| 刘伟峰，张友胜，黄利华，赵甜甜，焦文娟，张业辉.马铃薯淀粉添加量对腐竹品质的影响[J].广东农业科学,2021,48(7):145-151 |
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马铃薯淀粉添加量对腐竹品质的影响 |
| Effects of Addition of Potato Starch on Quality of Yuba |
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| DOI：10.16768/j.issn.1004-874X.2021.07.018 |
| 中文关键词: 腐竹 马铃薯淀粉 机械性能 微观结构 品质 |
| 英文关键词: yuba potato starch mechanical performance microstructure quality |
| 基金项目:清远市科技计划项目（DZXQY024）；广东省现代农业产业技术体系创新团队建设专项资金（2019KJ117）；广东省农业科学院人才项目（R2018PY-JX002） |
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| 中文摘要: |
| 【目的】市售腐竹品质差异较大，研究不同马铃薯淀粉添加量对改善腐竹品质的影响，优化腐竹
的生产制备工艺。【方法】以大豆为原料，分析不同马铃薯淀粉添加量对腐竹得率、机械性能、色泽及其微观
结构等品质特性的影响。【结果】添加马铃薯淀粉在 0~8% 范围内，可以显著提高腐竹得率、机械强度和亮度；
添加马铃薯淀粉 8%~12%，腐竹得率、机械强度及亮度均呈现下降趋势，同时，腐竹蒸煮损失率呈先降低后升
高的趋势。当马铃薯淀粉添加量为 8% 时，腐竹得率、机械强度、亮度及损失率分别为 52.23±0.17、3.16±0.46、
65.49±1.52、15.13（±1.1）%。红外光谱分析表明，蛋白质和马铃薯淀粉间产生了氢键相互作用；电镜结果显
示，与未添加马铃薯淀粉相比，添加马铃薯淀粉使腐竹表面均匀，表面孔隙较少，且孔尺寸较小、孔分布均匀。
【结论】腐竹中添加 8% 的马铃薯淀粉，其品质特性最好。研究结果可为腐竹加工生产提供参考。 |
| 英文摘要: |
| 【Objective】There is a great difference in the quality of commercial yuba.The effects of different addition
ratios of potato starch on the quality of yuba were studied to optimize the production and preparation process of yuba.【Method】
With soybeans as raw materials, the yield, mechanical properties, color and microstructure of yuba with different addition
ratios of potato starch were analyzed.【Result】When the addition ratio was in the range of 0-8%, the potato starch could
significantly improve the yield, mechanical strength and brightness of yuba. When the addition ratio was in the range of 8%-
12%, the yield, mechanical strength and brightness of yuba showed a downward trend, meanwhile, the cooking loss decreased
first and then increased. The yield, mechanical strength, brightness and cooking loss rate were 52.23±0.17, 3.16±0.46,
65.49±1.52 and 15.13（±1.1）% respectively when the addition ratio of potato starch was 8%. FTIR spectroscopic
analysis showed that there was a hydrogen bond interaction between protein and potato starch. SEM showed that, compared
with the group without adding potato starch, the surface of yuba with potato starch was uniform with fewer surface holes, in addition, the size of the holes was small and the holes were evenly distributed.【Conclusion】The quality of yuba is the
best when adding with 8% of potato starch. The results of this study can provide a theoretical reference for the production and
processing of yuba. |
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