Analysis of Effects of Four Improvers on Quality of Potato Noodles Based on the Coefficient of Variation Method
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摘要: 通过单因素实验研究不同改良剂对马铃薯面条质构特性、拉伸特性与蒸煮特性的影响，利用变异系数法分析得到不同改良剂作用下各个指标所占重要性大小，并经过各指标的标准化值与权重的相关计算，得到4种改良剂对马铃薯面条品质影响的大小。结果表明：不同指标对马铃薯面条品质影响大小依次为：断条率（0.048） > 拉伸力（0.205） > 弹性（0.086） > 干物质损失率（0.065） > 黏聚性（0.048） > 拉伸距离（0.036） > 干物质吸水率（0.031） > 回复性（0.027） > 硬度（0.020）。不同改良剂对面条品质影响大小依次为：黄原胶（1.5467） > 谷朊粉（1.4304） > TG酶（1.3878） > 食盐（0.9818）。通过电镜观察，30%马铃薯粉面条添加改良剂食盐1.5%、黄原胶0.6%、TG酶0.6 U/g、谷朊粉8%，在此条件下制得的马铃薯面条微观结构得明显改善。变异系数法不仅可用于马铃薯面条品质改良研究，也可成为食品领域产品开发研究中指标选择的较好方法。Abstract: The influence of different improvers on the textural properties,stretching properties and cooking properties of potato noodles were studied by a single-factor test.Variation coefficient method was used to get the different modifier under the action of the importance of each target size,again through the standardization of the index value and weight calculation,the influence of four kinds of modifier on the potato noodles quality were discussed. The results showed that the influences of different indexes on potato noodle quality were as follows:Broken rate(0.048) > drawing force(0.205) > elasticity(0.086) > loss of dry materials(0.065) > stickiness(0.048) > stretch distance(0.036) > water absorption of dry materials(0.031) > resilience(0.027) > hardness(0.020). The influence of different modifiers on the quality of noodles was as follows:xanthan gum(1.5467) > gluten powder(1.4304) > TG enzyme(1.3878) > salt(0.9818). The microstructure of 30% potato noodles with modified agent(salt of 1.5%,xanthan gum of 0.6%,TG enzyme of 0.6 U/g and gluten powerr of 8%)was significantly improved by electron microscopy. The coefficient of variation method can not only be used to study the quality improvement of potato noodles,but also be a good method to select indexes in the research of product development in the field of food.
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