作　　者： ; ; ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《食品工业科技》 2013年第21期133-136,共4页

摘　　要： 本文以菱角、马蹄、慈姑、莲藕淀粉为原料,烹煮、质构、感官为指标,考察了淀粉对粉丝品质的影响。结果表明:烹煮特性中马蹄粉丝表现最好、各项指标均优于或接近于市售粉丝,慈姑粉丝和莲藕粉丝次之,菱角粉丝烹煮特性较差,低于市售粉丝水平;质构特征中粉丝硬度由大到小依次为,莲藕粉丝>菱角粉丝>马蹄粉丝>市售绿豆粉丝>市售豌豆粉丝>慈姑粉丝>市售红薯粉丝,可见马蹄粉丝、慈姑粉丝硬度适中,接近市售粉丝,而莲藕粉丝和菱角粉丝硬度过高,品质低于市售粉丝;感官评价中感官品质总分由大到小依次为,市售豌豆粉丝、市售绿豆粉丝>慈姑粉丝、马蹄粉丝>莲藕粉丝>市售红薯粉丝>菱角粉丝。总体来看,慈姑和马蹄淀粉的粉丝品质最好,是优质的粉丝来源,菱角和莲藕淀粉的粉丝品质较差,不适合单独做粉丝。 In this paper,the effects of four starches（water caltrops, water chestnuts, arrowhead and lotus rhizome starch） on the texture properties, cooking properties and sensory evaluation of vermicelli,including the expansion, cooking loss,broken rate, adhesion, tensile strength and hardness were examined.The results indicated that the cooking characteristics of water chestnut vermicelli was the best, even better than the market vermicelli, which of arrowhead vermicelli and lotus rhizome vermicelli was the second,and water caltrop vermicelli was the worst;the hardness of vermicelli were in turn according to results.lotus rhizome vermicelli 〉 water caltrops vermicelli 〉 water chestnut vermicelli 〉 mung bean vermicelli 〉 peas vermicelli 〉 arrowhead vermicelli 〉 sweet potato vermicelli, indicated that the water chestnuts and arrowhead vermicelli were with moderate hardness, on the contrary, vermicelli of lotus rhizome and water caltrops were too hard to eat~ sensory evaluation of vermicelli in turn was, peas vermicelli, mung bean vermicelli 〉 water chestnuts vermicelli, arrowhead vermicelli 〉 lotus rhizome vermicelli 〉 sweet potato vermicelli 〉water caltrops vermicelli.Overall,water chestnuts and arrowhead were a good source of high quality vermicelli, fans of lotus root starch and water caltrop quality were bad, so lotus rhizome and water caltrop starch were not suitable to be separate for vermicelli.

关 键 词： 菱角淀粉 马蹄淀粉 慈姑淀粉 莲藕淀粉 粉丝品质

领　　域： [轻工技术与工程] [轻工技术与工程]