摘要
将藕粉和小麦粉按照一定比例进行复配,测定复合粉的功能特性(吸水指数、水溶指数、吸油性、体密度、溶解度、膨胀度、糊化老化性质以及凝胶性质)。结果表明:随着藕粉添加比例的增加,复合粉的吸水指数和水溶指数增加,体密度无显著变化,30%的藕粉添加量时吸油性最高。复合粉的溶解度和膨胀度与糊化温度成正比,30%和40%的藕粉添加量时该值高于其他组。藕粉的添加可以提高体系的热焓值,40%时吸热焓最大,30%组次之,且这2组第1~7天时的老化度较低,第14天时老化度升高,以长期老化为主。凝胶硬度和弹性与藕粉添加量呈正相关,30%组的析水率最低。综合考虑,30%的藕粉和70%的小麦粉复配形成的复合粉的功能特性较佳,适合加工成不同制品。
The lotus root flour and wheat flour were mixed in a certain proportion,and then the functional characteristics of the composite flour were determined,such as,water absorption index,water solubility index,oil absorption capacity,bulk density,solubility,expansion degree,pasting properties,aging degree and gel properties.The results showed that with the increase of the lotus root powder,the water absorption index and water solubility index increased,the change of bulk density was not significant,and the oil absorption capacity of 30% lotus root powder was the highest.The solubility and expansion degree of the composite powder were directly proportional to the pasting temperature.When 30% and 40% lotus root powder were added,the values were higher than other groups.The enthalpy of the system can be increased by adding lotus root powder,and the maximum enthalpy of endothermic was the 40% group,followed by the 30% group.The aging degree of the two groups was low on the 1st^7th day,and increased rapidly on the 14th day,they are mainly aged for a long time.The hardness and elasticity of gel were positively correlated with the addition amount of lotus root starch,and the 30% group had the lowest water released rate.Comprehensive consideration,when 30% lotus root powder and 70% wheat flour were mixed,the composite powder has better functional characteristics and was suitable for being processed into different products.
作者
李晓月
刘开昌
陈利容
郭玉秋
巩绪家
张国建
龚魁杰
LI Xiaoyue;LIU Kaichang;CHEN Lirong;GUO Yuqiu;GONG Xujia;ZHANG Guojian;GONG Kuijie(Crop Research Institute,Shandong Academy of Agricultural Sciences,Jinan 250100,China;Dongying Shengyuan Ecological Agriculture Co.,Ltd.,Dongying 257500,China)
出处
《食品科技》
CAS
北大核心
2020年第4期157-163,共7页
Food Science and Technology
基金
山东省重点研发计划项目(医用食品)(2019YYSP016)
山东省农业科学院农业科技创新工程项目(CXGC2016B16)。
关键词
藕粉
功能特性
糊化
老化
凝胶特性
lotus root powder
functional characteristics
pasting characteristics
aging degree
gel properties
