为筛选出适宜加工无麸质意面的玉米粉与粳米粉复配比例，本研究比较分析了不同玉米粉-粳米粉复配比例（1:9、3:7、5:5、7:3和9:1）对无麸质意面蒸煮损失、TPA质构特性、拉伸特性、最佳蒸煮时间等食用品质的影响。结果表明：玉米粉-粳米粉复配比例为3:7时，所制得的无麸质意面蒸煮损失和拉伸特性等品质指标分别达到12.10%和14.90 g；同时硬度、弹性、咀嚼性和胶着性达到最大为105.67 g、1.19 mm、0.80 MJ和68.00 g，显著优于相同加工条件下其他4种复配比例制得的无麸质意面。扫描电镜结果亦表明，玉米粉-粳米粉复配比例为3:7时，无麸质意面蒸煮前内部结构致密，空隙率更小；蒸煮后呈现有规则的三维网络结构。而其他玉米粉-粳米粉复配比例制作的无麸质意面内部结构较差。综合以上结果，玉米粉-粳米粉复配比例为3:7时，无麸质意面食用品质较佳。

In order to determine the optimum ratio of corn flour to rice flour for processing gluten-free pasta, this work compared the effects of different corn flour to rice flour ratios (1:9, 3:7, 5:5, 7:3 and 9:1) on edible qualities of gluten-free pasta, such as cooking loss, TPA texture, tensile property, and optimal cooking time. The results showed that, as the ratio was 3:7, the cooking loss and strength characteristics of gluten-free pasta reached 12.10% and 14.90 g, respectively. The hardness, spring, chewiness and gumminess also reached 105.67 g, 1.19 mm, 0.80 mj and 68.00 g, which was significantly better than the others. Results of scanning electron microscopy also indicated that the internal structure of gluten-free pasta before cooking is more dense and porosity is smaller void when the ratio of corn flour to rice flour was 3:7. Furthermore, a regular three-dimensional network structure was observed in the gluten-free pasta after cooking. However, the gluten-free pasta made of other corn flour to rice flour ratios had a poorer internal structure. Based on the above results, when the corn flour to rice flour ratio was 3:7, the edible quality of gluten-free pasta was better.

北京市科技计划项目（D17110500190000）；公益性行业（农业）科研专项（201503001-2）；现代农业产业技术体系建设专项资金（马铃薯产业技术体系CARS-09）