无矾鲜湿土豆粉感官和断条率的优化研究  

Optimization Study of Sensory Evaluation and Broken Rate of Fresh Wet Potato Noodles Without Alum

作　　者：王娜[1,2] 张垚[1] 艾志录[1,3] 李真[1,3] 徐超[1,2] 范会平[1,2] 

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]河南省冷链食品工程技术研究中心,郑州450002 [3]速冻面米及调制食品河南省工程实验室,郑州450002

出　　处：《中国粮油学报》2017年第8期98-104,共7页Journal of the Chinese Cereals and Oils Association

基　　金："十三五"国家重点研发计划重点专项(2016YFN010104);河南省重大科技专项(161100110100);河南省产学研合作计划项目(162107000054)

摘　　要：研究了8种添加剂对马铃薯淀粉回生值、咀嚼性、黏性和凝胶强度的影响,筛选出魔芋胶、卡拉胶和硬脂酰乳酸钙钠作为鲜湿土豆粉品质改良的添加剂,并以其添加量为主要因素,以土豆粉的断条率和感官评分为响应值设计响应面试验。结果表明当魔芋胶添加量为0.29%,卡拉胶为0.53%、硬脂酰乳酸钙钠为0.10%时得到的土豆粉断条率为10%,感官评分为10.60,结果与试验预测值相对误差小,且断条率、感官评分和质构特性均接近传统土豆粉的品质。According to the influence of 8 different additives on potato starch setback, chewiness, gumminess and gel strength, konjac gum, carrageenan and CSL - SSL were used as additives to improve the quality of fresh wet potato noddles. In the response surface optimization, the amounts of additives were performed as the main factor, and the sensory score and ratio of broken of potato noodles were performed as response value. The results indicated that the sensory score and ratio of broken of fresh wet potato noodles were 10.60 and 10% when 0.29% konjac gum, 0.53% carrageenan and 0. 1% CSL - SSL were added. The relative error of the results and the predictions were small, and the ratio of broken, sensory score and textural properties of the fresh wet potato noodles were close to the traditional potato noodles.

关 键 词：土豆粉 添加剂 明矾 断条率 感官评分 

分 类 号：TS236.5[轻工技术与工程—粮食、油脂及植物蛋白工程]