35%马铃薯全粉方便面生产工艺优化  

Production process optimization of 35% potato instant noodles

作　　者：李彩霞[1] 刘玉环[1] 焦扬[1] 岳燕丽 LI Caixia;LIU Yuhuan;JIAO Yang;YUE Yanli(College of Agriculture and Biotechnology,Hexi University,Zhangye 734000)

机构地区：[1]河西学院农业与生物技术学院

出　　处：《食品科技》2019年第11期192-200,共9页Food Science and Technology

基　　金：甘肃省重点研发计划项目(17YF1NG050);甘肃省河西走廊特色资源利用重点实验室项目

摘　　要：以小麦面粉和马铃薯全粉为主要原料制备马铃薯方便面,研究马铃薯全粉、谷朊粉、食盐和水添加量以及醒发温度对方便面蒸煮品质和感官评分的影响,利用主成分分析和响应面法优化马铃薯方便面的生产工艺,得到35%马铃薯全粉方便面(后面简称马铃薯方便面)的最佳工艺参数:谷朊粉添加量3%、食盐添加量0.6%、水添加量41%、醒发温度35℃,此时马铃薯方便面的品质最佳,回归模型的规范化综合得分为0.945,与预测值0.952很接近。说明以马铃薯方便面的规范化综合得分为响应值建立的回归模型预测效果较好。Potato instant noodles were made from wheat flour and potato whole flour. In this paper, the effects of potato whole flour, gluten, salt, water and the waking temperature on the cooking quality and sensory score of instant noodles were studied. The production process of potato instant noodles was optimized by principal component analysis and response surface methodology. The optimum process parameters of 35% potato whole flour instant noodles(hereinafter referred to as potato instant noodles) were obtained: 3% gluten, 0.6% salt, 41% water and 35 ℃ waking temperature. At this time, the quality of potato instant noodles was the best. The standardized comprehensive score of regression model was 0.945, which was close to the predicted value of 0.952. The results showed that the regression model based on the standardized comprehensive score of potato instant noodles was effective.

关 键 词：马铃薯方便面 工艺优化 主成分分析 响应面法 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]