马铃薯湿面条品质改良的研究  

Study on quality improvement of potato fresh noodles

作　　者：于洋 徐艳文[1] 祁岩龙[1] 张忆洁[1] 张俊[1] 宋芳芳[1] YU Yang;XU Yan-wen;QI Yan-long;ZHANG Yi-jie;ZHANG Jun;SONG Fang-fang(Comprehensive test Field of Xinjiang Academy of Agricultural Sciences,Urumqi 830012,China)

机构地区：[1]新疆农业科学院综合试验场,新疆乌鲁木齐830012

出　　处：《粮食与饲料工业》2023年第5期12-17,共6页Cereal & Feed Industry

基　　金：新疆农业科学院青年科技骨干创新能力培养项目(xjnkq-2019020)。

摘　　要：以小麦粉和马铃薯薯浆为主要原料制作马铃薯湿面条,研究4种改良剂对其品质的影响。以样品的质构特性、蒸煮特性和感官评分为评价指标,采用单因素试验及正交试验,确定了4种改良剂的单一最适用量以及复配改良剂的最优组合。木薯抗性淀粉、复合磷酸盐、谷朊粉和硬脂酰乳酸钠(SSL)对马铃薯湿面条的品质均有一定的改善作用。改良剂的最优组合为木薯抗性淀粉4%、复合磷酸盐0.1%、谷朊粉4%和SSL0.12%。复配改良剂可有效改善马铃薯湿面条品质。Potato fresh noodles were prepared with wheat flour and potato and potato pulp as main raw materials,and the effects of 4 kinds of modifiers on the quality were studied.The single factor test and orthogonal test were used to determine the most suitable amount of four food additives and the optimal combination of the compound modifiers by taking the texture characteristics,cooking characteristics and sensory score of the samples as evaluation indexes.Tapioca modified starch,compound phosphate,gluten and sodium stearyl lactate(SSL)could improve the quality of potato fresh noodles to some extent.The optimal combination of the modifiers were tapioca modified starch starch 4%,compound phosphate 0.1%,gluten 4%and SSL 0.12%.The quality of potato noodles could be effectively improved by the combination modifiers.

关 键 词：马铃薯湿面条 改良剂 主成分分析 面条品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]