| In recent years,with the implementation of potato staple food industry development strategy in our country,potato as an important grain and vegetable crops and one of the main raw materials for extracting starch,its industry is booming.In this study,the effects of sucrose,sodium chloride,sodium alginate and tea polyphenols on the gelatinization properties of potato starch as well as the effects of processing parameters on the quality and a method for the production of non-alum potato starch sheets jellywere investigated.Results are as follows:(1)With the increase of sucrose content,the solubility and swelling power of potato starch and transparency,viscosity,gelatinization enthalpy,gel hardness and freeze-thaw stability of potato starch paste increased(P<0.05)as well as the rate of agglomeration decreasesd and there was no significant change in starch gel elasticity and cohesion(P>0.05).(2)With the increase of sodium chloride content,the solubility and gelatinization temperature increased of potato starch increased(P<0.05).The transparency,swelling power,viscosity,gel hardness of potato starch decreased as well as the rate of agglomeration accelerated and the freeze-thaw stability enhanced(P<0.05).(3)With the increase of sodium alginate content,the solubility,gelatinization enthalpy and gel elasticity of potato starch had little change significantly(P > 0.05).The transparency,viscosity and the rate of agglomeration of potato starch paste decreased as well as the gelatinization temperature and the gel hardness of potato starch increased and the freeze-thaw stability enhanced(P<0.05).(4)With the increase of tea polyphenols content,the solubility and swelling power of potato starch increased as well as the gelatinization temperature and enthalpy decreasesd(P<0.05).The transparency,viscosity,the rate of agglomeration and the gel hardness of potato starch paste decreasesd(P<0.05)and the freeze-thaw and gel elasticity of potato starch had little change significantly(P>0.05).(5)With the material-water ratio rised,the boiling loss of potato starch sheets jelly decrease first,then increased.With the water temperature increased and the extensionof gelatinization time,the boiling loss and broken rate of potato starch sheets jelly were significantly decreased(P<0.05).With the drying temperatureincreased,the boiling loss of potato starch sheets jelly increased significantly(P<0.05),and the breaken rate had little significantly change(P> 0.05).The results of orthogonal experiment indicated that the best processing parameters of making potato starch sheets jelly were 1.0:5.0 of material-water ratio,3minutes of gelatinization time under 100℃ of water temperature and then drying under 30℃.The boiling loss and broken ratio of potato starch sheets jelly was 10.79±0.76% and 18.33±2.88% respectively under the optimized conditions.(6)The effect of sodium alginate was greater than that of sucrose on the boiling loss,and greater than that of salt on the broken ratio,while less than that of tea polyphenols on the tensory score of potato starch sheets jelly during making it.With sodium alginate,sucrose,salt and tea polyphenols as modifier,the optimal contents of these were 0.30%,2.00%,2.00% and 0.05%,respectively.Under this condition,compared with addition of alum potato starch sheets jelly,the non-alum potato starch sheets jelly was superior or no significant difference on other indexes,besides slightly less elastic than the former.Therefore,the formula could be used instead of alum to produce the non-alum potato starch sheets jelly. |
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