基于熵权法优化不同比例马铃薯全粉面条基础配方
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摘要
在熵权法对马铃薯全粉面条各项品质指标进行综合分析的基础上,采用正交试验优化出不同比例马铃薯全粉面条的基础配方。结果表明,在全粉比例为25%时,食盐0.6%,碱0.4%,水55%,和面时间7min;全粉比例为30%时,食盐1.2%,碱0.4%,水60%,和面时间6min;全粉比例35%时,食盐0.8%,碱0.6%,水65%,和面时间8min;全粉比例为40%时,食盐0.8%,碱0.6%,水72.5%,和面时间5min。在最优条件下,不同比例的全粉面条感官评分除40%外,均在80分以上,面条整体品质较好,其中全粉比例25%时所得面条品质优于其他3种添加比例。
In order to provide a practical foundation for the production of potato noodles,comprehensive analyses of the quality indexes of potato noodles using the entropy-right method were conducted,and the basic formula of different proportions of potato noodles were optimized,based on orthogonal experiments.The results showed that the optimized basic formula of noodles was 0.6% salt,0.4% dietary alkali,55% water and mixed for7 min,when the potato flour was 25%.However,when the potato powder ratio was 30%,the optimized formula was 1.2%salt,0.4%dietary alkali,60% water and mixed for 6 min.When the potato powder ratio was 35%,that was 0.8%salt,0.6% dietary alkali,65% water and mixed for 8 min.When the potato powder ratio increased to 40%,the optimized formula should be0.8% salt,0.6% dietary alkali,72.5% water and mixed for 5 min.The sensory scores of the potato noodles were higher than80 in most groups except that with 40% of potato powder,and the overall quality of the noodles was good under these conditions.The noodles with 25%potato flour recorded the highest quality scores among those groups.
In order to provide a practical foundation for the production of potato noodles,comprehensive analyses of the quality indexes of potato noodles using the entropy-right method were conducted,and the basic formula of different proportions of potato noodles were optimized,based on orthogonal experiments.The results showed that the optimized basic formula of noodles was 0.6% salt,0.4% dietary alkali,55% water and mixed for7 min,when the potato flour was 25%.However,when the potato powder ratio was 30%,the optimized formula was 1.2%salt,0.4%dietary alkali,60% water and mixed for 6 min.When the potato powder ratio was 35%,that was 0.8%salt,0.6% dietary alkali,65% water and mixed for 8 min.When the potato powder ratio increased to 40%,the optimized formula should be0.8% salt,0.6% dietary alkali,72.5% water and mixed for 5 min.The sensory scores of the potato noodles were higher than80 in most groups except that with 40% of potato powder,and the overall quality of the noodles was good under these conditions.The noodles with 25%potato flour recorded the highest quality scores among those groups.
引文
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[2]GALDON B R,MESA D R,RODRIGUEZ E M R,et al.A-mino acid content in traditional potato cultivars from the Canary Islands[J].Journal of Food Composition and Analysis,2010,23(2):148-153.
[3]沈存宽.马铃薯生全粉的制备及应用[D].无锡:江南大学,2017:2.
[4]FU Bin-xiao.Asian noodles:History,classification,raw materials,and processing[J].Food Research International,2008,41(9):88-902.
[5]田鑫.不同品种马铃薯全粉微观结构与品质特性研究[D].杭州:浙江大学,2017:8.
[6]曾希珂,章丽琳,刘竟峰,等.马铃薯全粉添加量对小麦粉及其挂面品质特性的影响[J].食品与机械,2017,33(8):163-166.
[7]王乐,黄峻榕,张宁,等.马铃薯面条制作工艺及品质研究[J].食品研究与开发,2017,38(1):78-82.
[8]马栎,宋斌,李逸鹤.马铃薯全粉在食品中的应用研究[J].粮食与油脂,2017,30(6):8-11.
[9]魏园园,万菲菲,王娜,等.马铃薯全粉面条加工工艺的研究[J].农产品加工,2016(23):24-27.
[10]PU Hua-yin,WEI Jian-ling,WANG Le,et al.Effects of potato/wheat flours ratio on mixing properties of dough and quality of noodles[J].Journal of Cereal Science,2017,76:236-242.
[11]吴笛.高比例马铃薯全粉面条制作工艺研究[J].食品工业,2017,38(6):64-67.
[12]刘丽宅.马铃薯面条的研制与品质改良研究[D].哈尔滨:哈尔滨商业大学,2017:26-35.
[13]曾著莉.马铃薯添加量对面条品质及挥发性风味物质的影响[D].兰州:甘肃农业大学,2017:19-22.
[14]张笑笑,李瑜.响应面法优化马铃薯泥面条工艺配方[J].包装与食品机械,2016,34(3):20-24.
[15]杨钠.马铃薯全粉面条加工和保鲜技术研究[D].呼和浩特:内蒙古农业大学,2015:18-29.
[16]赵煜,彭涛,张小燕,等.马铃薯主食化面条新产品的研究[J].食品工业科技,2016,37(7):232-236,242.
[17]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,2016:18.
[18]JRIDI M,ABDELHEDI O,SOUISSI N,et al.Improvement of the physicochemical,textural and sensory properties of meat sausage by edible cuttlefish gelatin addition[J].Food Bioscience,2015,12:67-72.
[19]MUDGIL D,BARAK S,KHATKAR B S.Optimization of textural properties of noodles with soluble fiber,dough mixing time and different water levels[J].Journal of Cereal Science,2016,69:104-110.
[20]贾艳红,赵军,南忠仁,等.熵权法在草原生态安全评价研究中的应用:以甘肃牧区为例[J].干旱区资源与环境,2007(1):17-21.
[21]史坤博,王文瑞,杨永春,等.基于熵权法的草原旅游点植被退化评价[J].干旱区研究,2016,33(4):851-859.
[22]任立焕.马铃薯面条加工工艺的研究[D].天津:天津科技大学,2017:6.