马铃薯全浆对小麦面条品质以及风味物质的影响  

Effect of Whole Potato Pulp on Quality and Flavor Substances of Wheat Noodles

作　　者：柳向云 封亚星 张凡 徐志利[1] 孙剑锋[1] LIU Xiangyun;FENG Yaxing;ZHANG Fan;XU Zhili;SUN Jianfeng(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,Hebei,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《食品研究与开发》2025年第4期33-38,共6页Food Research and Development

基　　金：河北省现代农业产业技术体系露地蔬菜创新团队项目(HBCT2021200207);河北省青年拔尖人才支持计划项目(0316027);河北农业大学引进人才科研专项(YJ201946)。

摘　　要：以蒸煮特性为评价标准筛选适宜制作面条的马铃薯品种,并以筛选出的马铃薯为研究对象,进一步探究马铃薯全浆对面条蒸煮特性、质构特性、色泽以及风味物质的影响,测定面条巯基含量和蛋白质二级结构,以揭示马铃薯全浆对面条面筋网络结构的影响。结果表明,马铃薯全浆的加入使得面条的蒸煮特性变差,面条色泽偏红黄,面条的硬度、黏附性、咀嚼性整体呈现增加趋势,内聚性、弹性、回复性整体呈现降低趋势,品质下降,但是10%的马铃薯添加量对面条品质的影响较小,且添加了马铃薯全浆的面条风味物质的种类更为丰富。同时马铃薯全浆的加入使面条中的巯基含量增加,蛋白质二级结构稳定性降低,从而降低了面条品质。The suitable potato varieties for preparing noodles were selected based on the cooking characteris-tics.The effects of whole potato pulp on the cooking characteristics,texture characteristics,color,and flavor substances of noodles were further investigated with the selected potatoes as the research object.Meanwhile,the content of the sulfhydryl group and the secondary protein structure of noodles were determined to reveal the effect of whole potato pulp on the gluten network structure of noodles.The results showed that the addition of whole potato pulp damaged the cooking characteristics of the noodles.The noodles turned reddish yellow,with higher hardness,adhesion,chewability and adhesion,and lower cohesion,elasticity and resilience.The quality also decreased,but the 10%addition of potato had little effect on the quality of the noodles.Moreover,the vari-eties of flavor substances were enriched in noodles added with whole potato pulp.At the same time,the addi-tion of whole potato pulp increased the content of the sulfhydryl group in the noodles and reduced the stability of the protein secondary structure,which lowered the quality of the noodles.

关 键 词：马铃薯全浆 面条 蒸煮特性 风味 质构 色泽 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]