响应面法优化马铃薯鲜料热干面工艺

Optimization of mashed potato hot dry noodles technology by response surface method

以新鲜马铃薯为原料研制非油炸方便型马铃薯鲜料热干面,可以避免马铃薯营养物质的破坏和特有风味的流失。通过研究马铃薯泥、变性淀粉及蛋清粉添加量对面条蒸煮品质、质构特性和感官评分的影响,利用响应面和主成分分析法,建立马铃薯鲜料热干面综合品质的评价方法。马铃薯鲜料热干面的最佳工艺配方为:小麦粉89.7%,马铃薯泥添加量42%,变性淀粉添加量8.5%,蛋清粉添加量1.8%。该条件下制得的面条综合品质最佳,回归模型预测的规范化综合评分达到0.924,与实际值0.931接近,表明以规范化综合评分为响应值建立的回归模型具有良好的预测能力。

The development of non-fried instant hot dry noodles with mashed potatoes can avoid the destruction of nutrients and the loss of unique flavor. By studying the dosage effects of mashed potato, modified starch and meringue powder on the cooking qualities, texture characteristics and sensory score of noodles, evaluation method for the comprehensive quality of instant mashed potato hot dry noodles was established by the response surface methodology and principal component analysis. The experimental results showed that the best formula of instant mashed potato hot dry noodles was 89.7% wheat flour, 42% mashed potato, 8.5% modified starch and 1.8% meringue powder. Under this condition, the comprehensive quality of noodles was the best, and the standardized comprehensive score predicted by the regression model reached 0.924, which was close to the actual value of 0.931. It indicated that the regression model established by the standardized comprehensive score as the response value has good predictive ability.