摘要
为探究不同波美度(15、16、17、18、19°Bé)淀粉浆对凉皮品质、水分状态及老化特性的影响,该文采用质构仪、低场核磁共振成像分析仪、X射线衍射仪、傅里叶变换红外光谱和扫描电子显微镜测定了凉皮的质构特性、水分状态、淀粉晶体结构、淀粉短程有序性(R_(1047/1022)值)和微观结构,同时还采用模糊数学感官评价法对其感官品质进行了评价。结果表明,随着淀粉浆波美度的增大,凉皮的凝胶结构逐渐变得致密和紧实,硬度、弹性、内聚性、咀嚼性逐渐增大,强结合水比例逐渐升高,淀粉的相对结晶度及近程有序性(R_(1047/1022)值)逐渐增大,模糊数学感官评分呈先升高后降低趋势。波美度为17°Bé时,凉皮的软硬适中,其模糊数学感官评分最高,所以该研究认为凉皮淀粉浆的波美度应控制在17°Bé左右。该文明确了淀粉浆波美度与凉皮品质之间的关系,为凉皮工业化生产中快速判定原浆的加工性能提供了一定的数据支撑。
To study the effects of starch syrup with different Baume degrees(15,16,17,18,19°Bé)on the quality,water distribution,and retrogradation of Liangpi,the texture properties,water distribution,starch crystal structure,starch short-range order(R_(1047/1022)value),and microstructure of Liangpi were determined by texture profile analysis,low field nuclear magnetic resonance,Fourier transform infrared spectroscopy,X-ray diffraction,and scanning electron microscope in this study.In addition,the fuzzy mathematics sensory evaluation method was used to evaluate the sensory quality.Results showed that with the increase of Baume degrees of starch syrup,the gel structure of Liangpi gradually became denser and more compact,and its hardness,springiness,cohesiveness,and chewiness gradually increased,the proportion of strongly bound water gradually increased,the relative crystallinity and short-range order(R_(1047/1022)value)of starch increased gradually,and the fuzzy mathematics sensory score showed a trend of first increase and then decrease.When the Baume degree was 17°Bé,the softness and hardness of Liangpi were moderate,and its fuzzy mathematical sensory score was the highest.Therefore,this study comprehensively considered that the Baume degree of Liangpi starch should be controlled around 17°Bé.In this paper,the relationship between the starch syrup and the Liangpi quality was clarified,which provided certain data support for the rapid determination of the processing property of starch syrup in the industrial production of Liangpi.
作者
程增辉
张波波
郑帅帅
张梦杰
艾志录
杨勇
CHENG Zenghui;ZHANG Bobo;ZHENG Shuaishuai;ZHANG Mengjie;AI Zhilu;YANG Yong(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Key Laboratory of Staple Grain Processing,Ministry of Agriculture and Rural Affairs,Zhengzhou 450002,China;National R&D Center For Frozen Rice&Wheat Produces Processing Technology,Zhengzhou 450002,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第10期81-87,共7页
Food and Fermentation Industries
基金
“十四五”国家重点研发计划重点专项(2021YFD2100204)。
关键词
波美度
凉皮
模糊数学
品质
淀粉老化
Baume degree
Liangpi
fuzzy mathematics
quality
starch retrogradation
作者简介
第一作者:程增辉,硕士研究生;共同通信作者:艾志录,教授,E-mail:zhilafood@sina.com;共同通信作者:杨勇,讲师,E-mail:wmyangyong@163.com。
