高比例马铃薯全粉面条制作工艺研究  

Research on Producing Technology of Noodles with High Proportion of Potato Granule

作　　者：吴笛[1,2] 

机构地区：[1]西昌学院工程技术学院,西昌615013 [2]四川马铃薯工程中心,西昌615013

出　　处：《食品工业》2017年第6期64-67,共4页The Food Industry

摘　　要：马铃薯面条加工及推广是实现马铃薯主粮化战略的重要举措。受马铃薯全粉加水和团后黏性差的影响,马铃薯面条中全粉含量低于35%(达不到主粮化要求)。试验在传统马铃薯面条制作工艺的基础上,通过改善配方及制作工艺,将面条中全粉比例提升至42.3%。同时通过响应面法针对加水量、和面时间、醒发时间以及醒发湿度进行试验优化设计,实现马铃薯面条关于断条率、感官评价及抗性淀粉含量的最优综合特性。优化工艺参数为:加水量36%,和面时间8 min,醒发时间30 min,醒发湿度50%。在此条件下加工出的马铃薯面条断条率5%,感官评价92分,抗性淀粉含量19.65%。面条物理性质及口感接近纯小麦粉面条,并具有更高的营养价值,适合市场推广。Producing and popularizing of potato noodles is an important measure to make potato one of the staple food grains. With the negative effect of weak viscidity of paste caused by potato granule, the proportion of potato ganule in current potato noodles could not reach 35%, which meant potato had no ability to act as a staple food grain. Based on traditional potato noodle producing technology, focus on improvement of recipe and technology, and the proportion of potato granule was successfully promoted to 42.3%. Optimization experimental design focusing on water addition, knead dough time, proofing time and proofing humidity was made with response surface method. Thus, pursuit the optimal overall characteristic about broken noodle rate, sensory evaluation and resistant starch content. The optimal technological parameters were water addition of 5%, knead dough time of 8 min, proofing time of 30 min and proofing humidity of 50%. Under this condition, the broken noodle rate was 5%; The sensory evaluation was 92; The resistant starch content was 19.65%. Physical properties and texture of the product were close to pure wheat noodles, meanwhile it had higher nutritive value, and is suitable for marketing.

关 键 词：马铃薯面条 制作工艺 工艺参数 市场推广 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]