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投稿时间：2016-04-27
投稿时间：2016-04-27
中文摘要: 采用双螺杆挤压机对小麦淀粉、玉米淀粉、木薯淀粉、马铃薯淀粉以及它们的复配粉进行挤压处理并获得相 应的面条，通过测定面条的拉伸特性、剪切特性及TPA特性来研究不同淀粉对挤压面条品质的影响。结果发现，马铃 薯淀粉挤压面条品质最好，木薯淀粉次之，小麦淀粉、玉米淀粉挤压面条品质略差，含小麦淀粉的复配粉挤压面条品 质低于对应的单一品种淀粉，含薯类淀粉的复配粉挤压面条品质好于小麦、玉米淀粉的复配粉。研究认为，薯类淀粉 及含薯类淀粉的复配粉挤压面条品质优良，可以满足糖尿病肾病患者对低蛋白主食产品多样性的需求。
Abstract:With wheat starch，corn starch，cassava starch，potato starch and their pre-mixed powder as the material，then extruded by twin-screw extruder and obtained the corresponding noodles；the study discussed the effect of different kinds of starch on the quality of extruded noodles by measuring their tensile property，shear property，and TPA property. Results showed that the quality of potato starch extruded noodle was best，and then cassava starch，the wheat starch and corn starch were slightly bad，the quality of the pre-mixed powder which contained wheat starch extruded noodle was lower than the corresponding single variety，the mixed powder contained root starch was better than the mixture of wheat starch and corn starch. This study suggested that noodle extruded with root starch and mixed starch contained root starch has good quality，this could be satisfied the diabetes nephritis patients' demand for the product diversity of low protein diet.
文章编号：201702019 中图分类号： 文献标志码：A
基金项目:山东省农业科学院青年科研基金项目“挤压熟化过程中淀 粉糊化机理的研究”（2015YQN48）；山东省科技重大专项（产业转型升 级）项目“小麦精深加工及特殊医用食品研究与产业化”（2015ZDZ-X05005）
| 作者 | 单位 |
| 陶海腾1，2，李倩1，刘丽娜1，邱斌1，刘玮1，宗爱珍1，徐同成1，杜方岭1，* | 1.山东省农业科学院 农产品研究所 山东省农产品精深加工技术重点实验室，山东 济南 250100；2. 齐鲁工业大学 食品科学与工程学院，山东 济南250353 |
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