马铃薯燕麦速食面制备工艺优化及干燥特性研究  

Process optimization and drying characteristics of instant noodles mixed with potato and oat

作　　者：霍瑞 康连和 张志芬 乔健敏 张园园 HUO Rui;KANG Lianhe;ZHANG Zhifen;QIAO Jianmin;ZHANG Yuanyuan(Inner Mongolia Academy of Agricultural&Animal Husbandry Sciences,Hohhot,Inner Mongolia 010031,China)

机构地区：[1]内蒙古自治区农牧业科学院,内蒙古呼和浩特010031

出　　处：《食品与机械》2023年第11期215-222,228,共9页Food and Machinery

基　　金：内蒙古农牧业创新基金(编号:2018CXJJN08,2021CXJJN08);内蒙古农牧业青年创新基金项目(编号:2021QNJJN13)。

摘　　要：目的:制备一种具有地域特色的营养速食面。方法:以马铃薯全粉、燕麦粉和小麦高筋粉为基础原料制备马铃薯燕麦速食面,优化了马铃薯燕麦速食面,并测定了其感官评分、断条率、复水率、质构特性及热风干燥特性。结果:马铃薯燕麦速食面的最佳工艺参数为加水量53%,和面时间、熟化时间和蒸面时间分别为10,40,12 min;在建立干燥模型的基础上,确定最佳干燥条件为干燥温度90℃,干燥时间40 min。结论:在最佳工艺参数下制备的马铃薯燕麦面富有光泽和弹性,软硬适中不粘牙且具有较好的口感。Objective:This study aimed to prepare a nutritious instant noodle with regional characteristics.Methods:The process was optimized using whole potato flour,oat flour,and wheat gluten flour as the basic ingredients.The sensory score,breakage rate,rehydration rate,texture characteristics and hot air-drying characteristics were measured.Results:The optimum process parameters for the potato-oatmeal noodles were as follows:53%water addition,mixing for 10 min,maturing for 40 min and steaming for 12 min.Based on the drying model,the optimum drying conditions were determined to be 40 min at 90℃.Conclusion:The potato-oat instant noodles prepared under the above optimal process conditions are shiny and elastic,soft and firm without sticking to the teeth and have a good taste.

关 键 词：马铃薯 燕麦 速食面 工艺优化 干燥特性 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]