摘要
为从3种薯类(马铃薯、木薯和甘薯)淀粉中筛选加工适应性好的薯类,通过薯类淀粉和大米粉混合后制备重组米,测定挤压原料和重组米的理化性质,用SPSS软件分析质构特性和其他理化性质间的相关性。试验结果表明,薯类淀粉使重组米最大黏附力和黏附性减小;马铃薯重组米的硬度、咀嚼性和弹性最大,分别超出甘薯重组米21%,22%,45%,加工重组米的适应性最好;重组米质构特性与糊化黏度显著相关,R^(2)在0.96以上。研究为重组米品质改善和薯类原料筛选提供理论指导。
In order to select the potato with good adaptability to processing of rice analogs(RA) from three kinds of tuber starch(potato,cassava and sweet potato),RA were prepared by mixing potato starch and rice flour. The physicochemical properties of extruded raw materials and RA were measured. The correlation between texture properties and other physicochemical properties was analyzed by SPSS software. Experimental results show that potato starch reduces the maximum adhesion and adhesiveness of RA. The hardness,chewiness and elasticity of RA prepared from potato starch were the largest,which exceeds 21%,22% and 45% of RA prepared from sweet potato,respectively.The adaptability of processed RA was the best. The texture characteristics of RA are significantly correlated with gelatinization viscosity,and R^(2) is more than 0.96. The study provides theoretical guidance for improving the quality of RA and screening potato raw materials.
作者
宋燕燕
张克
赵丹
李培刚
王冰
王也
杜志龙
薛文通
SONG Yanyan;ZHANG Ke;ZHAO Dan;LI Peigang;WANG Bing;WANG Ye;DU Zhilong;XUE Wentong(COFCO International(Beijing)Co.,Ltd.,Beijing 100020,China;China National Packaging and Food Machinery Co.,Ltd.,Beijing 100083,China;Chinese Academy of Agriculture Mechanization Sciences Group Co.,Ltd.,Beijing 100083,China;College of Food Science&Nutritional Engineering,China Agricultural University,Beijing 100083,China)
出处
《包装与食品机械》
CAS
北大核心
2022年第6期1-7,共7页
Packaging and Food Machinery
基金
国家重点研发计划项目(2016YFD0401305)
国有资本金项目(GZ202007-02)
国家马铃薯产业技术体系(CARS-09-P28)。
关键词
双螺杆挤压
重组米
理化性质
相关性分析
twin screw extrusion
rice analogs
physical and chemical properties
correlation analysis
作者简介
宋燕燕(1991),女,硕士,工程师,研究方向为农产品加工,E-mail:song-yanyan@cofco.com;通信作者:薛文通(1962),男,博士,教授,研究方向为农产品加工及贮藏保鲜技术,通信地址:100083,北京市海淀区清华东路17号,中国农业大学,E-mail:xwt@cau.edu.cn。
