马铃薯泥和面对挂面品质的影响  

Effect of Cooked Mashed Potato on Dry Noodle Quality

作　　者：田晓红[1,2] 谭斌 吴娜娜[1] 翟小童[1] 汪丽萍[1] 刘艳香[1] 刘明[1] Tian Xiaohong;Tan Bin;Wu Nana;Zhai Xiaotong;Wang Liping;Liu Yanxiang;Liu Ming(Academy of National Food and Strategic Reserves Administration,Beijing 100037;Collaborative Innovation Center for Modern Grain Circulation and Safety,Nanjing 210023)

机构地区：[1]国家粮食局科学研究院,北京100037 [2]江苏省现代粮食物流与安全协同创新中心,南京210023

出　　处：《中国食品学报》2021年第8期193-199,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2018YFC1602105)。

摘　　要：使用马铃薯熟泥代替水和面制作小麦粉挂面、全麦粉挂面、糙米粉挂面、糙小米挂面、玉米粉挂面、白高粱挂面、红高粱挂面、豌豆粉挂面、甜荞粉挂面、苦荞粉挂面10种挂面,分析马铃薯熟泥对挂面的色泽、蒸煮品质、感官品质和质构品质的影响,探讨马铃薯熟泥提高挂面品质的作用。结果表明:使用马铃薯泥能够提高花色挂面的表面L值,降低a值,提高花色挂面煮后的硬度。使得挂面平均断裂距离从18.3 mm提至21.6 mm,提高了18%,平均断裂强度从7.35 g提高到12.93 g,提高了76%,大大增强了花色挂面的柔韧性和强度,蒸煮品质没有明显降低,感官品质平均降低1.96分。结论:马铃薯熟泥代替水和面制作挂面,可以提高挂面的韧性和强度。In this study,ten kinds of characteristic noodles,such as wheat flour dry noodles,whole-wheat flour dry noodles,brown rice flour dry noodles,millet flour dry noodles and corn flour dry noodles,white sorghum dry noodles,red sorghum dry noodles,pea flour dry noodles,sweet buckwheat dry flour noodles,tartary buckwheat flour dry noodles were made by using cooked mashed potato instead of water and flour.Discuss the influence of cooked mashed potato on the appearance,color,cooking quality and texture quality of the dry noodles,so as to provide data support for the application of potato in the dry noodles.The results showed that the use of cooked mashed potatoes could improve the surface L value,decrease a value and improve the firmness of the dry noodles.The average breaking distance of dry noodles was increased from 18.3 mm to 21.6 mm,which was 18%higher,and the breaking strength was increased from 7.35 g to 12.93 g,which was 76%higher,greatly enhancing the flexibility and strength of the dry noodles.The cooking quality was not significantly reduced.Sensory quality decreased by 1.96 points on average.Instead of water and flour,cooked mashed potato can improve the toughness and strength of the Chinese dry noodles.

关 键 词：马铃薯 和面 挂面 品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]