焦婷婷,王 娇,时文芳,秦令祥,刘玉青,孟亚萍.葛根-山药复合功能性鲜湿薯类粉条工艺优化[J].食品安全质量检测学报,2024,15(2):285-295
葛根-山药复合功能性鲜湿薯类粉条工艺优化
Optimization of the process of kudzu root yam composite functional fresh wet potato vermicelli
投稿时间:2023-12-04  修订日期:2024-01-19
DOI:
中文关键词:  功能性鲜湿薯类粉条  葛根粉  山药粉  响应面  工艺优化
英文关键词:functional fresh wet potato vermicelli  kudzu root powder  yam powder  response surface  process optimization
基金项目:河南省重点研发与推广专项(科技攻关)项目(232102110142)
作者单位
焦婷婷 漯河食品职业学院 
王 娇 漯河食品职业学院 
时文芳 漯河食品职业学院 
秦令祥 漯河食品职业学院;漯河市食品研究院有限公司 
刘玉青 漯河食品职业学院 
孟亚萍 郑州科技学院 
AuthorInstitution
JIAO Ting-Ting Luohe Vocational College of Food 
WANG Jiao Luohe Vocational College of Food 
SHI Wen-Fang Luohe Vocational College of Food 
QIN Ling-Xiang Luohe Vocational College of Food;Luohe Food Research Institute Co., Ltd 
LIU Yu-Qing Luohe Vocational College of Food 
MENG Ya-Ping Zhengzhou University of Science and Technology 
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中文摘要:
      目的 探究葛根、山药不同添加量对鲜湿薯类粉条品质的影响, 加工一种功能性鲜湿薯类粉条。方法 使用白度测定仪、混合实验仪、数字粘度计等探究葛根粉、山药粉添加量对混合粉白度、糊化老化特性、黏度等的影响; 在此基础上, 以感官评价和弹性为响应值, 采用单因素和Box-Behnken响应面实验优化得出葛根-山药复合功能性鲜湿薯类粉条最佳加工工艺, 并通过体外消化模型研究葛根-山药复合鲜湿薯类粉条的血糖生成指数。结果 随着葛根粉含量增加, 混合粉水分含量、吸水率、白度下降, 糊化黏度增大, 粉团糊化特性总体上逐渐下降; 粉条感官评分先升高后降低, 硬度在葛根粉添加量为15%达到最大值1357.5 gf; 黏性、弹性和回复性先升高后降低。随着山药粉含量增加, 混合粉水分含 量和白度下降, 吸水率上升, 糊化黏度减小, 延缓粉团淀粉回生; 粉条感官评分先升高后降低, 硬度在山药粉添加量为10%达到最大值1439.7 gf, 黏性、弹性和回复性整体上减小。水添加量为53%时粉条品质最佳。响应面实验得出鲜湿薯类粉条最佳工艺条件为: 葛根粉添加量13%、山药粉添加量4%、水添加量53%。该工艺制备的粉条感官评分为92.97±0.36, 弹性为0.911±0.010, 血糖生成指数比空白样降低13.10。结论 在最佳工艺条件下制作的葛根-山药复合鲜湿薯类粉条, 具有葛根和山药风味, 感官品质好, 口感爽滑, 抗老化特性得到一定改善, 血糖生成指数降低, 为鲜湿薯类粉条企业生产提供了理论依据和技术支撑。
英文摘要:
      Objective To explore the effects of different dosages of kudzu root and yam on the quality of fresh and wet potato vermicelli, and produce a functional fresh and wet potato vermicelli. Methods The effects of adding amounts of kudzu root powder and yam powder on the whiteness, gelatinization and aging characteristics, viscosity, etc. of the mixed powder were explored by using a whiteness tester, mixed experimental apparatus, digital viscometer, etc.; on this basis, sensory evaluation and elasticity were used as response values, and single factor and Box-Behnken response surface experiments were used to optimize the optimal processing technology of kudzu root yam composite functional fresh wet potato vermicelli. The blood glucose generation index of kudzu root yam composite functional fresh wet potato vermicelli was studied through an in vitro digestion model. Results With the content of kudzu root powder increasing, the moisture content, water absorption rate, and whiteness value of the mixed powder decreased, the gelatinization viscosity increased, and the gelatinization characteristics of the powder gradually decreased; the sensory evaluation results, viscosity, elasticity, and recovery of fresh and wet potato vermicelli all increased first and then decreased, and the hardness reached a maximum value of 1357.5 gf when the amount of kudzu root powder added was 15%. With the content of yam powder increasing, the moisture content and whiteness value of the mixed powder decreased, the water absorption increased, the gelatinization viscosity decreased, and the starch retrogradation of the powder was delayed; the sensory evaluation results of fresh and wet potato vermicelli first increased and then decreased, and the hardness reached its maximum value of 1439.7 gf when the amount of yam powder added was 10%, the overall viscosity, elasticity, and recovery decreased. The vermicelli was best quality when the water content was 53%. Response interview verification the optimal process conditions for fresh and wet potato vermicelli were 13% addition of kudzu root powder, 4% addition of yam powder, and 53% addition of water. Sensory evaluation was 92.97±0.36, elasticity was 0.911±0.010, glycemic index decreased by 13.10 compared to the blank sample. Conclusion The kudzu root yam composite functional fresh and wet potato vermicelli under the optimal process conditions have certain flavor of kudzu root and yam, good sensory quality, smooth taste, certain anti-aging characteristics, and lower glycemic index, this study provides theoretical basis and technical support for the production of potato vermicelli.
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