NaCl添加量及pH对马铃薯泥品质特性的影响

Effects of NaCl Addition and pH on Quality Characteristics of Mashed Potatoes

摘要:

该试验以蒸制熟化的马铃薯泥为对象，利用电子眼、应变控制流变仪、物性测试仪、扫描电子显微镜、激光共聚焦显微镜、X-射线衍射仪、核磁共振分析系统等，研究NaCl添加量（0%、0.5%、1.0%，m/m，以薯泥计）及pH（6、7、8）对马铃薯泥色泽、流变学特性、质构特性及微观结构等的影响规律。结果表明：随NaCl添加量的增加，马铃薯泥弹性由81.86%减小到79.40%、硬度由551.72 g增大到784.28 g，网络结构受到一定的破坏。随pH的增加，与pH为6时相比，马铃薯泥的弹性由81.44%减小到75.96%、硬度呈先降低后升高的趋势，稳定性减弱；当pH为6时，马铃薯泥弹性最大（81.44%），硬度较小（528.84 g），形成了致密的凝胶网络结构。综上所述，在不添加NaCl、pH为6时，马铃薯泥具有最佳的加工特性。该研究可为采用NaCl及调节pH制备适用于主食及休闲食品加工的高品质马铃薯泥提供理论依据。

Abstract:

The effects of NaCl addition (0%, 0.5%, 1.0%, m/m), and pH (6, 7, 8) on the color, rheological, textural, and microstructural properties of mashed potatoes were investigated by using an electronic eye, rheometer, texture analyzer, scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), X-ray diffraction (XRD), and nuclear magnetic resonance (NMR). The results showed that with the increase of NaCl addition, the springiness was decreased from 81.86% to 79.40%, the hardness was increased from 551.72 g to 784.28 g, while the network structure was destroyed. Furthermore, with the increase of pH, compared to pH6, the springiness was decreased from 81.44% to 75.96%, the hardness showed a trend of decreasing first and then increasing, while the stability was decreased. The highest springiness (81.44%) and lower hardness (528.84 g) were obtained for mashed potatoes at pH 6. Overall, the mashed potatoes exhibited the best processing characteristics at pH 6 without NaCl addition. Thus, the study can provide theoretical support for the preparation of high quality mashed potatoes suitable for processing staple and leisure food by NaCl and pH regulation.