中文摘要：

为了研究原料淀粉特性对水晶皮质构品质的影响,该文选用小麦、玉米、马铃薯、木薯、绿豆5种淀粉原料,测定并分析淀粉颗粒特性、破损淀粉含量、糊化特性与水晶皮的透明性、质构等品质的关系。结果表明：不同来源的淀粉制作水晶皮品质差异较大,小麦淀粉皮品质最好,其次是马铃薯、木薯、玉米淀粉皮,绿豆淀粉皮品质最差。淀粉颗粒特性、破损淀粉含量与水晶皮品质指标密切相关。平均粒径、膨胀度越大,水晶皮亮度、透明性越好;适宜的破损淀粉含量能够保证水晶皮较好的综合质构品质;淀粉的糊化特性与水晶皮品质指标之间存在显著相关性;淀粉峰值粘度和衰减值与水晶皮透光率呈极显著正相关。谷值粘度、最终粘度、回生值与水晶皮硬度、弹性、咀嚼性、剪切力呈极显著正相关,起始糊化温度与水晶皮品特性相关性不显著。因此,在水晶皮制作进行原料选择时,可以测定淀粉粒径、膨胀度、峰值粘度、衰减值来预测淀粉皮亮度与透光率;测定淀粉破损淀粉含量、谷值粘度、最终粘度、回生值来预测淀粉皮适口性等品质特性。该文旨在为加工水晶产品原料选择以及品质改善提供基本的理论支撑。

英文摘要：

High transparency and delicate taste are the most important quality indices of the crystal starch products. In order to clarify the effect of starch characteristics on the crystal products＇ textural quality, 5 kinds of starch originated from wheat, corn, potato, cassava and mung bean were selected as research material to determine the starch granule property,damaged starch content, gelatinization property, as well as their correlation with crystal skin transparency and texture quality. The brightness, transparency and texture properties were chosen as indices for evaluating the quality of crystal starch product, which could not only reflect the product palatability, but also avoid the difference of artificial factors. The indices were determined by the colorimeter, the ultraviolet-visible spectrophotometer and the texture analyzer, respectively.The experiment was carried out in Henan Agricultural University from March to June in 2015. The results showed that different starch skin showed significant difference in the quality. By evaluating the starch skin brightness, transparency and texture qualities, the wheat starch skin showed the best quality, followed by potato, cassava and corn. The worst quality was found in mung bean starch product. The brightness of wheat starch skin was 77.81, which was the highest brightness in research. The wheat starch skin had the light transmittance of 22.83%, and it also had better chewiness, more moderate hardness, springiness and firmness under the same condition. Therefore, wheat starch skin demonstrated the best palatability to make crystal skin, because it had more excellent quality characteristics. The average particle size of starch was significantly and positively correlated with crystal skin brightness and light transmittance, which should be attributed to the reason that starch molecules with larger size were easier to swell and be fully extended. The average particle size of starch was significantly and negatively correlated with crystal skin springiness and chewiness