马铃薯基质对其挂面品质的影响

Effect of Potato Matrix on Dry Noodle Quality

由马铃薯干粉制作得马铃薯面条,成本较高。采用将马铃薯薯块研磨成浆或蒸后研磨成泥,利用马铃薯薯块中的水分,加入到小麦粉中制作马铃薯面条,以干粉为对照,探讨马铃薯生浆或熟泥代替干粉的可能性。结果显示:采用马铃薯熟泥制作的干面条较白,L值为78.99±0.42,断裂距离为(28.7±1.8) mm,断裂强度为(22.4±2.6) g,煮后面条的坚实度为(823.7±11.7) g,高于或不低于干粉挂面的各项得分。感官评价的适口性、韧性、总分也高于马铃薯干粉挂面;采用马铃薯生浆制作的干面条颜色偏暗,L值为75.20±0.76,煮后口感较硬,弹性不足,口感稍差。综合考虑,可以用马铃薯熟泥代替马铃薯干粉进行马铃薯-小麦粉混合粉挂面生产,有利于减少工序、节约能源,降低生产成本。

Potato noodles made from dry potato powder are comparatively expensive.Investigating the possibility of potato starch or cooked mud substitute dry powder by using water contents within potato chips added into wheat flour for making potato noodles with the contrast of dry powder.The result showed that the color of dry noodles made from cooked mashed potato were whiter,L * value was 78.99±0.42,the breaking distance was (28.7±1.8)mm,the breaking strength was (22.4±2.6)g,the firmness of cooked noodles was ( 823.7 ± 11.7)g,which were above the dry potato dry powder noodle score.The gloss,palatability,toughness and the total score of sensory evaluation were higher than the potato dry powder noodles.The color of dry noodle made from fresh mashed potato was darker,L * value was 75.20 ± 0.76,it is tasted harder and lack of flexibility. In short,cooked mashed potato instead of potato dry powder flour can be used for potato-wheat flour mixed noodles production,which would cut down manufacturing procedure process and save energy as well as reduce cost.