山药全粉面条的制备及其对面条品质的影响

Preparation of Chinese Yam Noodle with Whole Powder and Its Effect on Noodle Quality

在传统面条的基础上,该研究选用山药全粉(山药粉和山药皮经超微粉碎后获得的山药皮粉复配,称为预混粉)和谷朊粉为基本原料研究山药全粉面条的加工工艺,以面条的吸水率、蒸煮损失率、感官评价和色泽为考察指标,通过对预混粉、水和谷朊粉添加量进行单因素和响应面试验分析,优化山药全粉面条的加工工艺。结果表明:小麦粉中添加10%的山药全粉(山药皮粉11%+山药粉89%)、谷朊粉1.5%、水35.5%时,山药全粉面条有淡淡的山药清香,口感清爽、色泽均匀,感官评分91.91,蒸煮损失率6.18%。质构特性结果表明硬度适中,弹性较高。

Chinese yam powder(the combination of Chinese yam powder and Chinese yam peel powder obtained through ultra-fine grinding,known as premixed powder)and gluten powder were selected as the basic natural materials on the basis of traditional noodles to research the processing technology of Chinese yam noodle.The water absorption rate,cooking loss rate,sensory evaluation,and color of noodles were used as indicators.The effects of premixed powder,water,and gluten on noodle quality were analyzed by response surface experiments,and Chinese yam noodles'processing technology was optimized.The results indicated that when wheat flour was added with 10%Chinese yam powder(Chinese yam peel powder 11%+Chinese yam powder 89%),gluten powder 1.5%,and water 35.5%,the Chinese yam noodles had a light Chinese yam fragrance,fresh taste,and uniform color.The sensory score was 91.91,cooking loss was 6.18%,and the texture properties showed the Chinese yam noodles had moderate hardness and high elasticity.