马铃薯玉米面条加工工艺研究  

Study on Processing Technology of Potato and Corn Noodles

作　　者：王俊颖[1] 翟立公[1] 汪志强 郭元新[1] 蔡易辉 WANG Junying;ZHAI Ligong;WANG Zhiqiang;GUO Yuanxin;CAI Yihui(School of Food and Drug, Anhui Science and Technology University, Chuzhou, Anhui 233100, China)

机构地区：[1]安徽科技学院食品药品学院,安徽滁州233100

出　　处：《农产品加工》2018年第5期37-41,44,共6页Farm Products Processing

基　　金：安徽科技学院人才引进项目(SPYJ201602);安徽高校自然科学研究重点项目(KJ2016A182)

摘　　要：马铃薯玉米面条是用马铃薯全粉、玉米粉和小麦粉为主要原料制作而成的新型杂粮面条。在马铃薯全粉添加量、玉米粉添加量、食盐添加量、水添加量和黄原胶添加量5个单因素试验的基础上,进行正交试验。通过对面条的断条率和蒸煮损失率的测定及感官评价,确定马铃薯玉米面条的最佳工艺配方。经过正交试验和验证试验的分析,马铃薯玉米面条的最佳配方为马铃薯全粉添加量10%,玉米粉添加量15%,食盐添加量1.0%,水添加量48%,黄原胶添加量0.4%。此工艺条件下所制得的马铃薯玉米面条蒸煮品质和感官品质较好。Potato and corn noodles are made of potato flour,corn flour and wheat flour as the main raw material of the new miscellaneous grains noodles. In this study,orthogonal experiments were carried out on the basis of five single factor tests,including potato flour addition,corn flour addition,salt addition,water addition and xanthan gum addition. Through the determination of the breaking rate of noodles and cooking loss rate of noodles and sensory evaluation,the best formula of potato and corn noodles was determined. Through the analysis of orthogonal test and verification test,the best formula of potato and corn noodles was potato flour 10%, corn flour 15%, salt 1.0%, water 48%, and xanthan gum 0.4%. The cooking quality and sensory quality of the potato and corn noodles were better under the condition of this process.

关 键 词：马铃薯玉米面条 加工工艺 感官评价 蒸煮品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]