影响粉条品质的关键因素研究

发布时间：2018-02-10 17:39

  本文关键词： 马铃薯粉条 断条率 添加剂 结构 品质　出处：《沈阳工业大学》2017年硕士论文　论文类型：学位论文

【摘要】：粉条是淀粉经糊化、成型、凝沉、干燥而成的固体产品。马铃薯作为一种我国广泛种植的经济植物,具有价格便宜,营养丰富等特性。马铃薯粉条作为一种独特的淀粉制品,已被广大人民群众所喜爱,然而由于马铃薯淀粉中直链淀粉含量低,导致生产出的粉条断条率高,耐煮性差。为此,须开展影响粉条品质的关键因素研究。本文以马铃薯淀粉为原料,氢氧化钠为糊化试剂,正丁醇和异戊醇为络合剂,对马铃薯直链淀粉进行了提取,并根据蓝值大小来确定直链淀粉含量。以粉条断条率指标,考察了老化时间、老化温度、熟化时间、浸泡时间、芡用量等不同工艺条件对粉条品质的影响。在单因素基础上,采用响应面法对制备粉条的工艺条件进行了优化。结果表明,制备粉条的最佳工艺条件为:老化时间90min,老化温度4℃,熟化时间30s,芡用量10%,浸泡时间90min。在最佳工艺条件下,以马铃薯淀粉为原料,考察了瓜尔胶、直链淀粉、明矾、魔芋胶、海藻酸钠等不同添加剂及其用量对粉条品质的影响。结果表明,当瓜尔胶添加量0.2%、直链淀粉添加量12%、明矾添加量0.2%、魔芋胶添加量0.2%、海藻酸钠添加量0.2%时所制得的粉条的断条率最低,品质最好。通过考察不同添加剂与工艺条件下制作粉条的表面羟基数变化表明:马铃薯粉条断条率与其表面羟基数相关,粉条表面羟基数越少,粉条断条率越低,说明粉条结构是影响粉条品质的关键因素。利用差示扫描量热仪(DSC)对不含添加剂马铃薯粉条及含添加剂的马铃薯粉条进行分析表明:与不含添加剂马铃薯粉条相比,含添加剂的马铃薯粉条的吸热峰变窄,峰值温度变低,但其峰强度明显变强。其热力学数据显示,含添加剂的马铃薯粉条的起始温度、焓变值增加,而峰值温度与结束温度均降低。利用热重分析仪(TGA)、X-射线衍射仪(XRD)对不含添加剂马铃薯粉条及含添加剂的马铃薯粉条进行分析表明:与不含添加剂马铃薯粉条相比,含添加剂的马铃薯粉条的起始分解温度、失重率降低,终止分解温度增加。含添加剂的马铃薯粉条的热稳定性高于不含添加剂马铃薯粉条。与不含添加剂马铃薯粉条,添加明矾的马铃薯粉条晶形结构发生了变化,添加瓜尔胶、直链淀粉、明矾、魔芋胶、海藻酸钠增加了马铃薯粉条的结晶度。利用偏光显微镜、扫描电镜(SEM)对湿粉条和粉条颗粒观察表明:含添加剂马铃薯粉条表面较不含添加剂马铃薯粉条表面致密,且水分布均匀。瓜尔胶、直链淀粉、明矾、魔芋胶、海藻酸钠的添加减少了粉条空隙,添加剂显著影响了粉条结构。利用流变仪对马铃薯淀粉及含添加剂马铃薯淀粉的流变性进行了测定。实验表明:与马铃薯淀粉相比,含添加剂马铃薯淀粉的峰值粘度、谷值黏度、终止黏度、回生值和崩解值降低,但糊化温度升高,说明添加剂的添加使马铃薯淀粉的冷热黏度稳定性增强。
[Abstract]:As a kind of economic plant widely planted in our country, potato is a kind of solid product which is gelatinized, shaped, condensed, dried and has the characteristics of cheap price and rich nutrition, etc. Potato powder strip is a kind of unique starch product. Has been loved by the broad masses of the people, but because of the low content of amylose in potato starch, resulting in the production of high breaking rate, poor boiling resistance. In this paper, potato amylose was extracted by using potato starch as raw material, sodium hydroxide as gelatinization reagent, n-butanol and isoamyl alcohol as complexing agent. The effects of aging time, aging temperature, ripening time, soaking time and amount of Euryale on the quality of starch were investigated. The reaction surface method was used to optimize the process conditions for the preparation of powder strips. The results showed that the optimum processing conditions were as follows: aging time 90 min, aging temperature 4 鈩，

本文编号：1501071