7种不同品牌粉条明矾含量与耐水煮性分析
目的 分析7种不同品牌粉条的明矾含量与耐水煮性。方法 采用国标法测定了市场中7种不同粉条的明矾含量, 采用断条率和耐水煮时间2个指标评价了粉条的耐水煮性。采用红外、X射线和差热方法分析了耐水煮粉条的特性。结果 7种粉条耐水煮性由高到低为: 双塔马铃薯粉条>龙须红薯粉条>天豫红薯粉条>龙大龙口绿豆粉条>六六顺龙口绿豆粉条>升林红薯粉条>富昌龙口绿豆粉条, 水煮时间长短更能精确反映粉条耐水煮性。7种粉条明矾含量由高到低为: 天豫红薯粉条>升林红薯粉条>龙须红薯粉条>龙大龙口绿豆粉条>双塔马铃薯粉条>六六顺龙口绿豆粉条≈富昌龙口绿豆粉条。结论 明矾添加可以提高粉条的耐水煮性。要生产耐水煮无明矾添加粉条一定要选择容易溶胀的淀粉, 采用能加速淀粉回生重结晶的糊化工艺。
Objective To analyze the alum content and resistant water boiling of 7 different brands of starchy noodles. Methods The alum content in 7 different kinds of noodles in the market were determined by standard method, and the water resistance of the noodles were evaluated by 2 indexes: broken strip rate and boiling time resistance. The characteristics of the water-resistant boiled powder strips were analyzed by infrared, X-ray and differential thermal methods. Results The sequence of water boiling-tolerance of 7 starchy noodles was: Double-tower>Longxu>Tianyu>Longda>Liuliushun>Shenglin>Fuchang, and the time for water-boiling was more suitable standard for determining water-boiling-tolerance of starchy noodles. The sequence of alum content of 7 starchy noodles was: Tianyu>Shenglin>Longxu>Longda>Double-tower>Liuliushun≈Fuchang. Conclusion The addition of alum can improve the boiling resistance of the starchy noodles. In order to produce water-resistant boiled noodles, it is necessary to select a starch that is easy to swell, and a gelatinization process that accelerates the recrystallization of starch.
标题：7种不同品牌粉条明矾含量与耐水煮性分析
英文标题：Analysis of alum content and resistant water boiling of 7 different brands of starchy noodles
作者：
蒋荣霞 天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室
杨璐 天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室
连喜军 天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室
王雪青 天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室
康海岐 四川省农业科学院作物研究所
中文关键词:甘薯粉条,绿豆粉条,马铃薯粉条,明矾,耐水煮性,
英文关键词:sweet potato starch noodle,mung bean starch noodle,potato starch noodle,alum,resistance of water boiling,
发表日期：2019-07-26
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