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采用TA.XT.Plus质构仪研究了淀粉的浓度、热处理时间、pH和离子强度等因素对崇礼蚕豆淀粉凝胶的强度和质构特性的影响。结果表明:蚕豆淀粉浓度从6%增加到14%时,淀粉凝胶的凝胶强度,以及凝胶的硬度、胶黏度、咀嚼性等质构特性分别从47.2、113.916、109.351、102.234g增加到627.6、1993.353、1744.267、1718.657g。8%的蚕豆淀粉糊化过程中热处理40min形成的淀粉凝胶强度、硬度、黏聚性、胶黏度、回复性均达到最大值,热处理30min时淀粉凝胶的弹性、黏附性、咀嚼性值为最高。pH5.0的体系8.0%的蚕豆淀粉形成的凝胶强度达到最大值192.3g,pH对蚕豆淀粉凝胶的弹性、黏附性、回复性等质构特性的影响不显著。8%蚕豆淀粉在0.05mol/L的NaCl体系中形成的凝胶强度达到最大值176.5g,8.0%的蚕豆淀粉在0.001～0.05mol/L的NaCl的体系中,蚕豆淀粉凝胶的硬度、弹性、胶黏度、咀嚼性和回复性等质构特性随着NaCl浓度的增加而增加。
The effect of starch concentration, heat treatment time, pH and ionic strength on the starch starch gel strength and texture properties of Chongli was studied by TA.XT.Plus texture analyzer. The results showed that when the starch concentration of Vicia faba increased from 6% to 14%, the gel strength of starch gel, and the hardness, adhesiveness and chewiness of the gel increased from 47.2, 113.916, 109.351 and 102.234g respectively 627.6, 1993.353, 1744.267, 1718.657g. The starch gel strength, hardness, cohesiveness, adhesiveness and recovery reached the maximum after heat treatment for 40min in the process of gelatinization of broad bean starch (8%), the elasticity, adhesion and chewiness of starch gel were highest. The pH value of the system 8.0% of the broad bean starch gel strength reached the maximum 192.3g, pH on the broad bean starch gel elasticity, adhesion, recovery and other texture characteristics of the insignificant. The hardness and elasticity of broad bean starch gel in the 0.05mol / L NaCl system reached the highest value of 176.5g and that of 8.0% broad bean starch in the range of 0.001 ~ 0.05mol / L NaCl. , The viscosity, chewiness and recovery of the texture properties such as with increasing NaCl concentration increased.