该文研究9种常见淀粉的理化特性以及它们作为芡粉对甘薯粉团特性和粉丝质量的影响,并对它们之间的相关关系进行分析。结果表明,在9种芡用淀粉中,用甘薯淀粉和木薯淀粉作为芡粉形成的甘薯淀粉粉团易漏粉成条;同时生产出的甘薯粉丝具有较高的结晶度(17.58%和14.28%)和较好的烹煮、质构和感官特性。综合比较,以甘薯淀粉和木薯淀粉为芡粉的甘薯粉丝质量最佳。芡粉直链淀粉含量越高,最终黏度和回生值越高,粉丝的弹性越低,蒸煮损失率越小,消费者接受度越高。因此,该研究发现芡粉种类对甘薯粉丝的质量有重要影响,为粉丝生产中选用合适的芡粉提供了理论支撑。
关键词：
芡粉; 淀粉; 粉丝; 品质; 相关分析
Binding starch is an essential ingredient for starch noodles production by dropping method. However, the effects of starch types on the quality of sweet potato starch noodles remain unknown. To this end, the quality parameters of sweet potato starch noodles with different binding starches were comparatively investigated. The physicochemical properties of 9 common starches as well as their effects as binders on the properties of sweet potato starch dough and noodles were determined, followed by their correlation analysis. Among all 9 starches, the sweet potato starch dough with sweet potato starch and cassava starch as binding agent presented good dropping properties and the resultant starch noodles displayed high crystallinity (17.58% and 14.28%) and satisfied cooking, textural and sensory properties. On the whole, the sweet potato starch noodles with sweet potato starch or cassava starch as binding agent was of the highest overall quality. More importantly, a higher level of amylose in binding starch was always in line with higher values in the finical viscosity and setback of its paste, so that low resilience and cooking loss could be obtained for higher overall consumer acceptability. The present work declares that binding starch substantially affects the quality of sweet potato noodles, which provides a theory basis for the selection of binding starch for starch noodles industry.
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