半干马铃薯热干面制作工艺研究

Study on the Production Technology of Semi-dried Potato Hot Dry Noodles

以马铃薯全粉和小麦粉为主要原料制作半干马铃薯热干面,通过单因素试验考察马铃薯全粉添加量、干燥温度、干燥湿度对半干马铃薯热干面蒸煮特性、感官评分的影响,在此基础上,以感官评分为指标,通过三因素三水平正交试验确定了半干马铃薯热干面最佳制作工艺为马铃薯全粉添加量20%、干燥温度30℃、干燥湿度70%,感官评分90.00。最优试验条件下制备的半干马铃薯热干面快速消化淀粉(rapidly digestible starch,RDS)、慢速消化淀粉(slowly digestible starch,SDS)及抗性淀粉(resistant starch,RS)含量分别为2.02%,10.79%和87.19%,蛋白质体外消化率为66.75%,属高蛋白吸收,低能量转化的食物,营养价值良好。

The research aimed to study the production technology of semi-dried potato hot dry noodles with potato whole flour and wheat flour as the primary raw materials.The effect of the addition of potato whole flour,drying temperature,and drying humidity on the cooking characteristics and sensory evaluation of the semi-dried potato hot dry noodles were investigated through single-factor experiments.Using sensory evaluations as the main index,the optimal processing technology of semi-dried potato hot dry noodles was determined through an orthogonal experiment involving three factors and three levels as follows:the addition amount of potato powder was 20%,the drying temperature was 30℃,the drying humidity was 70%,and the sensory score was 90.00.The rapidly digestible starch content,slowly digestible starch,and resistant starch of semi-dried potato hot dry noodles prepared under the optimal experimental conditions were 2.02%,10.79%,and 87.19%,respectively,and the protein digestibility in vitro was 66.75%.Additionally,it was determined that this food has high protein absorption,low energy conversion,and good nutritional value.Moreover,its moderate consumption can make people feel full and have certain functions in reducing blood lipids and blood glucose.