变性淀粉对马铃薯全粉小麦复合粉方便面品质的影响  

Effect of modified starch on the quality of instant noodles with potato whole flour and wheat composite flour

作　　者：刘玉环[1] 李彩霞[1] 焦扬[1] 韩雪 LIU Yu-huan;LI Cai-xia;JIAO Yang;HAN Xue(College of Agriculture and Biotechnology,Hexi University,Zhangye 734000,China)

机构地区：[1]河西学院农业与生物技术学院,甘肃张掖734000

出　　处：《甘肃农业大学学报》2020年第2期157-165,174,共10页Journal of Gansu Agricultural University

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：【目的】以小麦粉和马铃薯全粉为主要原料,研究变性淀粉对马铃薯全粉小麦复合粉方便面(简称马铃薯方便面)品质的影响.【方法】在单一变性淀粉试验中,筛选出效果较好的醋酸酯淀粉、羟丙基淀粉、磷酸酯淀粉及辛烯基琥珀酸淀粉酯添加剂;在此基础上,结合主成分分析方法进行复配试验.【结果】单一变性淀粉试验结果表明,醋酸酯淀粉添加比例为3%,羟丙基淀粉、磷酸酯淀粉及辛烯基琥珀酸淀粉酯的添加比例均为2%时对马铃薯方便面品质改善较好;复配试验中,羟丙基淀粉和醋酸酯淀粉的添加比例为1.5%和1.5%,其规范化综合得分为1,马铃薯方便面的品质最佳.【结论】通过主成分分析,得出复配试验的规范化综合得分明显高于单一变性淀粉试验的规范化综合得分,说明变性淀粉复配添加对马铃薯方便面的品质有更为明显的改善作用.【Objective】 To explore the effect of modified starch addition on the quality of instant noodles made up of wheat flour and potato whole flour.【Method】 In the single modified starch test,the acetate starch,hydroxypropyl starch,phosphate starch and octenyl succinic acid starch ester performed better.Based on this result,the principal component analysis was used to find out the best combination.【Result】 The results of single modified starch test showed that the quality of potato instant noodles was better when the proportion of acetate starch was 3%,hydroxypropyl starch,phosphate starch and octenyl succinate acid starch ester were 2%.In the modified starch combination test,when the proportions of hydroxypropyl starch and acetate starch were 1.5 % and 1.5% respectively,the standardized comprehensive score was 1 and the quality of potato instant noodles was the best.【Conclusion】 Through the principal component analysis method,the standard comprehensive score of combination is significantly higher than that of single addition,which indicates that the combination addition of modified starches can significantly improve the quality of potato instant noodles.

关 键 词：马铃薯方便面 变性淀粉 复配试验 主成分分析 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]