马铃薯全粉干脆面的制作工艺研究  

PROCESSING TECHNOLOGY OF CRISPY POTATO POWDER NOODLES

作　　者：郭祥想 孟会玲[1] 李雪琴[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2016年第2期38-43,54,共7页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金项目(U1304331);国家科技支撑计划(2012BAD37B04)

摘　　要：以特一粉为对比,研究添加15%马铃薯粉对干脆面制作工艺及品质的影响,从蒸面时间、油炸时间和油炸温度三方面研究马铃薯粉对干脆面品质的影响。结果表明:特一粉干脆面的最优工艺为蒸面时间170 s,油炸时间120 s,油炸温度160℃,马铃薯粉干脆面最优工艺为蒸面时间130 s,油炸时间120 s,油炸温度145℃。比较两者的工艺条件可得出,添加15%的马铃薯粉能够缩短蒸面时间,降低油炸温度。比较两种干脆面的品质可知,马铃薯粉干脆面比特一粉干脆面含油率低2.84%,酥脆性更好,感官评分较高。The present study was to investigate the effects of potato powder on the quality of crispy noodles by blending 15% potato powder into first grade flour powder. The quality evaluation was from the aspects of cooking time,fried time and fried temperature. The results showed that the optimum processing conditions of crispy potato powder noodles were as follows： cooking time of 130 s,fried time of 120 s,fried temperature of145 ℃;while the conditions of crispy first grade flour powder noodles were： the cooking time of 170 s,fried time of 120 s,fried temperature of 160 ℃. Comparing the two processing conditions,it could be concluded that adding 15% potato powder could shorten the cooking time,lower the fried temperature and reduce the oil content,which meant that the crispy potato powder noodles had better quality.

关 键 词：马铃薯粉 干脆面 品质 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]