意式马铃薯生全粉汤团的工艺优化

Process optimization of Italian gnocchi with raw dehydrated potato flour

通过和意大利汤团进行比较,制作出符合中国人口味的意式马铃薯生全粉汤团。在单因素试验的基础上通过正交试验,探究水添加量,马铃薯生全粉添加量,糯米粉添加量,谷朊粉添加量对意式马铃薯生全粉汤团品质的影响。结果表明,意式马铃薯生全粉汤团的最佳配方为以汤团总质量为基准,水添加量46.00%、马铃薯生全粉添加量45.00%、糯米粉添加量2.00%、谷朊粉添加量1.50%、面粉添加量4.00%,黄原胶添加量0.50%、食用盐添加量1.00%。

By comparing with Italian gnocchi,the gnocchi was made to meet Chinese tastes with raw dehydrated potato flour.On the basis of single factor experiment,the effects of water,potato raw whole flour,glutinous rice flour and gluten on the quality of Italian potato raw dehydrated potato flour gnocchi were investigated by orthogonal experiment.The results showed that the best formula of gnocchi was as follows:with the total mass of gnocchi as benchmark,46.00%water,45.00%potato gnocchi,2.00%glutinous rice flour,1.50%gluten,4.00%flour,0.50%xanthan gum and 1.00%edible salt.