新疆拌面用马铃薯复配面团的研究  

Study on Compound Dough of Potato Mixed with Xinjiang Noodles

作　　者：张晓璐 王一帆 吴振 颜子文 达菊庆 周建中 ZHANG Xiao-lu;WANG Yi-fan;WU Zhen;YAN Zi-wen;DA Ju-qing;ZHOU Jian-zhong(College of Food Science and Pharmaceutics,Xinjiang Agricultural University,Urumqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院

出　　处：《中国果菜》2019年第10期6-11,20,共7页China Fruit & Vegetable

基　　金：新疆农业大学国家级大学生创新创业训练计划项目（201710758032）

摘　　要：本文研究了马铃薯泥、马铃薯淀粉、马铃薯全粉、面团醒发时间、食盐添加量对马铃薯复配面团的影响,通过其质构特性及感观评定,优化得到新疆拌面用马铃薯复配面团的最佳工艺,即以添加量为15%的马铃薯全粉作为复配原料,添加食盐含量为0.4%,醒发时间为90 min。In this paper,the effect of potato mashed,potato starch,potato whole flour,dough awakening time,salt added amount on potato compounddough,through its texture characteristics and perception assessment,summed up the best technology of compound dough of potato mixed with Xinjiang noodles.With 15%of the added potato whole powder as the mixing raw material,the salt content was 0.4%,the wake-up time was 90 min.

关 键 词：拌面 马铃薯 面团 质构特性 感观评定 

分 类 号：TS205[轻工技术与工程—食品科学]