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食品研究与开发:2024,45(10):7-13
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西南地区淀粉加工型甘薯的淀粉性状对粉丝蒸煮品质的影响
(1.浙江农林大学薯类作物研究所,现代农学院,食品与健康学院(现代粮食产业学院),浙江省农产品品质改良重点实验室,浙江杭州 311300;2.西南大学生命科学学院,重庆市甘薯工程技术研究中心,重庆 400715;3.浙江省农业科学院食品科学研究所,浙江杭州 310022)
Effect of Starch Properties of Starch-processed Sweet Potato on the Cooking Quality of Vermicelli in Southwest China
(1.Institute of Root and Tuber Crops,College of Advanced Agricultural Sciences,College of Food and Health(Modern Food Industry College),The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province,Zhejiang A&F University,Hangzhou 311300,Zhejiang,China;2.School of Life Sciences,Chongqing Sweetpotato Engineering and Technology Research Center,Southwest University,Chongqing 400715,China;3.Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310022,Zhejiang,China)
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投稿时间:2023-02-14    
中文摘要: 为探究西南地区淀粉加工型甘薯淀粉与其粉丝蒸煮品质之间的关系,从甘薯的淀粉组成、物化特性以及粉丝蒸煮品质指标进行测定,并进行相关性和主成分分析。结果表明:甘薯粉丝的蒸煮品质受淀粉糊化特性影响最大;结晶度与粉丝膨润度呈极显著正相关(P<0.01),粗蛋白含量与粉丝膨润度呈显著负相关(P<0.05);谷值黏度、崩解值、峰值时间、成糊温度和总磷含量与粉丝断条率显著相关(P<0.05);成糊温度与粉丝煮沸损失呈极显著正相关(P<0.01);甘薯粉丝加工时,可以以糊化特性、结晶度、粗蛋白含量、总磷含量为参考依据,选择合适甘薯品种以提高其粉丝蒸煮品质;主成分分析得到3 个主成分,累计贡献率为87.894 4%,并建立综合评价数学函数:F=0.465 7F1+0.302 2F2+0.232 1F3。
中文关键词: 甘薯  淀粉  组成  物化特性  粉丝蒸煮品质
Abstract:In order to explore the relationship between different varieties of starch-processed sweet potato and their vermicelli cooking quality,the starch composition,physicochemical properties and vermicelli cooking quality indicators of sweet potato were determined,and correlation analysis and principal component analysis were carried out. The results showed that the cooking quality of sweet potato vermicelli was most affected by the gelatinization characteristics of starch.The crystallinity showed a very significantly positive correlation with the vermicelli swelling degree(P<0.01),and the crude protein content showed a significantly negative correlation with the vermicelli swelling degree(P<0.05).The trough viscosity,breakdown viscosity,peak time,gelatinization temperature and total phosphorus content were significantly correlated with the vermicelli breaking rate(P<0.05). The gelatinization temperature showed a very significantly positive correlation with the boiling loss of vermicelli(P<0.01).When processing sweet potato vermicelli,suitable sweet potato varieties can be selected with gelatinization characteristics,crystallinity,crude protein content and total phosphorus content as the references to improve the cooking quality of vermicelli.Three principal components were obtained by principal component analysis,with a cumulative contribution rate of 87.894 4%,and a comprehensive evaluation function was established:F=0.465 7F1+0.302 2F2+0.232 1F3.
文章编号:202410002     中图分类号:    文献标志码:
基金项目:浙江省“三农九方”科技协作计划项目(2022SNJF008);国家现代农业产业技术体系建设专项资金资助(CARS-10-GW21);浙江省重点研发计划项目(2022C02041-2);浙江省教育厅科研资助项目(Y202147184)
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