马铃薯泥面条制作工艺优化及品质分析
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摘要
为保留马铃薯的风味和营养成分,提高面条品质,加快马铃薯主食化进程,采用马铃薯泥和小麦面粉复配制作马铃薯泥面条。以感官评分为评价指标,结合单因素实验和正交试验,进而得到较优的马铃薯泥面条加工工艺。结果表明,在马铃薯泥占比50%的条件下,面条的较佳加工工艺参数为:面团醒发温度20℃、醒发时间30 min。复配改良剂最佳配方为:谷朊粉添加量3%、魔芋粉添加量1%、单甘酯添加量1%。该条件下制作的马铃薯泥面条品质较好,感官评分达90.1分。研究表明,在小麦面粉中加入马铃薯泥,所制备面条品质降低,但适当的添加改良剂可在一定程度上提升马铃薯泥面条品质。
In order to retain the flavor and nutritional ingredient of potato and improve the quality of noodle and accelerate the development of potato staple food,mashed potato noodles were prepared by mixing mashed potato and wheat flour. A better processing technology of mashed potato noodles was obtained using sensory evaluation as the evaluation index,combined with single factor and orthogonal experiments. Results showed that: The better processing technology parameters of mashed potato noodles were dough proofing at 20 ℃ for 30 min for the mashed potato noodles with the proportion of 50% mashed potato.The optimal formula of compound improvers was as follow: The amount of gluten was 3%,the amount of konjac powder was 1%,and the amount of monoglyceride was 1%.Under these conditions,the quality of mashed potato noodles was better,and the sensory score was 90.1. The results showed that substitution of wheat flour with mashed potato reduced the quality of noodles,however adding a certain amount of additives could improve the quality of mashed potato noodles.
In order to retain the flavor and nutritional ingredient of potato and improve the quality of noodle and accelerate the development of potato staple food,mashed potato noodles were prepared by mixing mashed potato and wheat flour. A better processing technology of mashed potato noodles was obtained using sensory evaluation as the evaluation index,combined with single factor and orthogonal experiments. Results showed that: The better processing technology parameters of mashed potato noodles were dough proofing at 20 ℃ for 30 min for the mashed potato noodles with the proportion of 50% mashed potato.The optimal formula of compound improvers was as follow: The amount of gluten was 3%,the amount of konjac powder was 1%,and the amount of monoglyceride was 1%.Under these conditions,the quality of mashed potato noodles was better,and the sensory score was 90.1. The results showed that substitution of wheat flour with mashed potato reduced the quality of noodles,however adding a certain amount of additives could improve the quality of mashed potato noodles.
引文
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[5]孙维思,张仁堂,乔旭光.马铃薯馒头加工工艺研究[J].中国食物与营养,2016,22(7):31-36.
[6]李俊,关郁芳,王辉,等.马铃薯泥面条加工工艺研究[J].食品科技,2018,43(4):153-158.
[7]刘锐,肖晓红,孙君茂,等.马铃薯泥生鲜面生产线的设计与经济效益分析[J].食品工业,2018,39(1):207-211.
[8]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.
[9]施建斌,蔡沙,隋勇,等.鲜马铃薯面条的制备工艺研究[J].湖北农业科学,2017,56(23):4582-4585.
[10]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.
[11]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.
[12]李梅,田世龙,程建新,等.应用鲜薯为原料的马铃薯面条加工研究[J].农业工程技术,2015(23):23-27.
[13]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(2):269-276.
[14]马栎,宋斌,李逸鹤,等.马铃薯面条加工工艺研究[J].现代面粉工业,2016(3):10-13.
[15]胡云峰,王奎超,陈媛媛.不同加水量对生鲜面条品质的影响[J].食品研究与开发,2017,38(24):88-92.
[16]孙彩玲,田纪春,张永祥.TPA质构分析模式在食品研究中的应用[J].实验科学与技术,2007,5(2):1-4.
[17]杨宏黎.醒发工艺对面条品质影响的研究[D].郑州:河南工业大学,2008.