首页 | 本学科首页   官方微博 | 高级检索  
     

不同品种马铃薯加工鲜湿面条的适宜性比较研究
引用本文:刘宇航,朱永,张敏,梁杉,李欣萍. 不同品种马铃薯加工鲜湿面条的适宜性比较研究[J]. 北京工商大学学报(自然科学版), 2021, 39(4): 131-138
作者姓名:刘宇航  朱永  张敏  梁杉  李欣萍
作者单位:北京工商大学 北京食品营养与人类健康高精尖创新中心, 北京 100048;北京工商大学 北京食品营养与人类健康高精尖创新中心, 北京 100048;北京工商大学 北京市食品添加剂工程技术研究中心, 北京 100048
摘    要:为探讨不同品种马铃薯加工鲜湿面条的适宜性,从流变学特性、烹调特性、质构特性等方面分析了13个马铃薯主栽培品种全粉原料对鲜湿面条产品品质的影响,并研究了马铃薯全粉糊化特性与鲜湿面条品质的相关性。研究结果表明:13个马铃薯品种中布尔班克全粉在糊化过程中具有较高的膨胀度、耐剪切能力、热稳定性、硬度、凝胶强度、峰值时间和糊化温度,由其制作的面团筋力最强,且鲜湿面条产品烹调特性、质构特性等指标优于其他品种,因此认为,13个主栽培品种中布尔班克适宜加工为马铃薯鲜湿面条。相关性分析表明,马铃薯全粉的峰值黏度与鲜湿面条品质显著相关,可以作为筛选加工鲜湿面条的马铃薯品种的重要指标。本研究旨在为马铃薯鲜湿面条品质评价和加工鲜湿面条的马铃薯专用品种的筛选提供理论依据。

关 键 词:马铃薯品种   鲜湿面条   加工适宜性   流变学特性   峰值黏度
收稿时间:2020-03-01

Comparative Research on Processing Suitability of Fresh-Wet Noodles of Different Potato Varieties
LIU Yuhang,ZHU Yong,ZHANG Min,LIANG Shan,LI Xinping. Comparative Research on Processing Suitability of Fresh-Wet Noodles of Different Potato Varieties[J]. Journal of Beijing Technology and Business University:Natural Science Edition, 2021, 39(4): 131-138
Authors:LIU Yuhang  ZHU Yong  ZHANG Min  LIANG Shan  LI Xinping
Affiliation:Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
Abstract:In order to discuss the processing suitability of fresh-wet noodles of different potato varieties, the effects of the whole-flour raw materials of 13 main potato cultivars on the quality of fresh-wet noodle products were analyzed from the aspects such as rheological property, cooking quality, and texture property, etc. The results showed that among 13 potato varieties, Burbank whole flour had higher swelling degree, shear resistance, heat stability, hardness, jelly strength, peak time and gelatinization temperature during the gelatinizing process. The dough also had the strongest strength, and the cooking quality, texture property of fresh-wet noodle products were better than other varieties. Therefore, it was indicated that Burbank was suitable for fresh-wet potato noodles processing among the 13 main cultivars. The correlation analysis showed that the peak viscosity of potato whole flour was significantly related to the quality of fresh-wet noodles. It could be used as an important index of screening potato varieties for processing fresh-wet noodles. This study could provide a theoretical basis for the quality evaluation of fresh-wet noodles and the selection of special potato varieties for processing fresh-wet noodles.
Keywords:potato varieties   fresh-wet noodles   processing suitability   rheological property   peak viscosity
点击此处可从《北京工商大学学报(自然科学版)》浏览原始摘要信息
点击此处可从《北京工商大学学报(自然科学版)》下载全文
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号