| 真空和面对高占比马铃薯全粉挂面品质的影响研究 |
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| 引用本文： | 杜 洪,杨 健,张星灿,华苗苗,张 怡,康建平.真空和面对高占比马铃薯全粉挂面品质的影响研究[J].粮油食品科技,2020,28(6):152-157. |
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| 作者姓名： | 杜 洪 杨 健 张星灿 华苗苗 张 怡 康建平 |
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| 作者单位： | 四川省食品科学技术学会,成都 611130;四川东方主食产业技术研究院,成都 611130 |
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| 摘 要： | 马铃薯全粉具有较高的营养价值,但因其不能形成良好的面筋结构而在挂面加工中受到限制。采用单因素实验与双因素实验相结合,优化马铃薯全粉挂面工艺中真空和面工序。研究显示,对马铃薯全粉挂面样品的综合品质,加水量影响最大,和面时间次之,真空度与转速影响较小。最优参数为加水量36%,和面时间12 min,真空度0.06 MPa,转速60 r/min。为进一步工业化生产高占比马铃薯挂面产品加工提供实践数据支撑。
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| 关 键 词： | 马铃薯全粉 挂面 真空和面 质构特性 |
Research on the Effect of Vacuum Dough Kneading on the Quality of Noodles with Whole Potato Flour |
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| DU Hong,YANG Jian,ZHANG Xing-can,HUA Miao-miao,ZHANG Yi,KANG Jian-ping.Research on the Effect of Vacuum Dough Kneading on the Quality of Noodles with Whole Potato Flour[J].Science and Technology of Cereals,Oils and Foods,2020,28(6):152-157. |
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| Authors: | DU Hong YANG Jian ZHANG Xing-can HUA Miao-miao ZHANG Yi KANG Jian-ping |
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| Affiliation: | 1.Sichuan Institute of Food Science and Technology, Sichuan, Chengdu611130;2.Sichuan Oriental Staple Food Industry Technology Research Institute, Sichuan, Chengdu611130; |
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| Abstract: | Whole potato flour has high nutritional value, but it is limited in the processing of vermicelli because it cannot form a good gluten structure. In this study, single factor test and double factor test were used to optimize the vacuum and noodles process of whole potato flour noodle. The results showed that the water content had the greatest influence on the overall quality of whole potato flour, followed by the mixing time, the vacuum degree and rotation speed had little influence. The optimum parameters are 36% water addition, 12 minutes mixing time, 0.06 MPa vacuum degree and 60 R/min rotating speed. It provides practical data support for further industrial production of high proportion potato noodle products. |
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| Keywords: | potato whole powder noodles vacuum dough kneading texture characteristics |
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