《食品工业科技》F5000论文展播：加工工艺对马铃薯全粉面条品质影响的研究- 大数跨境

食品工业科技编辑部

2022-11-02

加工工艺对马铃薯全粉面条品质影响的研究

目的：马铃薯营养丰富，氨基酸组成全面，含有丰富的淀粉、膳食纤维，维生素和矿物质，具有保健功效。马铃薯全粉是以新鲜马铃薯为原料加工而成，保留了鲜薯的营养和风味，将马铃薯全粉与小麦粉混合制备马铃薯全粉面条不仅可以提升传统面条的营养价值，还可以促进马铃薯产业的可持续发展。

方法：为了考查不同的马铃薯全粉添加量、和面时间、醒发时间和醒发温度对马铃薯全粉面条质构品质和感官品质的影响，在小麦粉中分别加入10%、15%、20%、25%、30%的马铃薯全粉，得到混合粉300 g。在混合粉中分别加入35%、37%、40%、42.3%、43.3%的浓度为1.5%的食盐水，用小型多功能搅拌机进行和面，制备混合粉面团，考查和面时间（5、10、15、20、25 min）对面条品质的影响；然后将面团装入密封袋中，放入恒温培养箱醒发一定时间，考查醒发时间（10、20、30、40、50 min）和醒发温度（5、10、15、2、25、30 ℃）对面条品质的影响；醒发后的面带经过5次压延，最后用面刀切成1 mm厚、3 mm宽的面条，用于不同加工工艺条件下马铃薯全粉面条质构品质和感官品质的分析。

结果：随着马铃薯全粉添加量的增加，面条的干物质损失率逐渐增大(由8.85%上升到11.55%），面条的硬度、最大拉伸力和剪切硬度逐渐降低，而面条的粘性则逐渐增大，感官评分表明：当马铃薯全粉添加量在10%～20%之间时，制作的马铃薯全粉面条有浓郁的马铃薯香味，且蒸煮品质和质构品质较好。因此，选用马铃薯全粉添加量为15%的混合粉作为实验用粉，研究加工工艺对马铃薯全粉面条品质的影响。当和面时间从5 min增加到25 min时，面条的干物质损失率先降低后增加，在15 min左右时，干物质损失率最低；另外质构数据表明，熟面条的最大拉伸力先增加后减小，在和面时间为15 min时拉伸力达到最大值，因此，结合感官评价，确定正交实验的和面时间在15 min左右。随着醒发时间的增加，面条的硬度和最大拉伸力逐渐增大，当醒发时间为40 min时，面条的硬度达到最大值，最大拉伸力也较大，因此结合感官评价，确定正交试验的面絮醒发时间为30～40 min。当醒发温度从5℃上升到30 ℃时，马铃薯全粉面条的最大拉伸力逐渐增大，剪切硬度先增加后减小，在室温或略高于室温时剪切硬度、最大拉伸力大于低温醒发的马铃薯全粉面条，因此，结合感官评价，确定正交试验的醒发温度在20 ℃左右。通过上述单因素实验，设定和面时间12.5、15、17.5 min，醒发时间30、35、40 min，醒发温度18、20、22 ℃进行正交试验。

结论：正交试验和验证试验结果表明：当马铃薯全粉添加量为15%，和面时间为15 min，醒发温度为20 ℃，醒发时间为40 min时，制作的马铃薯全粉面条的干物质损失率为8.97%，最大拉伸力17.48 g，剪切硬度170.36 g，感官评分达95分，面条的质构品质和感官品质最佳。

图片来源于图司机

Objectives: Potato is rich in nutrition, complete in amino acid composition, rich in starch, dietary fiber, vitamins and minerals, and has health benefits. Potato powder is made from fresh potato, which retains the nutrition and flavor of fresh potato. Mixing potato powder with wheat flour to prepare potato powder noodles can not only improve the nutritional value of traditional noodles, but also promote the sustainable development of potato industry.

Methods: In order to investigate the effects of different addition amount of potato powder, dough mixing time, standing time and standing temperature on the texture and sensory quality of potato powder noodles, 10%, 15%, 20%, 25% and 30% potato powder were added to wheat flour respectively to obtain 300g mixed flour. 35%, 37%, 40%, 42.3% and 43.3% salt water with the concentration of 1.5% were added to the mixed flour respectively. The mixed flour dough was prepared by mixing with a small multifunctional mixer. The effects of mixing time (5, 10, 15, 20 and 25 min) on the quality of noodles were investigated；Then put the dough into a sealed bag, put it into a constant temperature incubator to rest for a certain time, and examine the effects of standing time (10, 20, 30, 40, 50 min) and standing temperature (5, 10, 15, 20, 25, 30 ℃) on the quality of noodles; After 5 times of rolling, the shaped dough belt was finally cut into 1 mm thick and 3 mm wide noodles with a noodle knife, which was used to analyze the texture and sensory quality of potato powder noodles under different processing conditions.

Results: With the increase of the addition of potato powder, the dry matter loss rate of noodles gradually increased (from 8.85% to 11.55%), the hardness, maximum tensile force and shear hardness of noodles gradually decreased, while the viscosity of noodles gradually increased. The sensory score showed that when the addition of potato powder was between 10%~20%, the potato powder noodles had strong potato flavor. The cooking quality and texture quality were better. Therefore, the mixed powder with 15% potato powder was selected as the experimental powder to study the effect of processing technology on the quality of potato powder noodles. When the mixing time increased from 5 min to 25 min, the dry matter loss of noodles decreased first and then increased. At about 15 min, the dry matter loss rate was the lowest. In addition, the texture data showed that the maximum tensile force of cooked noodles first increased and then decreased, and reached the maximum value when the mixing time was 15 min, and considering the sensory evaluation, the mixing time of orthogonal experiment was determined to be about 15 min. With the increase of standing time, the hardness and maximum tensile force of noodles gradually increased. When the standing time was 40 min, the hardness of noodles reached the maximum value and the maximum tensile force was also large, and considering the sensory evaluation, the standing time of dough in orthogonal experiment was determined in 30~40 min. When the standing temperature rose from 5 ℃ to 30 ℃, the maximum tensile force of potato powder noodles gradually increased, and the shear hardness first increased and then decreased. At room temperature or slightly higher than room temperature, the shear hardness and maximum tensile force were greater than those of low-temperature standing potato powder noodles, and considering the sensory evaluation, the standing temperature of orthogonal experiment was determined about 20 ℃. According to the above single factor experiment, set the mixing time of 12.5, 15 and 17.5 min, standing time of 30, 35 and 40 min, and standing temperature of 18, 20 and 22 ℃ for orthogonal experiment.

Conclusions: The results of orthogonal experiment and validation experiment showed that when the addition amount of potato powder was 15%, the dough mixing time was 15 min, the standing temperature was 20 ℃, and the standing time was 40 min, the dry matter loss rate of potato powder noodles was 8.97%, the maximum tensile force was 17.48 g, the shear hardness was 170.36 g, and the sensory score was 95. The texture quality and sensory quality of noodles were the best.