复合添加剂对马铃薯方便面品质影响的研究

Effect of Compound Additive on the Quality of Potato Instant Noodles

以小麦粉和马铃薯全粉为主要原料,研究复合添加剂对马铃薯全粉小麦复合粉方便面(后面简称"马铃薯方便面")品质的影响.通过预试验筛选出三种变性淀粉:醋酸酯淀粉、磷酸酯淀粉及辛烯基琥珀酸淀粉酯,并确定其最佳添加量分别为2%,筛选出三种品质改良剂:谷朊粉、复合磷酸盐和大豆分离蛋白.在此基础上,结合主成分分析法进行变性淀粉和改良剂的复配试验.在复配试验中,磷酸酯淀粉+谷朊粉复配比例为2%+3%时马铃薯方便面的品质最佳,此时的规范化综合得分明显高于其它配方的规范化综合得分,说明复合添加剂对马铃薯方便面的品质有明显的改善作用.

Using wheat flour and potato whole powder as the main raw materials,the effect of compound additive on the quality of potato instant noodles was studied. Three kinds of modified starch,acetate starch,phosphate starch and octenyl succinate starch ester were screened out by pre experiment,and the best addition amount was 2%. Three quality improvers:gluten,compound phosphate and soybean protein isolate were screened out by pre experiment. On this basis,combined with the principal component analysis,the compound test of modified starch and improver was carried out. Composite test results show that the addition ratio of phosphate starch and gluten was 2%+2%,and the quality of potato instant noodles was the best. The standardized comprehensive score was significantly higher than that of other formulas. The results show that the compound additive can improve the quality of potato instant noodles.