【作者】 程杰顺；

【导师】 周先汉；

【作者基本信息】 合肥工业大学 ， 农产品加工及贮藏工程， 2003， 硕士

【摘要】 葛根资源在我省广为分布，既有野生，也可以人工种植，以葛根为原料，采用科学的方法加工提取的葛根淀粉含有人体必需的氨基酸以及硒、、锌、锰等微量元素。葛根原淀粉食用时必须先用凉开水把淀粉调成芡，再用沸水冲调，极易造成淀粉糊化不足，因此生产既冲即食的速溶葛粉对满足当今快节奏的需要，以及加速我省农业产业化进程有着重要的意义。 葛粉直接冲调时极易结块，产生的原因主要是在糊化过程中产生高的粘度，相互之间产生粘连，不易分散。为了解决上述存在的问题，本课题研究中通过添加蔗糖、麦芽糊精、蔗糖酯、磷脂作为分散剂和润湿剂；通过控制糊化温度和产品颗粒大小提高冲溶性。同时通过测定产品的白度、产品糊的粘度、糊的透明度找出这些辅料和添加剂对这些性质的影响规律。在保证冲溶性良好的情况下，使其它的指标也达到较好的效果。 研究结果表明，蔗糖、麦芽糊精的添加量大于12g，蔗糖酯、磷脂添加量大于0.24g后，产品的冲溶性得到明显的改善，它们都随着添加量的增加，糊的粘度都呈下降趋势；蔗糖能增加糊的透明度，麦芽糊精使透明度先下降后上升，蔗糖酯使透明度减小，磷脂对透明度的影响和麦芽糊精相反。通过正交试验确定产品的最终配方为葛粉60g、蔗糖12g、麦芽糊精15g、蔗糖酯0.42g、磷脂0.36g。在对操作工艺参数的试验中发现糊化温度为71℃、产品的颗粒度在40～60目之间产品的冲溶性最好。 由以上配方和工艺参数生产的产品用沸水冲溶能在5分钟内成糊，并且有较好的粘度和透明度。更多还原

【Abstract】 The planted and the natural growing plants of kudzu vine are widely distributed in Anhui province. Kudzu vine root starch was extracted utilizing kudzu vine root as raw material by a specific process. It contains human essential amino acids and trace elements such as Se, Zn, Mn.,etc. It is necessary to firstly turn its starch into cordon with cool boiled water and then mix with boiled water before you eat. It causes the deficiency of gelatinization. The product of instant kudzu vine powder can meet the demands of quick rhythm today. It is important to speed up agriculture industrialization of our province course.It was easy agglomeration to directly mix its powder with boiled water. The higher viscosity during gelatinization causes worse mobility and disperse property. The starch molecules conglutinate one another. In order to solve these problems, we firstly added sucrose, maltose dextrin, sucrose ester and phosphatide to its starch for the purpose of improving surfactant solution and disperse properties; then we controlled the temperature of gelatinization and the size of product to increase instant properties. We found out the rule of auxiliary material exerting the influence on product whiteness, viscosity, light transmittances and by measuring them. On the condition of ensuring favorable fast dissolvability, we made the other values nicer.Results show that the water-mixing properties can be remarkly improved under the content of sucrose, maltose dextrin above 12g; the trend of their viscosity curve went down along with the increase of their contents; but raising content of sucrose, starch paste light transmittances also raised; with changing content of maltose dextrin, light transmittances was first rise and then drop;sucrose ester made light transmittances decrease, the effects of phosphatide and maltose dextrin were on the contrary. We obtained the optimal formula by application of orthogonal tests and found that the ingredients of the optimum recipe were kudzu vine powder 60g, sucrose 12g,maltose dextrin 15g, sucrose ester0.42g and phosphatide 0.36g. We made experiment on the operative technological parameters and found that optimum gelatinization temperature of starch was 71 C and the size of product 40-60 was meshes.The final product can solve with boiled water in 5 minute and its paste properties were nicer.更多还原