马铃薯全粉热干面制作工艺研究  

Manufacturing Technology of Hot-and-dry Noodles from Potato Starch

作　　者：施建斌[1] 蔡沙[1] 何建军[1] 陈学玲[1] 蔡芳[1] 涂艳华 陈成[1] 梅新[1] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心农产品加工分中心,武汉430064

出　　处：《湖北农业科学》2016年第24期6545-6549,共5页Hubei Agricultural Sciences

基　　金：湖北省农业科技创新中心资助项目(2016-620-000-001-035);武汉市晨光计划项目(2016070204010109);湖北省农业科学院青年基金项目(2014NKYJJ48)

摘　　要：热干面是湖北的特色小吃,在武汉人早餐中占有重要的地位,随着国家马铃薯(Solanum tuberosum)主食化的推进,在武汉以热干面作为马铃薯主食化的载体,对于推动马铃薯主食化战略具有相当大的作用。以马铃薯全粉为原料,针对马铃薯全粉添加后面团中面筋蛋白含量下降的问题,探讨马铃薯全粉添加量、碱添加量、食盐添加量以及谷朊粉添加量对马铃薯热干面蒸煮特性、感官品质以及质构特性的影响,采用单因素试验及正交试验,确定了马铃薯全粉热干面最佳配方工艺,即全粉添加量为30%,谷朊粉添加量为5%,加碱量为0.4%,加盐量为1.0%。Hot-and-dry noodles is a special food in Hubei province and plays an important role in breakfast for Wuhan citizens. With advance of the potato（Solanum tuberosum） staple food strategy in China, taking hot-and-dry noodles as a carrier for the strategy in Wuhan, which can play an important role to the promotion of potato staple food strategy. To dissolve the problem of low gluten protein content in the dough diluted by the addition of potato starch, the effects of additive amounts of potato starch, soda, salt, and vital gluten on cooking property, sensory quality, and texture character of potato hot-and-dry noodles were evaluated. The optimum formulation conditions of potato hot-and-dry noodles determined by using singles-factors and orthogonal experiments were as follows ： potato starch 30%, vital gluten 5%, soda 0.4%, and salt 1.0%.

关 键 词：热干面 马铃薯(Solanum tuberosum)全粉 质构特性 蒸煮特性 

分 类 号：S532[农业科学—作物学] TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]