摘要
将马铃薯全粉与碎米按不同比例混合,测定混合粉的糊化特性及其挤压重组米的感官品质、质构特性和蒸煮损失率,探讨马铃薯全粉添加量对混合粉糊化特性及其挤压重组米品质的影响。结果表明:随着马铃薯全粉添加量的增加,马铃薯全粉-碎米混合粉的峰值黏度、谷值黏度、最终黏度、衰减值和回生值均逐渐减小;马铃薯挤压重组米的感官评分先增大后减小,在添加量为40%~50%时较高;质构特性中硬度显著(p<0.05)减小,弹性、黏聚性、咀嚼性先增大后减小,在添加量为50%时最大;蒸煮损失率显著(p<0.05)增大。结合感官品质、质构特性、蒸煮损失率结果,马铃薯全粉添加量≤50%时,加工出的马铃薯挤压重组米品质较好。马铃薯全粉的添加量、马铃薯全粉-碎米混合粉糊化特性与马铃薯挤压重组米品质特性存在显著(p<0.05)相关性。
By mixing potato granule with broken rice powder in different proportions, the pasting properties of the mixed powders and sensory, texture and cooking qualities of restructured rice were measured. The results showed that with the increasing content of potato granule, peak viscosity, valley viscosity, final viscosity, breakdown value and setback value of the mixed powders decreased. The sensory score increased and then decreased, and the sensory score was higher when potato granule content was between 40% and 50% . The hardness decreased significantly （ p 〈 0.05 ） , while the springiness, cohesiveness and chewiness increased at first and then decreased and reached the maximum when the added amount was 50% .Cooking loss increased significantly （p 〈 0.05）.The results of potato rice suggested that the quality was better when the addictive amount of potato granule under 50%.There were significant （p 〈 0.05 ） correlations with the amount of potato granule, pasting properties of the mixed powders and the qualitv of restructured potato rice.
作者
雷婉莹
曾希珂
章丽琳
张喻
LEI Wan-ying;ZENG Xi-ke;ZHANG Li-lin;ZHANG Yu(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Food Science and Biotechnology Key Laboratory of Hunan Province,Changsha 410128,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第17期94-98,111,共6页
Science and Technology of Food Industry
基金
湖南省研究生创新项目(CX2016B302)
关键词
马铃薯全粉
碎米
糊化特性
挤压重组米
品质
potato granule
broken rice
pasting properties
restructured rice
quality
