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豌豆淀粉对挤压米线加工特性的影响

发表时间:2017-11-15  浏览量:1786  下载量:127
全部作者: 李燕,焦爱权,孙言,徐学明,金征宇
作者单位: 江南大学食品科学与技术国家重点实验室;江南大学食品学院
摘 要: 将不同比例的豌豆淀粉添加到挤压米线中,研究复配粉的膨润力、溶解性、糊化特性和流变学特性,同时对复配粉制作米线的品质进行分析研究。结果表明,随着豌豆淀粉添加量的增加,复配粉的弹性模量(G')和黏性模量(G'')逐渐增加,膨润力和溶解性降低,从而降低大米粉的糊化黏度。最终确定大米粉中豌豆淀粉添加量为25%的米线具有较为坚硬的质构。豌豆淀粉的添加显著改善了米线的蒸煮品质,降低了蒸煮损失。
关 键 词: 食品加工技术;挤压米线;豌豆淀粉;理化特性;质构特性
Title: Effect of pea starch on extruded rice noodle processing characteristics
Author: LI Yan1, 2, JIAO Aiquan, SUN Yan, XU Xueming, JIN Zhengyu
Organization: State Key Laboratory of Food Science and Technology, Jiangnan University; School of Food Science and Technology, Jiangnan Universty
Abstract: This work added pea starch into extruded rice noodles in different proportions. The effects of pea starch on properties of mixed flour including swelling power, water solubility, pasting properties and rheological properties were investigated. Meanwhile, the quality of rice noodle made by the mixed flour was studied. The results showed that both the storage modulus (G') and loss modulus (G'') increased gradually with increasing content of pea starch. However, the swelling power and water solubility significantly reduced with increasing levels of pea starch, consequently reducing the pasting viscosities of rice flour. The results revealed that the rice noodles were produced with acceptable textural properties and cooking quality, when the blending proportion of rice flour with pea starch was 25%. Pea starch played a positive role in improving the cooking qualities of rice noodles and reducing their cooking loss significantly.
Key words: food processing technology; extruded rice noodle; pea starch; physicochemical properties; textural properties
发表期数: 2017年11月第21期
引用格式: 李燕,焦爱权,孙言,等. 豌豆淀粉对挤压米线加工特性的影响[J]. 中国科技论文在线精品论文,2017,10(21):2415-2421.
 
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