摘要
以普通玉米淀粉为原料,经高温高压蒸煮、冷却、回生后,制备RS3型玉米抗性淀粉,按一定的比例添加到面条中。对面条的蒸煮性质、质地、感官等各个指标进行分析,研究玉米抗性淀粉的添加量对面条品质的影响。结果表明:随着玉米抗性淀粉的增加,面条的弯曲断条率逐渐增加,吸水率逐渐降低,蒸煮损失逐渐升高;面条的硬度和黏着性明显降低,弹性没有显著性差异,但趋势是降低的,黏聚性逐渐下降,胶着性和咀嚼度显著降低,回复性逐渐下降;面条的总体感官评价逐渐降低,但差异不显著。
Using ordinary corn starch as raw material, under high temperature and pressure steam cooking, cooling and ret- rogradation,RS3 corn resistant starch was prepared. Addding a certain proportion of RSa resistant corn starch into noodle,ac cording to the analysis of cooking quality, texture character and sensory evaluation, the effects of resistant corn starch on noodle＇s quality were studied. The results showed that： with the addition of resistant starch, bending breaking rate and cooking loss of noodle gradually increased, water absorption rate gradually decreased;the hardness gradually weakened, adhesion obvi- ously reduced, there was no significant difference between elastic, but the trend was reducing, cohesiveness and gumminess sig nificantly decreased,chewiness and recovery gradually reduced. The sensory evaluation of noodle added resistant corn starch gradually decreased, but the difference was not signi＇fieant.
出处
《粮食与饲料工业》
CAS
北大核心
2014年第1期24-26,29,共4页
Cereal & Feed Industry
基金
广东省引进人才基金项目(201192)
广东石油化工学院人才引进基金项目(2010r2)
关键词
面条
玉米抗性淀粉
品质
感官评价
noodle
resistant corn starch
quality
sensory evaluation
