木薯粉丝的研制及工艺优化

The development of Cassava noodle and process opimization

研究在单因素实验的基础上进行正交试验对木薯粉丝的制备工艺条件进行优化并检测木薯粉丝的各项品质指标。木薯粉丝最优的制备工艺条件为:糊化时间3min,食盐添加量为1.5%,水添加量为49%,醋酸酯淀粉添加量为5%,预糊化淀粉添加量为6%。木薯粉丝的平均烹煮损失为2.89%,平均断条率为2%,平均膨胀率为290.20%,平均复水时间6.17min,上述烹煮试验指标表明木薯粉丝的品质与米粉或红薯粉丝相当;由木薯粉丝的压缩试验和拉伸试验测得木薯粉丝的力学指标:剪切形变为0.580、剪切应力为105.191g/mm^2、拉伸强度为29.413g/mm^2、拉伸形变为0.497。数据表明木薯粉丝的力学指标均达到优良粉丝的标准。

Based on the single factor experiments,the orthogonal experiment was employed to optimize the process parameters of cassava noodle production and its quality indexes was primarily evaluated. The optimal process parameters of cassava noodle production is obtained by single factor test and orthogonal test ：gelatinization time 3 min,salt content 1.5%,water 49%,acetate starch 5%,pregelatinized starch 6%. The result of cooking cassava noodle in the experiments show that ：the loss of cassava noodle cooking is 2.89%,cook thoroughly time is 6.17 min,broken rate is 2%,expansibility is 290.20;The cooking test indicators show that the quality of cassava noodle as rice noodle or sweet potato noodle;By the compression test and tensile test of cassava noodle,we know the following mechanics index,shear deformation 0.580、shear force105.191g/mm^2、tensile force 29.413 g/mm^2、tensile deformation 0.497.Data show that cassava noodle all the mechanical indexes reached the standard of good noodle.