摘要
为分析安阳市文峰区市售甘薯粉条中铝残留量和耐煮性的关系,探索多糖对甘薯粉条耐煮性的影响规律。采用GB 5009.268—2016 《食品安全国家标准食品中多元素的测定》方法测定了13种不同品牌甘薯粉条的铝含量,利用断条时间评价了粉条的耐煮性,并根据粉条膨胀率和断条时间研究了6种多糖对甘薯粉条耐煮性的影响规律。结果表明,在13种市售甘薯粉条中,有1种为铝超标不合格粉条,其余粉条中6种在100~200 mg/kg较高范围内,6种在0~70 mg/kg较低范围内。市售甘薯粉条的耐煮性较好,断条时间均在20 min以上。不同多糖对甘薯粉条的耐煮性和膨胀率影响不同,且耐煮性高低与粉条的横截面积大小无显著相关性。甘薯粉条的耐煮性与铝含量的高低无明显相关性;添加果胶、魔芋胶、黄原胶和海藻酸钠可以明显提高甘薯粉条的耐煮性,且在一定范围内随着浓度的增加,耐煮性增高。
To analyze the relationship between aluminum residue and boiling resistance of sweet potato vermicelli sold in Wenfeng district of Anyang city,and to explore the effect of polysaccharides on the boiling resistance of sweet potato vermicelli.The aluminum content of 13 kinds of commercially available sweet potato vermicelli were determined by the national standard of GB 5009.268—2016 《National food safety standard-determination of multielements in food》,and the boiling resistance of the vermicelli was evaluated by the breaking time.The effects of six polysaccharides on the boiling resistance of sweet potato vermicelli were studied according to the expansion rate and the breaking time of the vermicelli.Among the 13kinds of commercially available sweet potato vermicelli,there was 1 kind of unqualified vermicelli with aluminum exceeding the standard,6 kinds of other vermicelli were in the higher range of 100~200 mg/kg,the other 6 kinds of vermicelli were in the lower range of 0~70 mg/kg.The commercial available sweet potato vermicelli had good boiling resistance,and the breaking time was higher than 20 min.Different polysaccharides had different effects on the boiling resistance and cross-sectional area of sweet potato vermicelli,and there was no significant correlation between the boiling resistance and the size of cross-sectional area of vermicelli.There was no significant correlation between the boiling resistance and aluminum content of sweet potato vermicelli.The addition of pectin,konjac gum,xanthan gum and sodium alginate can obviously improve the boiling resistance of sweet potato vermicelli,and in a certain range,the boiling resistance increased with the increase of concentration.
作者
冯亚运
朱怡霖
付兴周
李文茹
FENG Yayun;ZHU Yilin;FU Xingzhou;LI Wenru(School of Biotechnology and Food Engineering,Anyang Institute of Technology,Anyang,He'nan 455000,China)
出处
《农产品加工》
2023年第18期74-78,共5页
Farm Products Processing
基金
安阳工学院博士科研启动基金项目(BSJ2021053)
安阳市科技攻关项目(2022C01NY030)。
关键词
甘薯粉条
铝残留
多糖
耐煮性
sweet potato vermicelli
aluminum residue
polysaccharide
boiling resistance
