CAJ | 학술논문

为了研究粉条加工过程中原料淀粉的糊化及凝胶特性对粉条品质的影响，该文对绿豆、红薯、马铃薯、大米和玉米等5种原料淀粉的糊化凝胶特性及其粉条品质进行了测定，并对淀粉糊化凝胶特性与淀粉粉条品质之间的关系进行探讨。结果表明：5种淀粉原料所制的粉条中，绿豆粉条的品质是较好，其次就是马铃薯粉条和红薯粉条，大米粉条和玉米粉条的品质较差；淀粉的糊化特性与粉条品质之间具有显著相关性，按显著程度的大小（P值大小）依次是：峰值黏度>谷值黏度>衰减值>回生值、最终黏度；淀粉凝胶的硬度、弹性、黏性和咀嚼性对粉条品质的影响较大，按显著程度的大小（P值大小）依次是：硬度>黏性>咀嚼性>弹性。在粉条加工原料选择及粉条品质改善中可以考虑用谷值黏度、回生值以及淀粉凝胶特性特征值回复性、咀嚼性和黏性作为考核衡量指标。研究结果为粉条生产中原料选择及品质改善提供参考依据。
위료연구분조가공과정중원료정분적호화급응효특성대분조품질적영향，해문대록두、홍서、마령서、대미화옥미등5충원료정분적호화응효특성급기분조품질진행료측정，병대정분호화응효특성여정분분조품질지간적관계진행탐토。결과표명：5충정분원료소제적분조중，록두분조적품질시교호，기차취시마령서분조화홍서분조，대미분조화옥미분조적품질교차；정분적호화특성여분조품질지간구유현저상관성，안현저정도적대소（P치대소）의차시：봉치점도>곡치점도>쇠감치>회생치、최종점도；정분응효적경도、탄성、점성화저작성대분조품질적영향교대，안현저정도적대소（P치대소）의차시：경도>점성>저작성>탄성。재분조가공원료선택급분조품질개선중가이고필용곡치점도、회생치이급정분응효특성특정치회복성、저작성화점성작위고핵형량지표。연구결과위분조생산중원료선택급품질개선제공삼고의거。
Starch noodles have been a Chinese favorite food for at least 1400 years. Starch noodles are consumed as a staple food in dishes or in soups regularly in China. Starch is the main ingredient in the production of starch noodles. With the absence of gluten compared with wheat flour, the quality of starch noodles depend on the physical-chemical, thermal, and rheological properties of starch. The influence of starch on starch noodle quality is noticed as a result of the retrogradation step included in the manufacturing process. Furthermore, prerequisites for retrogradation depend on the starch properties of gelatinization and gel. The characteristics of starch noodles were mainly dependent on starch gelatinization and gel properties during the manufacturing process in the heat treatment process. After starch gelatinization forms certain flexibility and strength in the gel, the strength of the gel characteristics directly affect the processing qualities and performance of starch noodles. Many studies think starch gelatinization properties of RVA (rapid viscosity analyzer) parameters can predict the qualities of corresponding starch noodles. However, the relationship research reports on the properties of starch gelatinization and gel and the qualities of noodles are concentrated in different varieties of the same plant sources. Research in different plant sources of starch gelatinization and gel properties and starch noodles’ qualities relationships remain uncertain. In order for starch properties of gelatinization and gel to predict starch noodle quality, this paper investigated the relationship between the gelatinization and gel properties of starch and the texture and cooking qualities of their starch noodles. This was conducted by studying the correlation of the gelatinization and gel properties of five original starches and their noodles’ qualities and exploring the effect properties of starch have on the quality of starch noodles’ parameters. The five starch materials are from mung bean, sweet potato, potato, rice, and corn. The results showed that these five starch noodles have different qualities. By evaluating the starch noodles cooking and texture qualities, the mung bean resulted as the best, followed by the potato and sweet potato, and rice and corn were the worst. The results also indicated that starch gelatinization properties and their noodles have a significant correlation. These influential parameters were related according to the p value:peak viscosity>valley viscosity value>attenuation value>setback viscosity, final viscosity. In addition, starch gel hardness, elasticity, viscosity, and chewiness have a bigger influence on the quality of starch noodles, according to the degree of significant size value (p) in turn is:hardness>viscosity>chewiness>elasticity. A significant correlation was seen between the quality of starch noodles and the parameters of valley viscosity, setback, resilience, chewiness, and sticky. This was considered an important way of predicting the qualities of starch noodles and can be regarded as the major indexes for starch noodle raw material selection. These research results can provide a sensitive method for monitoring the quality of starch for starch noodles production and explore a convenient method for evaluating the qualities of starch noodles. In doing so, this can provide the theory basis for starch noodles’ qualities improvement.