高含量马铃薯全粉挂面品质改良剂的研究

利用均匀设计优化高含量马铃薯(全粉含量33%)挂面的品质改良,通过回归分析确定其品质的主要影响因素,以熟断条率、蒸煮损失、感官评分为考察指标进行实验。结果表明:品质改良剂为食用盐0.31%,碳酸钠0.12%,魔芋精粉0.34%,谷朊粉2.80%,聚丙烯酸钠0.11%时,得到的挂面蒸煮损失率为3.73%,熟断条率为3.0%,感官评分91.5分。通过对品质改良剂的研究,解决了高含量马铃薯挂面易断条、易浑汤等技术难题,使样品品质明显优于市售挂面。

Study on quality improver of high content potato dried noodles

The quality improvement of dried noodles with high-content potato flour (33% of whole flour) was optimized by uniform design test. The main influencing factors on the quality were determined by regression analysis. The broken rate, cooking loss rate and sensory score were chosen as indicators. The results showed that the quality improver was the edible salt 0.31%, sodium carbonate 0.12%, konjac flour 0.34%, wheat gluten 2.80%, sodium polyacrylate 0.11%.With the improver the noodles cooking loss rate was 3.73%, the broken rate was 3.0% and the sensory score was 91.5. Through the research of quality improver, the quality of the sample is obviously better than the commercially available noodle, which solves the technical problems such as easy broken noodles, easy muddy soup and so on when cook dried noodles with high-content potato flour.