红薯淀粉与绿豆淀粉复配粉条的工艺研究

Study on Processing of Starch Vermicelli Produced by Mixing Starch of Sweet Potato and Mung Bean

用天然高直链淀粉含量的绿豆淀粉与红薯淀粉复配生产粉条,对其调粉团工艺、老化低温时长进行单因素及正交试验,以断条率、透光率、剪切力、拉伸力、感官评价为评价指标,以加权综合评分为依据,筛选最佳工艺条件。结果:当绿豆淀粉添加量40%、加芡量6%、含水量40%,冷藏4 h、冷冻8 h所得粉条,烹煮品质及感官品质最佳;相比传统的纯红薯粉条,复配粉条顺滑透亮、不易糊汤与断条、口感细腻不黏牙;无污染、更节能。

Produced the starch vermicelli with the mixed dough, mixed natural mung bean starch, which has a high level of amylose, with sweet potato starch, and then adjusted the transfer dough process, lasting time of aging under low temperature according to access index. The best process conditions obtained from multi-index evaluation, including broken bars, transmittance, shear force, tensile force and sensory evaluation, which were calculated by a weighted radio, by single factor test orthogonal test. Results： the cooking and sensory quality of the starch vermicelli would be best with the amount of 40 % mung bean starch, 6 % thickening and 40 % water content , meanwhile under a refrigerated and frozen state for 4 hours and 8 hours separately. Com- pared with the traditional starch noodle, only produced by sweet potato, the later one was more smooth and brighter, harder to stick tooth and break; no-pollution and more energy-saving.