马铃薯燕麦速食面的配方优化  

Research of the Formula Technology of Potato-oat Instant Noodles

作　　者：张园园[1,2] 王德宝[1,2] 王莉梅 乔健敏[1] 马萨日娜[2] 宏生 王晓冬 ZHANG Yuanyuan;WANG Debao;WANG Limei;QIAO Jianmin;MA Sarina;HONG Sheng;WANG Xiaodong(Institute of Agricultural and Livestock Products Processing,Inner Mongolia Academy of Agriculture and Animal Husbandry,Hohhot,Inner Mongolia 010031,China;College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot,Inner Mongolia 010018,China)

机构地区：[1]内蒙古农牧业科学院农畜产品加工研究所,内蒙古呼和浩特010031 [2]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《农产品加工》2020年第20期49-52,55,共5页Farm Products Processing

基　　金：内蒙古农牧业科技创新基金项目(2016CXJJM08,2018CXJJN08)。

摘　　要：以马铃薯全粉、燕麦粉和小麦高筋粉为原料,制作马铃薯燕麦速食面。研究不同原料配比对马铃薯燕麦速食面感官指标、复水率、断条率、质构特性等品质的影响。结果表明,当马铃薯燕麦混粉添加量为50%,马铃薯全粉和燕麦粉配比为1∶1,谷朊粉添加量为3%,食盐添加量为1.5%时,制得的速食面煮熟后光滑爽口、有嚼劲、富有弹性,感官评分为85分,复水率为1.880%,硬度为15.394 N,可为马铃薯燕麦速食面的加工提供参考。In this paper,potato-oat instant noodles were cooked with potato whole powder,oat powder and wheat high-gluten powder as raw materials.The effects of different ratio of raw materials on sensory index,rehydration rate,breakage rate and texture characteristics of potato-oat instant noodles were studied.The results showed that the instant noodles obtained after cooking were smooth and refreshing,chewy and elastic,and had certain nutritional value when the addition amount of mixed potato and oats was 50%,the proportion of potato whole powder and oat powder was 1∶1,the addition amount of wheat gluten was 3%,and the addition amount of salt was 1.5%.The sensory score of this instant noodle was 85 points,the rehydration rate was 1.880%,and the hardness was 15.394 N.So it could be used as a reference for the processing of potato-oat instant noodles.

关 键 词：马铃薯 燕麦 速食面 配方 优化 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]