马铃薯湿面条品质改良

Quality Improvement of Potato Fresh Noodles

以小麦粉和马铃薯薯浆为主要原料制作马铃薯湿面条,研究4种改良剂对其品质的影响。以样品的质构特性、蒸煮特性和感官评分为评价指标,采用单因素试验及正交试验,确定4种改良剂的单一最适用量及复配改良剂的最优组合。木薯抗性淀粉、复合磷酸盐、谷朊粉和硬脂酰乳酸钠(sodium stearyl lactate,SSL)对马铃薯湿面条的品质均有一定改善作用。改良剂的最优组合为木薯抗性淀粉4%、复合磷酸盐0.1%、谷朊粉4%和SSL 0.12%。复配改良剂可有效改善马铃薯湿面条品质。

Potato fresh noodles were made from wheat flour and potato pulp,and the effects of four kinds of modifiers on their quality were studied.The single factor test and orthogonal test were used to determine the most suitable amount of four food additives and the optimal combination of the compound modifiers by taking the texture characteristics,cooking characteristics and sensory score of the samples as evaluation indexes.The results showed that tapioca modified starch,compound phosphate,gluten and sodium stearyl lactate(SSL)could improve the quality of potato fresh noodles to some extent.The optimal combination of the modifiers was tapioca modified starch 4%,compound phosphate 0.1%,gluten 4%and SSL 0.12%.The quality of potato noodles could be effectively improved by the combination of the modifiers.