杂粮添加比例对马铃薯荞麦面团质构特性和挂面品质的影响  

Effects of Grain Addition Ratio on Potato Buckwheat Dough’s Mechanical Texture and Noodles’ Quality

作　　者：王子晗 白鸥 曹有福[2] 佟世生[1] 高少泽 王梦 尹学清[2] 张小燕[2] WANG Zihan;BAI Ou;CAO Youfu;TONG Shisheng;GAO Shaoze;WANG Meng;YIN Xueqing;ZHANG Xiaoyan(Beijing City University,Beijing 100083,China;Chinese Academy of Agricultural Mechanization Sciences,Beijing 100083,China)

机构地区：[1]北京城市学院,北京100083 [2]中国农业机械化科学研究院,北京100083

出　　处：《食品科技》2020年第4期139-145,共7页Food Science and Technology

基　　金：国家重点研发计划项目(2016YFD0401300);国家马铃薯产业技术体系项目(CARS-10-P28);2019年北京高等学校高水平人才交叉培养“实培计划”毕设(科研类)项目。

摘　　要：中国是马铃薯产销大国,马铃薯主食制品加工获得国家高度关注,马铃薯杂粮复合产品是近年来主食产品发展趋势之一。试验利用马铃薯鲜薯薯浆进行马铃薯荞麦挂面加工,在30%质量分数的马铃薯鲜薯薯浆添加条件下,利用Z-score标准化法和雷达图分析法对不同荞麦粉添加比例的面团质构特性和挂面综合品质进行分析。结果表明,不同荞麦粉添加比例对马铃薯荞麦面团质构特性(硬度、弹性、黏附性、内聚性、胶着性、咀嚼性和起始模量)的影响趋势各异,适量的薯浆和荞麦粉添加量对面团加工特性影响不明显。测试分析马铃薯荞麦挂面的水分、酸度、自然断条率、熟断条率、烹调损失率和折断力,进行Z-score标准化并绘制雷达图,添加比例为0:10时雷达面积最大为12.61,添加比例低于3:7时,雷达面积差异不大,即当荞麦粉添加量不超过总干粉质量的30%,既能强化营养价值,且基本不影响马铃薯荞麦面团的加工性能和挂面制品的综合品质,可为马铃薯鲜薯的主食化加工和杂粮综合利用提供参考和借鉴。China is one of the large countries in potato production and consumption,and the processing of potato staple food has received national attention.Potato-grain composite staple food processing is one of the trends of staple food development in recent years.The processing of buckwheat noodles was carried out by using fresh potato pulp instead of water.Under the condition of adding potato pulp with mass fraction of 30%,the dough texture characteristics and the comprehensive quality of noodles were analyzed by Z-score standardization and radar chart analysis.The results showed that the influence of different proportion of buckwheat flour on the texture characteristics of potato buckwheat dough (hardness,springiness,adhesion,cohesion,gumminess,chewiness and initial modulus) was different,while the influence of appropriate proportion of potato pulp and buckwheat flour on the dough processing characteristics was not obvious.Moisture,acidity,natural broken rate,cooked broken rate,cooking loss rate and breaking force of processed noodles were tested.Using Z-score standardization and map radar chart analysis,results showed that radar area was 12.61 when adding proportion was 0:10.When the adding proportion was less than 3:7,there was no obvious difference in radar area.Conclusions suggested that buckwheat powder less than 30% of the total quality of dry powder can strengthen the nutritional value while rarely affect the processing performance of the dough and comprehensive quality of the noodles.The results can provide reference for the processing of staple food with fresh potato and comprehensive utilization of grains.

关 键 词：马铃薯 鲜薯薯浆 荞麦粉 质构特性 雷达图 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]