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当前位置: 首页 > 文章 > 马铃薯泥面条制作工艺优化及品质分析 食品工业科技 2019 (2) 170-174
Position: Home > Articles > Processing Technology Optimization and Quality Analysis of Mashed Potato Noodles Science and Technology of Food Industry 2019 (2) 170-174

马铃薯泥面条制作工艺优化及品质分析

作  者：
蒲华寅;牛伟;孙玉利;李萌;魏建玲;黄峻榕
单  位：
陕西科技大学食品与生物工程学院
关键词：
马铃薯泥;面条;工艺优化;品质
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。
译  名：
Processing Technology Optimization and Quality Analysis of Mashed Potato Noodles
作  者：
PU Hua-yin;NIU Wei;SUN Yu-li;Li Meng;WEI Jian-ling;HUANG Jun-rong;School of Food and Biological Engineering,Shaanxi University of Science and Technology;
单  位：
PU Hua-yin%NIU Wei%SUN Yu-li%Li Meng%WEI Jian-ling%HUANG Jun-rong%School of Food and Biological Engineering,Shaanxi University of Science and Technology
关键词：
mashed potato;;noodles;;technology optimization;;quality
摘  要：
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.

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