摘要:
本研究通过磨浆时间和磨浆强度控制马铃薯泥的粒度,探讨粒度对马铃薯面条的外观色泽、蒸煮品质、质构品质的影响,为马铃薯泥面条的生产提供数据支持。结果表明:随着磨浆强度的增加,时间的延长,马铃薯泥的粒度逐渐变小;马铃薯泥具有明显的双峰粒度分布,大颗粒所占比例比小颗粒所占比例高;马铃薯泥在扫描电镜下,呈片状结构,片与片镶嵌在一起,随着马铃薯粒度的降低,片的厚度不断变薄,片的尺寸也不断变小;随着粒度的降低,马铃薯面条的L*值降低,a*值和b*值升高,面条A的L*、a*、b*值与面条B、C、D、小麦粉面条的对应L*、a*、b*值具有显著性差异(p<0.05),而面条B、C、D的L*值之间没有显著性差异(p>0.05)。随着粒度的降低,马铃薯面条的烹调损失率均呈上升趋势,从9.38%增加至10.16%;马铃薯面条的断裂距离显著高于小麦粉面条(p<0.05),不同粒度的马铃薯面条断裂距离没有显著性差异(p>0.05);马铃薯面条煮后黏度随着粒度的减小而减小;总体来说,马铃薯泥的粒度对其面条的品质显著的影响,粒度中位径d(0.5)为130 μm的马铃薯面条品质好。
Abstract:
The effect of particle size of cooked mashed potato on the appearance color, cooking quality and texture quality of potato noodles was studied, and the particle size was controled by grinding time and intensity. The data was used to support the production of potato noodle. The results showed that the particle size of cooked mashed potato gradually decreased with the increase of the grinding strength and time. The potato flour particles had obvious bimodal particle size distribution, the proportion of small particles was relatively small, the proportion of large particles was relatively high. Observed under scanning electron microscope (SEM), cooked mashed potato had a flaky structure. With the decrease of particle size, the thickness of the sheet was continuously thinner and the size of the sheet was becoming smaller. With the decrease of particle size, L* value and viscosity of potato noodle decreased, a* value and b* value of potato noodle increased. The L*, a*, and b* values of noodle A had significant differences (p<0.05) with the corresponding L*, a*, and b* values of noodles B, C, D, and wheat noodles, the L* values of noodles B, C, and D had no significant difference (p>0.05). As the particle size decrease, the cooking loss increased from 9.38% to 10.16%. There was no significant difference in the breaking distance of potato noodles with different particle size (p>0.05), and the breaking distance of potato noodles was significantly higher than that of wheat flour noodles (p<0.05).Shear hardness and viscosity of potato noodle and were significantly smaller than wheat flour noodles (p<0.05). In general, the particle size of mashed potato had influence on the quality of its noodles, the potato noodle with 130 μm of particle size cooked mashed potato flour had the best quality.
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