紫薯鲜料非油炸方便面的研制

Development of non-fried instant noodles of purple potato

研制以新鲜紫薯为主要原料的非油炸方便面,通过单因素试验和正交试验,研究了紫薯(以干基计)添加量、面团含水量、食盐添加量及谷朊粉添加量对产品感官综合评分、蒸煮特性及TPA参数的影响。结果显示,产品最佳工艺配方为小麦粉75%、紫薯(以干基计)25%、面团含水量35%、食盐添加量2.5%、谷朊粉添加量4.0%。在此工艺条件下制得的面条营养健康、品质最佳,其综合感官评分7.36、断条率0%、蒸煮损失率7.65%。

To prepare non-fried instant noodles with fresh purple potato as the main raw materials, an orthogonal array design based on single factor experiments was employed to examine the influence of the addition amount of purple potato（on a dry basis）, the moisture content of dough, the amount of salt added and the amount of wheat gluten on the sensory comprehensive score, cooking characteristics and TPA parameters of the product. Results showed that the best formula for the product was 75% of wheat flour, 25% of purple potato（dry basis）, 35% of moisture content of dough, 2.5% of salt addition, 4.0% of wheat gluten addition. Under these conditions, the product had abundant nutrition and excellent sensory quality. The sensory score was 7.36, the breakage rate was 0%, the cooking loss rate was 7.65%.