期刊论文

Optimized Technology for Improving Sweet Potato Starch Noodle by Heat-Moisture Treatment

Wu, W.

中文

中国粮油学报

1003-0174

2016

31

10

114-119,130

10.3969/j.issn.1003-0174.2016.10.019

湖南农业大学东方科技学院青年科学研究基金（14QNZ10）；

本校为第一且通讯机构

红薯淀粉糊化特性回生值是影响红薯粉条品质的关键因素,湿热改性技术对红薯淀粉粉条品质有明显的改善效果。为了提供一种绿色安全高效生产粉条用的红薯淀粉产品,试验以红薯淀粉回生值为响应值,根据单因素试验结果建立Box-Behnken模型对改性技术进行优化。利用响应面分析法探讨红薯淀粉含水量、湿热处理温度和湿热处理时间3因素对湿热改性红薯淀粉回生值的影响。优化的工艺条件为:红薯淀粉含水量34%、湿热处理温度105.8 ℃、湿热处理时间1 h。在此条件下得到的湿热改性红薯淀粉制备的粉条品质显著(P

Setback of sweet potato starch gelatinization characteristic is the key factor that influences the quality of sweet potato starch noodle, and the heat-moisture treatment (HMT) has obvious improvement effect on the quality of sweet potato starch noodle. In order to obtain a green, safe and highly efficient sweet potato starch product for the production of vermicelli, taking setback as response value, a Box-Behnken model was established on the basis of single factor experiment results to optimize the modified technique. A response surface analysi...