitable steaming,aging or freezing treatment improved the microstructure of purple sweet potato noodle,but overtreatment also led to deterioration of the microstructure.The storage modulus and loss modulus of untreated purple sweet potato noodle were obviously higher than those of treated purple sweet potato noodle,and the storage modulus was obviously higher than the loss modulus,and the elastic modulus was dominant.Therefore,suitable steaming,aging and freezing treatment can effectively improve the whole quality of purple sweet potato noodle.
出处 《现代食品科技》 CAS 北大核心 2021年第4期149-156,291,共9页 Modern Food Science and Technology
基金 国家重点研发计划重点专项(2016YFD0401303) 河南省高等学校重点科研项目(18B550004) 河南省薯类产品加工工艺与设备研发创新型科技团队(豫科人组[2017]6号)。
关键词 紫甘薯全粉面 处理方式 微观结构 动态流变学 抗性淀粉 purple sweet potato noodles treatment methods microstructure dynamic rheology resistant starch
分类号 S53 [农业科学—作物学]
