马铃薯主食化面条新产品的研究

Research of the new product of staple potato noodles

摘要: 以马铃薯和面粉为主要原料,进行马铃薯面条新产品的研究,在单因素实验的基础上,运用响应曲面法优化马铃薯面条的加工工艺条件。结果表明,影响马铃薯面条品质的主次因素为:薯泥添加量>食用碱添加量>谷朊粉添加量>食用盐添加量。产品的最佳配方为:薯泥添加量42.2%,谷朊粉添加量2.1%,食用盐添加量0.45%,食用碱添加量0.064%,在此条件下,成品面条具有较好的感官特性,色泽略带黄色,有薯香味,感官评定分数为92.86。

Abstract: Potato and flour were utilized as raw material for potato noodles making. Based on single- factor experiments,response surface optimization was carried out to optimize the technological parameter. The results showed that quality of potato noodles was most significantly affected by mashed potato,dietary alkali,wheat gluten and salt.The optimal formula was mashed potato 42.2%,wheat gluten 2.1%,salt 0.45%,dietary alkali 0.064%.It had excellent sensory qualities such as light yellow color,rich potato arom,the sensory evaluation score of mashed noodles was 92.86 under this conditions.