甘薯茎尖粉在挂面生产中的应用

Application of sweet potato stem apex powder in the processing of dried noodles

为了利用甘薯茎尖丰富的营养成分,该试验通过复因素试验分析测定了添加甘薯茎尖粉和淀粉磷酸酯对挂面弯曲断条率、烹煮时间、烹煮损失、熟断条率和吸水率等品质指标的影响。结果表明:甘薯茎尖粉和淀粉磷酸酯的不同添加量对挂面弯曲断条率的影响较大,且二者存在交互效应;添加甘薯茎尖粉对于挂面烹煮时间、烹煮损失、熟断条率和吸水率均无显著影响,而处理间及添加淀粉磷酸酯对挂面上述4个品质指标均有极显著影响。经综合分析最终确定小麦粉、甘薯茎尖粉、淀粉磷酸酯按100∶1.5∶7的比例混合为生产挂面的较佳配方,经与市售挂面相比较,发现采用此配方可以生产出营养价值高且质量合格的甘薯茎尖挂面。

In order to make use of the abundant nutrinion component in sweet potato stem apex, the effects of different addition of its powder and starch phosphate on four qulity indices of the dried noodle such as broken ratio, cooking time, cooking loss, cooked noodle＇s broken ratio and water absorption were studied. The results indicate that different addition of the sweet potato stem apex powder and starch phosphate has significant effect on the noodle＇s broken ratio, and the two additions have an interactive impact on each other. The addition of the sweet potato stem apex powder has no significant effect on the cooking time, cooking loss, cooked noodle＇s broken ratio and water absorption, but different treatments and addition of starch phosphate have significant on the four quality indices that mentioned above. Through the comprehensive competitive analysis of the results of the four quality indices, the optimum formula of dried noodle is that the ratio of wheat flour, the powder of sweet potato stem apex and starch phosphate is 100 ： 1.5 ： 7. Comparison with the dried noodles in sale, it can be concluded that the nutritional and good quality driednoodles which are made of the sweet potato stem apex powder can be produced.