| 不同淀粉添加和老化时间对干米粉品质的影响 |
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| 引用本文： | 吴依云,刘容,覃香妹,陈小梅,潘丽凤. 不同淀粉添加和老化时间对干米粉品质的影响[J]. 食品研究与开发, 2024, 45(9): 62-66 |
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| 作者姓名： | 吴依云 刘容 覃香妹 陈小梅 潘丽凤 |
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| 作者单位： | 1.广西科技大学生物与化学工程学院，广西柳州 545006；2.广西柳州螺蛳粉工程技术中心，广西柳州 545006 |
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| 基金项目： | 广西自然科学基金青年科学基金项目（2022GXNSFBA035490）；广西科技大学“大学生创新创业训练计划”项目（202110594185）；广西科技大学博士基金项目（校科博21Z33） |
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| 摘 要： | 为研究不同淀粉添加和老化时间对干米粉品质的影响，以干米粉复水率、断条率、质构特性、感官特性品质为考察指标，研究干米粉加工过程中不同比例玉米淀粉、木薯淀粉和不同老化时间处理对其品质的影响。结果表明，添加适量淀粉可明显改善干米粉的复水率和断条率；随着老化时间的延长，米粉的硬度、弹性逐渐增大，黏性降低，淀粉链的结构呈现有序化的趋势。因此，添加20%玉米淀粉或40%木薯淀粉老化6 h，干米粉品质较好。
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| 关 键 词： | 干米粉；玉米淀粉；木薯淀粉；老化；品质 |
| 收稿时间： | 2022-10-20 |
Effects of Starch Addition and Retrogradation Time on the Quality of Dry Rice Noodles |
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| WU Yiyun,LIU Rong,QIN Xiangmei,CHEN Xiaomei,PAN Lifeng. Effects of Starch Addition and Retrogradation Time on the Quality of Dry Rice Noodles[J]. Food Research and Developent, 2024, 45(9): 62-66 |
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| Authors: | WU Yiyun LIU Rong QIN Xiangmei CHEN Xiaomei PAN Lifeng |
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| Affiliation: | 1.College of Biological and Chemical Engineering，Guangxi University of Science and Technology，Liuzhou 545006，Guangxi，China；2.Guangxi Liuzhou Luosifen Research Center of Engineering Technology，Liuzhou 545006，Guangxi，China |
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| Abstract: | The effects of starch addition and retrogradation time on the quality of dry rice noodles were studied. The rehydration rate，breaking rate，texture characteristics，and sensory quality were determined for the dry rice noodles produced with different proportions of corn starch and cassava starch and different retrogradation time periods. The results showed that the addition of starch significantly changed the rehydration rate and breaking rate of dry rice noodles. With the increase in retrogradation time，the dry rice noodles showed increased hardness and resilience and decreased viscosity，with the structure of starch chain well arranged. In general，adding 20% corn starch and 40% cassava starch and retrogradation for 6 h could improve the quality of dry rice noodles. |
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| Keywords: | dry rice noodles；corn starch；cassava starch；retrogradation；quality |
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