马铃薯热干面干燥工艺研究
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摘要
以马铃薯全粉为原料制作马铃薯热干面,在比较几种干燥方式对马铃薯热干面感官品质的影响基础上,采用单因素试验和正交试验对马铃薯热干面热风干燥工艺进行了探讨优化,并以市售干制热干面为对照,分析比较热风干制马铃薯热干面蒸煮、质构及营养特性。结果表明:在马铃薯全粉添加量20%、干燥温度50℃、相对湿度50%的热风干燥工艺下,马铃薯热干面感官评分值最高。相比市售干制热干面,热风干制马铃薯热干面快速消化淀粉(RDS)含量显著下降(p<0.05),慢消化淀粉(SDS)、抗消化淀粉(RS)含量及蛋白质体外消化率显著升高,复水后吸水性、黏性显著升高;而剪切力与拉伸力无显著差异。
Hot-dry-noodles were manufactured by using potato flour as major materials. Drying technology of potato hotdry-noodles was probed by single-factors and orthogonal experiments on the basis of comparing the effects of several drying methods on the sensory quality of hot-dry-noodles, to analyze and compare the cooking, texture and nutritional properties of dehydration potato hot-dry-noodles by hot air drying with using marketed hot-dry-noodles as control. The results indicated that hot-dry-noodles achieved high sensory score under the hot air drying technology of 20% addition of potato flour, drying temperature 50 ℃, and relative humidity 50%. Compared with marketed hot-dry-noodles, content of rapidly digestible starch(RDS) decreased significantly(p<0.05), content of slowly digestible starch(SDS), resistant starch(RS), and protein digestibility in vitro increased significantly, water absorbability and adhesiveness increased significantly, but shearing and tensile force had no significantly different after rehydration of dehydration potato hot-dry-noodles by hot air drying.
Hot-dry-noodles were manufactured by using potato flour as major materials. Drying technology of potato hotdry-noodles was probed by single-factors and orthogonal experiments on the basis of comparing the effects of several drying methods on the sensory quality of hot-dry-noodles, to analyze and compare the cooking, texture and nutritional properties of dehydration potato hot-dry-noodles by hot air drying with using marketed hot-dry-noodles as control. The results indicated that hot-dry-noodles achieved high sensory score under the hot air drying technology of 20% addition of potato flour, drying temperature 50 ℃, and relative humidity 50%. Compared with marketed hot-dry-noodles, content of rapidly digestible starch(RDS) decreased significantly(p<0.05), content of slowly digestible starch(SDS), resistant starch(RS), and protein digestibility in vitro increased significantly, water absorbability and adhesiveness increased significantly, but shearing and tensile force had no significantly different after rehydration of dehydration potato hot-dry-noodles by hot air drying.
引文
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[17]郭详想,李雪琴,张佳佳.马铃薯全粉-小麦粉混合粉性质及其对面条品质的影响[J].河南工业大学学报(自然科学版), 2015, 36(6):21-25.
[18]张习军,熊善柏,周威,等.蒸煮工艺对米饭中淀粉消化性能的影响[J].农业工程学报, 2009, 25(增刊1):92-96.
[2]王丽,罗红霞,李淑荣,等.不同工艺条件对马铃薯粉及其面条品质特性的影响研究[J].食品工业, 2017, 38(11):13-15.
[3]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.
[4]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.
[5]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.
[6]方秀利,陈瑶,张炜,等.马铃薯对面团及馒头品质的影响[J].粮油食品科技, 2017, 25(4):5-9.
[7]候飞娜,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.
[8]刘嘉,吕都,唐健波,等.马铃薯米粉与纯米粉品质的分析比较[J].现代食品科技, 2018, 34(1):45-51.
[9]张艳艳,段瑞谦,李银丽,等.马铃薯全粉对速冻饺子皮淀粉体外消化特性的影响[J].食品科技, 2018, 43(1):169-173.
[10]董晓琳,刘树兴,吴河龙,等.响应面法优化马铃薯泥面包的加工工艺[J].食品工业科技, 2017, 38(24):201-205.
[11]张伟君,钟耀广.紫马铃薯全粉对马芬蛋糕质构性能和感官品质的影响[J].食品工业科技, 2017(18):211-214.
[12]李瑜,张笑笑,黄旭阳.马铃薯泥韧性饼干的研制[J].粮食加工, 2016, 41(5):30-33.
[13]魏跃胜,梁谦长.武汉热干面品质分析[J].粮油食品科技,2015, 23(4):59-61.
[14]施建斌,蔡沙,何建军,等.马铃薯全粉热干面制作工艺研究[J].湖北农业科学, 2016, 55(24):6546-6549.
[15] ENGLYST H N, KINGMAN S M, CUMMINGS J H.Classification and measurement of nutritionally important starch fractions[J]. European Journal of Clinical Nutrition,1992, 46(Suppl 2):S33-S50.
[16]苏钰亭,尹涛,赵思明,等.蒸煮模式和大米品种对米饭蛋白质消化特性的影响[J].食品科学, 2014, 35(3):100-105.
[17]郭详想,李雪琴,张佳佳.马铃薯全粉-小麦粉混合粉性质及其对面条品质的影响[J].河南工业大学学报(自然科学版), 2015, 36(6):21-25.
[18]张习军,熊善柏,周威,等.蒸煮工艺对米饭中淀粉消化性能的影响[J].农业工程学报, 2009, 25(增刊1):92-96.