20种蚕豆淀粉物理特性、糊化回生特性与粉丝品质的关系

对20种中国主产区蚕豆淀粉粉丝烹煮品质和感官品质进行了评价,并对蚕豆淀粉的物理特性指标、糊化回生指标与相应的粉丝品质进行相关性分析。淮安大蚕豆等5个蚕豆品种的淀粉制作的粉丝品质最好,而青海马牙等3个蚕豆品种的淀粉制作的粉丝品质较差。蚕豆淀粉部分物理特性指标与粉丝品质的密切相关表现在:持水性越低,溶解度越低,膨润力越低,粉丝品质越好。淀粉的冻藏缩水率、透光率与粉丝的烹煮、感官品质指标相关性不大。蚕豆淀粉的RVA参数与其粉丝感官品质指标密切相关,其中衰减度、峰粘度、保持强度等对其影响最大。蚕豆淀粉凝胶强度越大,粉丝的烹煮品质和感官品质越好。在评价蚕豆淀粉品种的粉丝加工适应性时,一方面可以通过测试蚕豆淀粉的溶解度、持水性、膨润力和凝胶强度来预测其粉丝烹煮品质和感官品质的好坏;另一方面可以用RVA测试蚕豆淀粉,预测其相应的粉丝感官品质的优劣。

Relationship between Physical,Gelatinized,Retrograded Properties of Starches and Their Starch Noodles Qualities from Twenty Broad Bean Varieties in China

The aim of this study is to build the relationship of physical,gelatinized and retrograded properties of starches between the starchy foods qualities.For this,twenty broad bean starches varieties from main cultivated areas in China were chosen and made into the corresponding starch noodles,then the cooking and sensory qualities were evaluated and the correlation between physical,gelatinized,retrograded properties of broad bean starches and qualities of their starch noodles were analysis.It was found that:(1)HADCD,BSDBC,TX2,DBBQC and LYCD starches exhibited the best quality for processing starch noodles;(2)The lower the water binding capacity of broad bean starch,the lower the solubility of broad bean starch,the lower the swelling power of broad bean starch,the better the quality of its noodles;(3)The freeze-thaw syneresis and light transmittance of broad bean starch were not significantly correlative with cooking and sensory quality of their starch noodles;(4)RVA parameters of broad bean starch were markedly correlative with sensory quality of their noodles,especially breakdown,peak viscosity,strength etc;(5)The stronger the gel strength of broad bean starch,the better the cooking and sensory qualities of its starch noodles.From those results,it was concluded that the cooking and sensory qualities of starch noodles by solubility,water binding capacity and gel strength of broad bean starch,and the sensory quality of starch noodles judge by RVA parameters of broad bean starch.