添加不同品种和类型的马铃薯全粉对鲜湿面条品质的影响
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摘要
为探讨添加不同品种和类型的马铃薯全粉鲜湿面条加工适用性,系统研究了3个马铃薯主栽培品种制作的生全粉、熟全粉以及市售马铃薯雪花粉的品质特性。以小麦面粉鲜湿面条为对照,从流变学特性、烹调特性、质构特性等方面分析了添加马铃薯粉原料对鲜湿面条产品品质的影响。对比3种不同类型的马铃薯全粉,发现糊化度、碘蓝值较低的生全粉细胞完整率相对较好,由其制作的面团筋力较强,制作的鲜湿面条无断条,烹调损失率较低,感官评分较高,硬度、内聚性、弹性、胶着性、咀嚼性各项质构评价指标较大,黏性相对较小,其品质更接近于小麦粉鲜湿面条,因此认为,生全粉更适宜制作马铃薯鲜湿面条。对比3个不同品种的马铃薯全粉,发现夏菠蒂这一品种更适合作为马铃薯鲜湿面条产品的原料。对比马铃薯全粉类型和马铃薯品种这两个影响因素,虽然添加不同类型的全粉对鲜湿面条品质的影响更为显著,但品种间的差异也较大;研究不同品种加工鲜湿面条的适用性,对改良马铃薯鲜湿面条品质具有一定借鉴意义。
To study the processing applicability of adding different varieties and types of potato flour on fresh wet noodles, the quality properties of raw flour and cooked flour made by three main potato varieties were analyzed, along with commercially available potato flakes as a control. In this study, based on the properties of rheology, cooking, and texture, effects of potato raw materials on the quality of fresh wet noodles were investigated with wheat flour as a control. The results showed that compared with three different types of potato flour, the raw flour with lower gelatinization degrees and blue values had better cell integrity, and the gluten force of the mixed dough of raw flour and wheat flour was stronger which could decrease the rate of breaking and boiling loss. The noodles made by raw flour and wheat flour had better sensory evaluation, lower rate of adhesiveness, and higher rate of hardness, cohesiveness, springiness, gumminess, and chewiness, which quality was much closer to the wheat flour noodles. Therefore, the raw flour was more suitable for processing potato fresh wet noodles. Comparing with three different varieties of potato flour, it was found that Shabbetti was more suitable as raw material for potato fresh wet noodles. Types of potato flour had more effects on the quality of fresh wet noodles compared with varieties of potato, but varieties of potato also had significant effects on the qulaity of fresh wet noodles. Therefore, it also had certain reference significance to study the applicability of fresh wet noodles processed among different varieties for improving the quality of potato fresh wet noodles.
To study the processing applicability of adding different varieties and types of potato flour on fresh wet noodles, the quality properties of raw flour and cooked flour made by three main potato varieties were analyzed, along with commercially available potato flakes as a control. In this study, based on the properties of rheology, cooking, and texture, effects of potato raw materials on the quality of fresh wet noodles were investigated with wheat flour as a control. The results showed that compared with three different types of potato flour, the raw flour with lower gelatinization degrees and blue values had better cell integrity, and the gluten force of the mixed dough of raw flour and wheat flour was stronger which could decrease the rate of breaking and boiling loss. The noodles made by raw flour and wheat flour had better sensory evaluation, lower rate of adhesiveness, and higher rate of hardness, cohesiveness, springiness, gumminess, and chewiness, which quality was much closer to the wheat flour noodles. Therefore, the raw flour was more suitable for processing potato fresh wet noodles. Comparing with three different varieties of potato flour, it was found that Shabbetti was more suitable as raw material for potato fresh wet noodles. Types of potato flour had more effects on the quality of fresh wet noodles compared with varieties of potato, but varieties of potato also had significant effects on the qulaity of fresh wet noodles. Therefore, it also had certain reference significance to study the applicability of fresh wet noodles processed among different varieties for improving the quality of potato fresh wet noodles.
引文
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[15] 王春香, 薛惠岚, 张国权. 马铃薯全粉- 小麦粉混粉流变学特性的试验研究[J]. 粮食与饲料工业, 2004(10):34-35.WANG C X, XUE H L, ZHANG G Q. Experimental study on rheological properties of potato flour-wheat flour mixed powder[J]. Food and Food Industry, 2004(10): 34-35.
[16] HU X, WEI Y. Swelling index of glutenin related to dough characters and noodle quality[J]. Scientia Agricultura Sinica, 2004, 37(1):119-124.
[17] 杨炜, 蔺艳君, 刘丽娅, 等. 小麦馒头品质评价方法优化[J]. 食品科学技术学报, 2016, 34(2):31-38.YANG W,LIN Y J,LIU L Y,et al.Optimization of wheat taro quality evaluation method [J].Journal of Food Science and Technology, 2016, 34(2):31-38.
[18] CROSBIE G B. The relationship between starch swelling properties, paste viscosity, and noodle quality in wheat flours[J]. Journal of Cereal Science, 2016, 13(2):145-150.
[19] LIU J J, HE Z H, ZHAO Z D, et al. Wheat quality traits and quality parameters of cooked dry white Chinese noodles[J]. Euphytica, 2003, 131(2):147-154.
[20] CROSBIE G B, ROSS A S, MORO T, et al. Starch and protein quality requirements of Japanese alkaline noodles (ramen)[J]. Cereal Chemistry, 1999, 76(3):328-334.
[2] MJH K. Potato processing for the consumer: developments and future challenges[J]. Potato Research, 2008, 51(3-4):271-281.
[3] 徐芬. 马铃薯全粉及其主要组分对面条品质影响机理研究[D]. 北京:中国农业科学院, 2016.XU F. Study on the mechanism of potato flour and its main components on noodles quality[D].Beijing: Chinese Academy of Agricultural Sciences, 2016.
[4] 沈存宽. 马铃薯生全粉的制备及应用[D]. 无锡:江南大学, 2017.SHEN C K. Preparation and application of potato flour [D].Wuxi: Jiangnan University, 2017.
[5] 王丽, 罗红霞, 李淑荣,等. 不同品种马铃薯全粉面条品质特性及主成分分析[J]. 现代食品科技, 2018(1):111-118.WANG L, LUO H X, LI S R, et al. Quality characteristics and principal component analysis of different varieties of potato flour noodles[J]. Modern Food Technology, 2018(1): 111-118.
[6] 王宝石, 庞海强, 修琳,等. 双螺杆挤压蒸煮对普通玉米粉糊化度的影响[J]. 食品与发酵科技, 2012, 48(2):13-15.WANG B S, PANG H Q, XIU L, et al. Effect of twin screw extruding on the gelatinization degree of ordinary corn flour[J]. Food Science and Technology, 2012, 48(2): 13-15.
[7] 中华人民共和国商务部. 马铃薯雪花全粉蓝值的测定方法:SB/T 10752—2012[S]. 北京: 中国标准出版社, 2012.
[8] 岳静, 朱志成, 曹贺. 不同品种马铃薯全粉基本特性的研究[J]. 饲料研究, 2012(10):81-83.YUE J, ZHU Z C, CAO H. Study on the basic characteri-stics of different potato varieties[J]. Feed Research, 2012(10): 81-83.
[9] 全国粮油标准化技术委员会. 小麦、黑麦及其粉类和淀粉糊化特性测定快速黏度仪法:GB/T 24853—2010[S]. 北京: 中国标准出版社, 2011.
[10] 王凤,黄卫宁,刘若诗,等. 采用Mixolab和Rheometer研究含外源蛋白燕麦面团的热机械学和动态流变学特性[J]. 食品科学,2009,30(13):147-152.WANG F, HUANG W N, LIU R S, et al. Assessment of effects of extrogenous proteins on the thermomechanical and dynamic rheological properies of oat dough using mixolab and rhemoter[J]. Food Science, 2009,30(13):147-152.
[11] 全国粮油标准化技术委员会. 挂面断条率的测定方法:LS/T 3212—2014[S]. 北京: 中国标准出版社, 2014.
[12] 中华人民共和国商业部. 面条用小麦粉:LS/T 3202—1993[S]. 北京: 中国标准出版祉, 1993.
[13] 王灵昭, 陆启玉, 袁传光. 用质构仪评价面条质地品质的研究[J]. 河南工业大学学报(自然科学版), 2003, 24(3):29-33.WANG L Z, LU Q Y, YUAN C G. Evaluation of texture quality of noodles with texture analyzer[J]. Journal of Henan University of Technology(Natural Science), 2003, 24(3): 29-33.
[14] 马梦苹. 马铃薯全粉食品工艺优化及储藏稳定性研究[D].郑州:河南工业大学,2017.MA M P. Study on process optimization and storage stability of potato flour food [D].Zhengzhou :Henan University of Technology, 2017.
[15] 王春香, 薛惠岚, 张国权. 马铃薯全粉- 小麦粉混粉流变学特性的试验研究[J]. 粮食与饲料工业, 2004(10):34-35.WANG C X, XUE H L, ZHANG G Q. Experimental study on rheological properties of potato flour-wheat flour mixed powder[J]. Food and Food Industry, 2004(10): 34-35.
[16] HU X, WEI Y. Swelling index of glutenin related to dough characters and noodle quality[J]. Scientia Agricultura Sinica, 2004, 37(1):119-124.
[17] 杨炜, 蔺艳君, 刘丽娅, 等. 小麦馒头品质评价方法优化[J]. 食品科学技术学报, 2016, 34(2):31-38.YANG W,LIN Y J,LIU L Y,et al.Optimization of wheat taro quality evaluation method [J].Journal of Food Science and Technology, 2016, 34(2):31-38.
[18] CROSBIE G B. The relationship between starch swelling properties, paste viscosity, and noodle quality in wheat flours[J]. Journal of Cereal Science, 2016, 13(2):145-150.
[19] LIU J J, HE Z H, ZHAO Z D, et al. Wheat quality traits and quality parameters of cooked dry white Chinese noodles[J]. Euphytica, 2003, 131(2):147-154.
[20] CROSBIE G B, ROSS A S, MORO T, et al. Starch and protein quality requirements of Japanese alkaline noodles (ramen)[J]. Cereal Chemistry, 1999, 76(3):328-334.