四种多糖代替明矾改善红薯粉的品质特性

以阿拉伯胶、海藻酸钠、黄原胶、果胶四种天然多糖代替传统红薯粉生产中的明矾，研究了4种添加剂对红薯粉品质的影响。以添加剂种类为因素，添加剂量为水平，通过单因素和复配实验对红薯粉相关品质进行了测试。实验表明4种多糖对红薯粉品质有着不同的影响，其中阿拉伯胶对样品断条率影响较大，当阿拉伯胶添加量为0.1%时，样品断条率最低，为23.51%；海藻酸钠主要影响红薯淀粉流变性质，当添加水平为0.5%时，相应的应力、黏度和法向应力分别为76.97 Pa、3.85 Pa?s、-12.53 Pa；黄原胶对红薯粉的硬度性影响较大，当添加水平为0.2%时，其硬度达到18.83 N；果胶主要影响样品的内聚性、咀嚼性，当添加水平为0.3%和0.1%时，样品的内聚性和咀嚼性分别达到0.70 Ratio和20.51 mJ；而使用0.1%阿拉伯胶、0.4%海藻酸钠、0.4%黄原胶、0.3%果胶与0.2%阿拉伯胶、0.3%海藻酸钠、0.4%黄原胶、0.1%果胶复配而成的复合添加剂，其样品拉伸力分别达到0.60 N、0.62 N，断条率分别为23.25%、24.66%，能够显著提升红薯粉的各项性质，改善红薯粉的品质。结果表明可以通过天然多糖复配的方法有效替代红薯粉上产中有害的明矾。

Enhancing the Quality of Sweet Potato Powder with Four Polysaccharides Instead of Alum

Alum in the traditional production of sweet potato powder was replaced by four kinds of natural polysaccharides: Arabic gum, sodium alginate, xanthan gum, and pectin. By quantifying additive types as the factors and additive dosage levels, the quality of sweet potato powder was tested by single factor and compound composition experiments. The experiments showed that the four additives had different effects on sweet potato powder quality. Arabic gum had a great influence on the breaking rate of the sample, and when the addition amount of Arabic gum was 0.1%, the breaking rate of the sample was the lowest, at 23.51%. Sodium alginate mainly affected the rheological properties of the sweet potato starch. At an addition level of 0.5%, the corresponding stress, viscosity, and normal stress were 76.97 Pa, 3.85 Pa?s, and -12.53 Pa, respectively. The effect of xanthan gum on sweet potato powder hardness was great. When the addition level was 0.2%, the hardness reached 18.83 N. Pectin mainly affected sample cohesion and chewiness. When the addition levels were 0.3% and 0.1%, the cohesion and chewiness of the sample reached 0.70 ratio and 20.51 mJ, respectively. The composite additives consisting of 0.1% arabic gum, 0.4% sodium alginate, 0.4% xanthan gum, 0.3% pectin, and that containing 0.2% arabic gum, 0.3% sodium alginate, 0.4% xanthan gum, and 0.1% pectin significantly improved the sweet potato powder properties and quality. The tensile forces of the samples were 0.60 N and 0.62 N, respectively, and the breaking rates were 23.25% and 24.66%, respectively. This result shows that the harmful substance alum that is used in the production of sweet potato powder can be effectively replaced by the method of compounding natural polysaccharides