葛根-山药复合功能性鲜湿薯类粉条工艺研究

目的 探究葛根、山药不同添加量对鲜湿薯类粉条品质的影响，加工一种功能性鲜湿薯类粉条。方法 使用白度测定仪、混合试验仪、数字粘度计等探究葛根粉、山药粉添加量对混合粉白度、吸水率、糊化老化特性、粘度等的影响；在此基础上，以感官评价和弹性为响应值，采用单因素和Box-Behnken响应面试验优化得出葛根-山药复合功能性鲜湿薯类粉条最佳加工工艺，并通过体外消化模型研究葛根-山药复合鲜湿薯类粉条的血糖生成指数。结果 随着葛根粉含量增加，混合粉水分含量、吸水率、白度值下降，糊化粘度增大，粉团糊化特性逐渐下降；鲜湿薯类粉条感官评价结果、硬度、粘性、弹性和回复性均先升高后降低。随着山药粉含量增加，混合粉水分含量和白度值下降，吸水率上升，糊化粘度减小，粉团糊化特性下降，延缓粉团淀粉回生；鲜湿薯类粉条感官评价结果先升高后降低，硬度增大，粘性、弹性和回复性均减小。水分添加量为53%时感官评分最高，粉条口感好，组织状态好。响应面试验得出鲜湿薯类粉条最佳工艺条件为葛根粉添加量13%，山药粉添加量4%，水添加量53%。该配方下制备的鲜湿薯类粉条感官评分为92.97±0.36，弹性为0.911±0.01，GI比空白样降低13.1。结论 在最佳工艺条件下制作的葛根-山药复合鲜湿薯类粉条，具有葛根和山药风味，感官品质好，口感爽滑，抗老化特性得到一定改善，血糖生成指数降低，为鲜湿薯类粉条企业生产提供理论依据和技术支撑。

Study on the Process of Kudzu Root yam Composite Functional Fresh Wet Potato Vermicelli

Objective To explore the effect of different dosage of kudzu root and yam on the quality of fresh and wet potato vermicelli, and to produce a functional fresh and wet potato vermicelli. Methods Using whiteness tester, mixolab, digital viscometer to explore the effects on the mixed powder''s whiteness, water absorption, viscosity, gelatinization and aging characteristics with the adding amount of kudzu root powder and yam powder. On this basis, sensory evaluation and elasticity were used as response values, single factor and Box Behnken response surface method were used to explore the optimal process of kudzu root yam composite functional fresh and wet potato vermicelli. In addition, we studied the blood glucose generation index of kudzu root yam composite functional fresh and wet potato vermicelli with an in vitro digestion model. Results With the content of kudzu root powder increasing, the moisture content, water absorption rate, and whiteness value of the mixed powder decrease, the gelatinization viscosity increases, and the gelatinization characteristics of the powder gradually decrease; The sensory evaluation results, hardness, viscosity, elasticity, and recovery of fresh and wet potato vermicelli all increased first and then decreased. With the content of yam powder increasing, the moisture content and whiteness value of the mixed powder decrease, the water absorption increases, the gelatinization viscosity decreases, the gelatinization characteristics of the powder decrease, and the starch retrogradation of the powder is delayed; The sensory evaluation results of fresh and wet potato vermicelli first increase and then decrease, with an increase in hardness and a decrease in viscosity, elasticity, and recovery. When the water content is 53%, the sensory score is the highest, the taste of the vermicelli is good, and the organizational state is good. Response interview verification the optimal process conditions for fresh and wet potato vermicelli were 13% addition of kudzu root powder, 4% addition of yam powder, and 53% addition of water. Sensory evaluation 92.97±0.36, elasticity 0.911±0.01, GI decreased by 13.1 compared to the blank sample. Conclusion The kudzu root yam composite functional fresh and wet potato vermicelli under the optimal process conditions have certain flavor of kudzu root and yam, good sensory quality, smooth taste, certain anti-aging characteristics, and lower glycemic index, This study provides theoretical basis and technical support for the production of potato vermicelli.Key words: functional fresh and wet potato vermicelli; kudzu root powder; yam powder; response surface; process optimization