摘要
为简化马铃薯挂面生产工艺,研究利用马铃薯熟泥代替水制作马铃薯小麦挂面,添加马铃薯熟泥(水分含量81.11%)从65 g到85 g至200 g小麦粉中,探讨马铃薯熟泥添加量对挂面品质的影响。结果表明:随着混合面团中熟泥的增加,马铃薯面条的煮熟增重率和烹调损失率均呈上升趋势;L*值降低,a*值、b*值升高;马铃薯小麦挂面的断裂距离先升高后降低,断裂强度、坚实度和剪切功均呈下降趋势。
To simplify the production process,cooked mashed potato instead of water were used to make potato wheat noodles.Cooked mashed potato content with 81.11%moisture were added to 65 g to 85 g to 200 g of wheat flour.Influence of potato content on the quality of noodles was discussed.The results showed that with the increase of mashed potato content,the cooking yield and cooking loss of potato wheat noodles increased,L*value decreased,a*value and b*value increased,and color quality decreased.The fracture distance of potato wheat noodles increased first and then decreased,and the fracture strength,firmness and shear work all showed a decreasing trend.
作者
田晓红
吴娜娜
张敏
谭斌
汪丽萍
刘艳香
罗慧芳
TIAN Xiao-hong;WU Na-na;ZHANG Min;TAN Bin;WANG Li-ping;LIU Yan-xiang;LUO Hui-fang(Academy of National Food and Strategic Reserves Administration,Beijing 100037,China;School of Food and Healthy,Beijing Technology and Business University,Beijing 100048,China;Hunan Yuxiang Food Co.,Ltd.,Chenzhou,Hunan 423000,China)
出处
《粮油食品科技》
2020年第4期100-104,共5页
Science and Technology of Cereals,Oils and Foods
基金
“十三五”国家重点研发计划项目(2018YFD0401002)
中央级公益性科研院所基本科研业务费专项(ZX1931)
中央级公益性科研院所基本科研业务费专项(ZX1904)。
关键词
马铃薯熟泥
添加量
挂面
品质
断裂距离
断裂强度
cooked mashed potato
addition
dry noodles
qualities
fracture distance
fracture strength
