高含量马铃薯非油炸挤出方便面品质改良技术的研究
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摘要
利用响应面实验研究高含量马铃薯(全粉含量40%)非油炸挤出方便面的品质改良,通过回归分析确定其品质的主要影响因素,以糊化度和感官评分为指标作响应面图。结果表明:小麦蛋白1.53%、沙蒿胶0.01%、植物油2%、β-环状糊精0.06%时,得到的高含量马铃薯非油炸挤出方便面糊化度为92.1%、感官评分为90.9分。产品质构特性(TPA)各项指标与市售对照样品质基本一致,感官指标和营养指标优于市售对照样。
The quality improvement of non-fried extruded instant noodles with high content of potato(40%of whole powder content) was researched by response surface test. The main influencing factors on the quality were determined by regression analysis. The response surface graph was drawn based on gelatinization degree and sensory score. The results showed that when wheat protein was 1.53%, artemisia sphaerocephala krasch 0.01%, vegetable oil 2%, and β-cyclodextrin 0.06%, the high-content potato non-fried extruded instant noodles had a gelatinization degree of 92.1% and a sensory score of 90.89. The sample texture characteristics(TPA) indicators were consistent with the commercially available control samples,furthermore the sensory and nutritional indicators were superior to the commercially available controls.
The quality improvement of non-fried extruded instant noodles with high content of potato(40%of whole powder content) was researched by response surface test. The main influencing factors on the quality were determined by regression analysis. The response surface graph was drawn based on gelatinization degree and sensory score. The results showed that when wheat protein was 1.53%, artemisia sphaerocephala krasch 0.01%, vegetable oil 2%, and β-cyclodextrin 0.06%, the high-content potato non-fried extruded instant noodles had a gelatinization degree of 92.1% and a sensory score of 90.89. The sample texture characteristics(TPA) indicators were consistent with the commercially available control samples,furthermore the sensory and nutritional indicators were superior to the commercially available controls.
引文
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[2]BHAJANTRI S.Production,processing and marketing of potato in karnataka,india an economic analysis[J].International Journal of Machine Tools&Manufacture,2011,50(2):143-155.
[3]侯飞娜,木泰华,孙红男,等.不同品种马铃薯对马铃薯-小麦复合馒头品质特性的影响[J].现代食品科技,2016,32(3):132-139.
[4]VALCARCEL J,REILLY K,GAFFNEY M,et al.Total carotenoids and l-ascorbic acid content in 60 varieties of potato grown in ireland[j].potato research,2015,58(1):29-41.
[5]谢从华.马铃薯产业的现状与发展[J].华中农业大学学报(社会科版),2012,97(1):1-4.
[6]刘颖,刘丽宅,于晓红,等.马铃薯全粉对小麦粉及面条品质的影响[J].食品工业科技,2016(24):163-167.
[7]徐芬,胡宏海,张春江,等.不同蛋白对马铃薯面条食用品质的影响[J].现代食品科技,2015,31(12):269-276.
[8]李国龙,师俊玲,闫梅梅,等.谷氨酰胺转胺酶对荞麦方便面品质的影响[J].农业工程学报,2008,24(9):281-287.
[9]张海芳,胡美娟,赵丽芹.不同增稠剂对非油炸荞麦方便面品质的影响研究[J].食品工业,2015,36(12):43-45.
[10]马萨日娜,张美莉,蔺瑞.提高燕麦方便面品质的工艺研究[J].中国粮油学报,2011,26(7):103-107.
[11]杜双奎,李志西.食品实验优化设计[M].中国轻工业出版社,2017(第一版):228-231.
[12]康建平,陈蓉,谢文渊,等.非油炸杂粮方便面工艺技术的研究[J].食品与发酵科技,2010(2):44-50.
[13]亓伟华.多谷物营养方便面加工技术研究[D].吉林:吉林农业大学,2017:14-15.