挤压型无麸质马铃薯全粉面条工艺优化及品质评价  

Process Optimization and Quality Evaluation of Extruded Gluten-Free Noodles Made of Potato Flour

作　　者：朝鲁 郝素颖 王旭坤 吕宝东 郑莹 杨晓清[1] CHAO Lu;HAO Suying;WANG Xukun;LÜBaodong;ZHENG Ying;YANG Xiaoqing(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,Inner Mongolia,China)

机构地区：[1]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：《食品研究与开发》2024年第15期100-106,共7页Food Research and Development

基　　金：国家自然科学基金项目(32060582)。

摘　　要：针对马铃薯全粉缺乏麸质蛋白但又适宜开发制作无麸质食品的特点,以10%木薯淀粉+6%大米水解蛋白+1%食盐与马铃薯全粉混合,经响应面试验优化双螺杆挤压无麸质挤压型马铃薯全粉面条制作工艺。结果表明,在挤压机喂料速度19.12 Hz、螺杆转速20.52 Hz、Ⅱ区温度75℃条件下,复配马铃薯全粉面条的感官评分最高,色泽良好,接近市售小麦面条。随着冻融次数的增加,复配马铃薯全粉面条与马铃薯全粉面条、小麦面条的硬度、弹性、胶着度和咀嚼度均有所降低,吸水率也逐渐降低,断条率逐渐增加,但复配粉面条的品质变化程度优于马铃薯全粉面条,稍逊色于小麦面条。由于淀粉发生老化以及双螺杆挤压处理引起淀粉和蛋白质变性,贮藏期间复配粉面条的弹性和硬度接近于小麦粉面条,而咀嚼度大于小麦粉面条。According to the characteristics of potato flour which lacks gluten protein but is suitable for the development of gluten-free food,10% tapioca starch +6% rice hydrolyzed protein +1% salt was mixed with potato flour,and the production process of twin-screw extruded gluten-free potato flour was optimized by response surface test. The results showed that under the conditions of feeding speed of extruder 19.12 Hz,screw speed 20.52 Hz and temperature 75 ℃ in zone II,the sensory evaluation score of the mixed potato noodles was the highest,and the color was good,which was close to the market wheat noodles. With the increase of freezethaw times,the hardness,elasticity,adhesiveness and chewability of the mixed potato noodles,potato noodles and wheat noodles decreased,the water absorption decreased gradually,and the breaking rate increased gradually,but the quality change degree of the mixed flour noodles was better than that of the potato noodles,and slightly inferior to that of the wheat noodles. Due to aging of starch and denaturation of starch and protein caused by twin-screw extrusion,the elasticity and hardness of the noodles were close to that of wheat flour noodles,but the chewability was greater than that of wheat flour noodles during storage.

关 键 词：马铃薯全粉 双螺杆挤压 无麸质面条 工艺优化 贮藏品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]