混合试验仪Mixolab确定低成本 水晶粉丝配粉最佳配方

本文针对100%马铃薯淀粉制成的水晶粉丝成本高问题,采用新型的流变学检测仪器Mixolab混合试验仪,对目前市场上水晶粉丝的加工原料—马铃薯淀粉、鲜木薯淀粉和小麦淀粉三种不同淀粉的流变学特性进行测定,根据其不同的流变学特性,配以谷朊粉、复合增稠剂等辅料,得到不同配料间的差异性,优化产品配方,确定低成本粉丝配粉配方为马铃薯淀粉:木薯淀粉:小麦淀粉:谷朊粉:复合增稠剂为0.699:0.1:0.15:0.04:0.011,吸水率为58%。制作出来的粉条与100%马铃薯淀粉制成的粉丝相比,回生值较低,糊化温度较高,稳定性较好,蛋白含量较高,色泽相近,柔韧性较好,且生产成本下降。本文研究结果为实现低成本水晶粉丝的产业化提供理论依据。

Determination of the Best Formula of Low Cost Crystal Vermicelli Powder Blending by Mixolab

In view of the high cost of crystal vermicelli made of 100% potato starch,the rheological properties of three different starches,potato starch,fresh cassava starch and wheat starch,which are the processing raw materials of crystal vermicelli in the current market,were measured by using a new rheological testing instrument Mixolab. According to their different rheological properties,different ingredients were obtained by using gluten,compound thickener and other auxiliary materials. The product formula was optimized,and the formula of low-cost vermicelli powder was determined as potato starch:Cassava starch:wheat starch:gluten:composite thickener as 0.699:0.1:0.15:0.04:0.011,water absorption rate as 58%. Compared with the vermicelli made of 100% potato starch,the produced vermicelli have lower retrogradation,higher gelatinization temperature,better stability,higher protein content,similar color,better flexibility and 8% reduction in production cost. The results of this article provides theoretical basis for the industrialization of low-cost crystal vermicelli.