无明矾薯类营养鲜湿粉条研究进展

Research progress on alum-free nutritional fresh wet vermicelli from potato

中文关键词:  薯类鲜湿粉条  无明矾  加工工艺  营养强化  低血糖生成指数

英文关键词:potato fresh wet vermicelli  alum-free  processing technology  nutritional enhancement  low glycemic index

中文摘要:

      粉条是深受亚洲人民喜爱的传统淀粉类凝胶制品。根据水分含量的不同, 粉条可以分为干粉条和鲜湿粉条。其中, 薯类鲜湿粉条加工能耗低、口感细腻爽滑、食用方便快捷, 日益受到消费者的青睐。然而, 鲜湿粉条结构稳定性差、不耐煮、食用品质差, 相关企业常通过添加明矾来解决上述问题。随着经济的快速发展和人民生活水平的提高, 消费者对绿色、安全、营养食品的要求日益增长, 因此对传统鲜湿粉条产业提出了更高的要求。本文从加工工艺、配方优化、营养功能提升等方面综述了无明矾薯类鲜湿粉条的研究进展, 分析了限制我国薯类鲜湿粉条产业发展的主要问题, 并提出相关建议, 旨在为无明矾薯类营养鲜湿粉条品质提升及产业技术升级提供参考。

英文摘要:

      Vermicelli is a traditional starchy gelatinous product loved by Asian people. Depending on the moisture content, vermicelli can be divided into dry vermicelli and fresh wet vermicelli, among which, fresh wet vermicelli obtained from potato and sweet potato are increasingly favored by consumers due to low processing energy consumption, delicate and smooth taste, and convenience. However, there are some problems with fresh wet vermicelli, such as poor structural stability, poor cooking resistance and poor eating quality, so companies often solve these problems by adding alum. With the rapid economic development and the improvement of people’s living standards, the requirements for green, safe and nutritious vermicelli are growing, thus putting forward higher requirements for the traditional wet vermicelli industry. This paper reviewed the research progress of alum-free and nutritional fresh wet vermicelli made of potato and sweet potato from the aspects of processing technology, formula optimization and nutritional-functional enhancement, analyzed the main problems limiting the development of wet vermicelli industry in China, and put forward to the relevant suggestions, aiming to provide reference for the quality improvement of alum-free nutritional fresh wet vermicelli and industrial technology upgrading.