马铃薯刀削面制作工艺优化及其品质特性分析

Processing technology optimization and quality characteristics analysis of potato sliced noodles

为明确马铃薯添加量、面团熟化时间、食用碱添加量等因素对马铃薯刀削面品质的影响规律,改善马铃薯刀削面的品质特性,丰富我国刀削面的种类。文章以马铃薯鲜薯为原料,首先采用单因素试验研究了不同马铃薯添加量、面团熟化时间、食用碱添加量对马铃薯刀削面感官和蒸煮特性的影响,在此基础上采用正交试验对马铃薯刀削面制作工艺进行了优化,并对采用最佳工艺参数制作的7个品种马铃薯刀削面的品质特性进行了比较分析。结果表明:影响马铃薯刀削面品质的主次因素为:马铃薯添加量>熟化时间>食用碱添加量,产品的最优工艺为:马铃薯添加量35%,熟化时间35 min,食用碱添加量0.1%,在此条件下制得的刀削面,其感官评分为90.60分。供试的7个品种中,综合品质从优至劣的排序为:陇薯9号>陇薯8号>陇薯10号>大西洋>陇薯11号>陇薯7号>陇薯14号。研究为鲜薯制备马铃薯刀削面的工艺提供了一定的理论参考。

Impacts of potato addition, dough ripening time and edible alkali addition on the quality of the potato sliced noodles were studied in order to improve its characteristics and enrich sliced noodles varieties. using fresh potatoes as raw material, the effects of potato additions, dough ripening time and edible alkali additions on the sensory and cooking properties of potato sliced noodles were studied by single factor test firstly. Then the orthogonal test was used to optimize the processing technology of the potato sliced noodles. Finally, the qualities characteristics of the seven varieties of potato sliced noodles were compared with optimum processing technology. Results showed that potato addition was the most significant effect of the qualities of potato sliced noodles, followed successively by dough ripening time and edible alkali addition. The optimum processing technology of potato sliced noodles was 35% of potato addition, 35 min of dough ripening time and 0.1% of edible alkali addition, and 90.60 of sensory score was obtained when the sliced potato noodles prepared with the optimum processing technology. The comprehensive quality of the seven varieties of potato sliced noodles were arranged as follows: Longshu 9>Longshu 8>Longshu 10>Daxiyang>Longshu 11>Longshu 7>Longshu 14. This article could provide theoretical reference for the processing of the potato sliced noodles.