红薯全粉粉丝的配方优化

Optimization of the formula for sweet potato whole flour vermicelli

为提高粉丝的营养价值,拓宽红薯资源在食品中的应用。本研究以红薯全粉和玉米淀粉为原料,以粉丝的烹煮品质和质构特性为指标,在单因素试验的基础上进行正交试验,对红薯全粉粉丝的配方进行优化。本试验在固定红薯全粉和玉米淀粉复配比例为1∶1的基础上,考察水添加量、碳酸钠及复合磷酸盐用量对红薯全粉粉丝烹煮品质和质构特性的影响。结果表明,红薯全粉粉丝最佳配方参数为:水添加量98%、碳酸钠用量0.5%和复合磷酸盐用量0.4%,此配方制作的红薯全粉粉丝断条率仅为3.33%±2.88%。利用最佳配方制作的红薯全粉粉丝爽滑劲道,具有独特的生红薯的清香。

To improve the nutritional value of vermicelli and broaden the application of sweet potato resources in food,the formulation of sweet potato whole flour vermicelli was optimized by using sweet potato whole flour and corn starch as raw materials and the cooking quality and textural characteristics of vermicelli as indicators in an orthogonal test based on single-factor experiment.The effects of water addition,sodium carbonate and phosphate compound on cooking quality and textural properties of sweet potato vermicelli were investigated based on a fixed compound ratio of 1∶1 between sweet potato whole flour and corn starch.The results showed that the optimum formulation parameters for sweet potato vermicelli were 98%water addition,0.5%sodium carbonate and 0.4%phosphate compound,and the breakage rate of sweet potato vermicelli made by this formulation was only 3.33%±2.88%.The sweet potato vermicelli made with the optimal formula was smooth and strong,with a unique fragrance of raw sweet potato.