添加淀粉对马铃薯米粉品质的影响

研究3种常用淀粉对马铃薯米粉品质的影响,为马铃薯米粉加工提供参考依据。分别将0%、5%、10%、15%、20%和25%的玉米、小麦和马铃薯淀粉添加到马铃薯全粉占比30%的米粉中,测定米粉蒸煮、色差、质构和拉伸性能指标的变化。结果:添加不同淀粉使得米粉的含水量显著减小(p<0.05);玉米、小麦以及5%~20%马铃薯淀粉可使米粉透射比显著增大(p<0.05);10%玉米淀粉能使碘蓝值显著增大(p<0.05);添加10%玉米、5%小麦以及5%~20%马铃薯淀粉,能使吐浆值显著减小(p<0.05);但3种淀粉对断条率影响均不显著。添加10%玉米、10%小麦和5%马铃薯淀粉能使米粉亮度L*显著减小(p<0.05),色度值a*和b*亦发生不同改变。5%~15%玉米淀粉可有效改善米粉硬度、峰值负载,但添加量达到20%时峰值负载形变量显著减小(p<0.05);小麦淀粉可改善弹性,添加10%~15%可有效改善硬度,15%和20%可改善峰值负载和咀嚼性;马铃薯淀粉可提高米粉硬度,但添加量达20%时米粉变得黏连。在实际生产中建议玉米和小麦淀粉添加量分别为5%和10%。

Influences of Adding Starch on Potato Rice Noodle Quality

In order to obtain new direction and ideas for further application of potato rice noodle processing,influences of three kinds of starch on the quality of potato rice noodle were studied. 0%,5%,10%,15%,20% and 25% of corn starch,wheat starch and potato starch powder were added into 30% of potato rice noodles. The changes of cooking quality,color,texture and tensile properties of potato rice noodles were determined. The results showed that the water content of rice flour greatly reduced after adding three different starches(p<0.05). Transmittance of rice increased significantly(p<0.05)when adding corn starch,wheat starch and 5%~20% of potato starch. Iodine blue value increased significantly(p<0.05)when adding 10% of corn starch.The spit pulp of rice noodle(p<0.05)decreased significantly when adding 10% corn starch,5% wheat starch and 5%~20% of potato starch. However,the effects of three starch on the cooked broken rate of rice noodle were not significant. Rice brightness L^* decreased significantly(p<0.05)when adding 10% corn starch,10% wheat starch and 5% potato starch and the value a^* and value b^* also have changed. The hardness and peak load of rice noodles could be improved effectively when adding 5%~15% of corn starch. However,the peak load shape variable reduced significantly(p<0.05)when the addition amount of corn starch reached 20%. The elasticity of rice noodles could be improved significantly adding wheat starch. The hardness of rice noodle could be improved effectively when adding 10%~15% of wheat starch,and the peak load and chewiness could be improved significantly when adding 15% and 20% of wheat starch respectively. What is more,the hardness of rice noodles could be improved effectively by potato starch. However,the rice noodles become adhesion when 20% of potato starch were added. It suggested that corn and wheat starch were advisable to add 5% and 10% respectively in the actual processing.