马铃薯-籼米粉特性及其挤压成型品质

为推进马铃薯主食化研究,将马铃薯全粉和籼米粉混合并通过螺杆挤压技术制备米粉。研究添加马铃薯全粉对籼米粉糊化、流变、凝胶质构、微观结构以及对米粉蒸煮、质构和色差等品质的影响。结果表明,与纯籼米粉相比,马铃薯全粉增加,混合粉糊化后的糊化特征参数、弹性模量、黏性模量、凝胶强度均降低,凝胶流动性更好,呈现较少、均匀程度相同的孔状结构,且连接较紧密。米粉的蒸煮时间、透射比亦降低,而吐浆值和断条率升高。米粉质构特征值呈降低趋势,与凝胶质构变化一致。添加20%马铃薯全粉能使米粉亮度值L显著减小,红值a显著增大;30%马铃薯全粉能使黄值b显著增大。综合各项指标,马铃薯全粉添加量在30%以内,米粉仍具有可接受的品质。

Properties of Rice-Potato Blends and the Quality Properties of Extruded Rice Noodles

To promote the research of potato staple food, the potato flour and indica rice flour were mixed and extruded to produce rice noodles. The effects of potato flour addition on pasting, rheological, gel texture and microstructure of rice flour were investigated. The cooking properties, texture properties and color properties of extruded rice noodles were aslo studied. The results showed that with the increasing proportion of potato flour, gelatinization characteristics parameters, storage modulus, loss modulus and gel strength were all decreased compared with the control group, and the gel samples incorporated with potato flour displayed better gel mobility, less pores and the connecting more closely. The cooking time and transmittance were aslo decreased. However, the cooking loss and broken rate of extruded potato rice noodles increased. The texture properties value of extruded rice noodles showed decreased trends. There was the same changing tendency of texture properties between rice noodles and rice gel. What is more, the brightness value L of rice noodles decreased significantly and red value a increased significantly adding 20 % of potato flour. The yellow value b increased significantly by adding 30% of potato flour. Comprehensive considering the indicators, potato-rice noodles still had an acceptable quality when potato flour was added within 30 %.