引用本文:杨 健,康建平,张星灿,刘 建,华苗苗,钟雪婷,白菊红.高含量马铃薯全粉挂面品质改良剂的研究[J].粮油食品科技,2019,27(5):14-20.
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高含量马铃薯全粉挂面品质改良剂的研究
杨 健1, 康建平2,3, 张星灿2,4, 刘 建5, 华苗苗6, 钟雪婷7, 白菊红8
1.四川东方主食产业技术研究院,四川 成都 611130;2.四川东方主食产业技术研究院,四川 成都 611131;3.四川省食品发酵工业研究设计院,四川 成都611130;4.四川省食品发酵工业研究设计院,四川 成都611131;5.四川东方主食产业技术研究院,四川 成都 611133;6.四川东方主食产业技术研究院,四川 成都 611134;7.四川东方主食产业技术研究院,四川 成都 611135;8.四川东方主食产业技术研究院,四川 成都 611136
摘要:
利用均匀设计优化高含量马铃薯(全粉含量33%)挂面的品质改良,通过回归分析确定其品质的主要影响因素,以熟断条率、蒸煮损失、感官评分为考察指标进行实验。结果表明:品质改良剂为食用盐0.31%,碳酸钠0.12%,魔芋精粉0.34%,谷朊粉2.80%,聚丙烯酸钠0.11%时,得到的挂面蒸煮损失率为3.73%,熟断条率为3.0%,感官评分91.5分。通过对品质改良剂的研究,解决了高含量马铃薯挂面易断条、易浑汤等技术难题,使样品品质明显优于市售挂面。
关键词:  马铃薯全粉  挂面  品质改良  均匀设计
DOI:
分类号:
基金项目:
Study on quality improver of high content potato dried noodles
Abstract:
The quality improvement of dried noodles with high-content potato flour (33% of whole flour) was optimized by uniform design test. The main influencing factors on the quality were determined by regression analysis. The broken rate, cooking loss rate and sensory score were chosen as indicators. The results showed that the quality improver was the edible salt 0.31%, sodium carbonate 0.12%, konjac flour 0.34%, wheat gluten 2.80%, sodium polyacrylate 0.11%.With the improver the noodles cooking loss rate was 3.73%, the broken rate was 3.0% and the sensory score was 91.5. Through the research of quality improver, the quality of the sample is obviously better than the commercially available noodle, which solves the technical problems such as easy broken noodles, easy muddy soup and so on when cook dried noodles with high-content potato flour.
Key words:  potato flour  noodles  quality improvement  uniform design