马铃薯-燕麦复合面条的研制

Development of potato-oat compound nutrition noodle

面条是马铃薯主粮化的一个重要途径,而燕麦又是极为广泛应用的杂粮之一。论文研究了马铃薯、燕麦粉不同配比和面粉添加剂对马铃薯-燕麦复合面条的感官品质和质构影响。结果表明,马铃薯与燕麦粉最佳配比为5:5,添加谷朊粉为8%、魔芋粉添加量为0.2%、聚丙烯酸钠添加量为0.15%,面条的色泽、表观性状、韧性、光滑性、适口性等均得以改善。

Noodles are an important way of potato grain stasis, and oats are one of the most widely used grains. The effects of different ratio of potato and oat flour and flour additives on the sensory quality and texture of potato-oat compound noodles were studied. The results showed that the optimum ratio of potato and oat flour was 5：5, the addition of gluten flour was 8%, the addition of konjac flour was 0.2%, the addition of sodium polyacrylate was 0.15%, noodles color, apparent condition, toughness, smoothness, palatability and other traits have been improved.