[关键词]
[摘要]
以天然绿豆淀粉、玉米淀粉及马铃薯淀粉3种天然植物淀粉为原料,探讨其作为辅料添加对米粉丝蒸煮品质和质构特性的影响。结果表明,添加适量的绿豆淀粉、玉米淀粉或马铃薯淀粉可显著提高米粉丝的烹煮品质及质构特性。绿豆淀粉添加量在0.5~1.5%时加工的米粉丝具有较高的烹煮品质,其添加量在1%时可以显著提高米粉丝的质构特性;玉米淀粉的添加量为6%时米粉丝的烹煮品质较佳,其添加量在4~6%时可显著提高米粉丝的质构特性;马铃薯淀粉的添加量为2%时,米粉丝具有最高的烹煮品质,其添加量在2~3%时可使米粉丝的质构特性显著提高。综合考虑,当绿豆淀粉、玉米淀粉或马铃薯淀粉的添加量分别达到1%、6%和2%时能够显著改善米粉丝的蒸煮和质构品质特性。
[Key word]
[Abstract]
The effects of natural starches from mung bean, corn and potato as excipients on quality characteristics of rice vermicelli in cooking and texture were investigated. The results showed that adding appropriate amount of starches from mung bean, corn and potato could significantly improve cooking characteristics and textural properties of rice vermicelli. Rice vermicelli had higher cooking quality when adding 0.5~1.5% of bean starch and the textural properties obviously promoted when t adding 1% starch. Meanwhile, adding 6% of corn starch and 2% of potato starch resulted in better cooking quality ofrice vermicelli also . When the additive amounts were 4~6% and 2~3% respectively, the rice vermicelli texture was also improved. Therefore, the cooking characteristics and textural properties of rice vermicelli could all improved significantly when the starch of bean, corn and potato adding amount up to 1%, 6% and 2%.
[中图分类号]
[基金项目]
国家公益性行业(农业)科研专项(201303070);广东省科技项目(2011A090200062);广州市科技项目(11BppZXbb1110023);广东省农业科技成果转化资金项目(2012NL002)