本文關(guān)鍵詞： 馬鈴薯粉條 斷條率 添加劑 結(jié)構(gòu) 品質(zhì)　出處：《沈陽(yáng)工業(yè)大學(xué)》2017年碩士論文　論文類型：學(xué)位論文

【摘要】：粉條是淀粉經(jīng)糊化、成型、凝沉、干燥而成的固體產(chǎn)品。馬鈴薯作為一種我國(guó)廣泛種植的經(jīng)濟(jì)植物,具有價(jià)格便宜,營(yíng)養(yǎng)豐富等特性。馬鈴薯粉條作為一種獨(dú)特的淀粉制品,已被廣大人民群眾所喜愛(ài),然而由于馬鈴薯淀粉中直鏈淀粉含量低,導(dǎo)致生產(chǎn)出的粉條斷條率高,耐煮性差。為此,須開(kāi)展影響粉條品質(zhì)的關(guān)鍵因素研究。本文以馬鈴薯淀粉為原料,氫氧化鈉為糊化試劑,正丁醇和異戊醇為絡(luò)合劑,對(duì)馬鈴薯直鏈淀粉進(jìn)行了提取,并根據(jù)藍(lán)值大小來(lái)確定直鏈淀粉含量。以粉條斷條率指標(biāo),考察了老化時(shí)間、老化溫度、熟化時(shí)間、浸泡時(shí)間、芡用量等不同工藝條件對(duì)粉條品質(zhì)的影響。在單因素基礎(chǔ)上,采用響應(yīng)面法對(duì)制備粉條的工藝條件進(jìn)行了優(yōu)化。結(jié)果表明,制備粉條的最佳工藝條件為:老化時(shí)間90min,老化溫度4℃,熟化時(shí)間30s,芡用量10%,浸泡時(shí)間90min。在最佳工藝條件下,以馬鈴薯淀粉為原料,考察了瓜爾膠、直鏈淀粉、明礬、魔芋膠、海藻酸鈉等不同添加劑及其用量對(duì)粉條品質(zhì)的影響。結(jié)果表明,當(dāng)瓜爾膠添加量0.2%、直鏈淀粉添加量12%、明礬添加量0.2%、魔芋膠添加量0.2%、海藻酸鈉添加量0.2%時(shí)所制得的粉條的斷條率最低,品質(zhì)最好。通過(guò)考察不同添加劑與工藝條件下制作粉條的表面羥基數(shù)變化表明:馬鈴薯粉條斷條率與其表面羥基數(shù)相關(guān),粉條表面羥基數(shù)越少,粉條斷條率越低,說(shuō)明粉條結(jié)構(gòu)是影響粉條品質(zhì)的關(guān)鍵因素。利用差示掃描量熱儀(DSC)對(duì)不含添加劑馬鈴薯粉條及含添加劑的馬鈴薯粉條進(jìn)行分析表明:與不含添加劑馬鈴薯粉條相比,含添加劑的馬鈴薯粉條的吸熱峰變窄,峰值溫度變低,但其峰強(qiáng)度明顯變強(qiáng)。其熱力學(xué)數(shù)據(jù)顯示,含添加劑的馬鈴薯粉條的起始溫度、焓變值增加,而峰值溫度與結(jié)束溫度均降低。利用熱重分析儀(TGA)、X-射線衍射儀(XRD)對(duì)不含添加劑馬鈴薯粉條及含添加劑的馬鈴薯粉條進(jìn)行分析表明:與不含添加劑馬鈴薯粉條相比,含添加劑的馬鈴薯粉條的起始分解溫度、失重率降低,終止分解溫度增加。含添加劑的馬鈴薯粉條的熱穩(wěn)定性高于不含添加劑馬鈴薯粉條。與不含添加劑馬鈴薯粉條,添加明礬的馬鈴薯粉條晶形結(jié)構(gòu)發(fā)生了變化,添加瓜爾膠、直鏈淀粉、明礬、魔芋膠、海藻酸鈉增加了馬鈴薯粉條的結(jié)晶度。利用偏光顯微鏡、掃描電鏡(SEM)對(duì)濕粉條和粉條顆粒觀察表明:含添加劑馬鈴薯粉條表面較不含添加劑馬鈴薯粉條表面致密,且水分布均勻。瓜爾膠、直鏈淀粉、明礬、魔芋膠、海藻酸鈉的添加減少了粉條空隙,添加劑顯著影響了粉條結(jié)構(gòu)。利用流變儀對(duì)馬鈴薯淀粉及含添加劑馬鈴薯淀粉的流變性進(jìn)行了測(cè)定。實(shí)驗(yàn)表明:與馬鈴薯淀粉相比,含添加劑馬鈴薯淀粉的峰值粘度、谷值黏度、終止黏度、回生值和崩解值降低,但糊化溫度升高,說(shuō)明添加劑的添加使馬鈴薯淀粉的冷熱黏度穩(wěn)定性增強(qiáng)。
[Abstract]:As a kind of economic plant widely planted in our country, potato is a kind of solid product which is gelatinized, shaped, condensed, dried and has the characteristics of cheap price and rich nutrition, etc. Potato powder strip is a kind of unique starch product. Has been loved by the broad masses of the people, but because of the low content of amylose in potato starch, resulting in the production of high breaking rate, poor boiling resistance. In this paper, potato amylose was extracted by using potato starch as raw material, sodium hydroxide as gelatinization reagent, n-butanol and isoamyl alcohol as complexing agent. The effects of aging time, aging temperature, ripening time, soaking time and amount of Euryale on the quality of starch were investigated. The reaction surface method was used to optimize the process conditions for the preparation of powder strips. The results showed that the optimum processing conditions were as follows: aging time 90 min, aging temperature 4 鈩，

本文編號(hào)：1501071