生产与科研应用

占比90%紫薯全粉面条加工工艺优化

  • 司艺蕾 ,
  • 艾志录 ,
  • 许梦言 ,
  • 范会平 ,
  • 王雪竹
展开
  • 1 (河南农业大学 食品科学技术学院,河南 郑州,450002)
    2 (农业部大宗粮食加工重点实验室,河南 郑州,450002)
    3 (河南省食品药品审评查验中心,河南 郑州,450004)
硕士研究生(范会平副教授和王雪竹副主任技师为共同通讯作者,E-mail:fanhuiping1972@hotmail.com;zzulispx@126.com)。

收稿日期: 2019-06-19

  网络出版日期: 2020-03-13

基金资助

科技部“十三五”国家重点研发计划重点专项(2016YFD0401303);河南省薯类产品加工工艺与设备研发创新型科技团队,豫科人组[2017]6号

Process optimization of 90% purple potato powder noodle

  • SI Yilei ,
  • AI Zhilu ,
  • XU Mengyan ,
  • FAN Huiping ,
  • WANG Xuezhu
Expand
  • 1 (College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)
    2 (Key Laboratory of Staple Grain Processing, Ministry of Agriculture, Zhengzhou 450002, China)
    3 (Henan Provincial Food and Drug Evaluation and Inspection Center, Zhengzhou 450004, China)

Received date: 2019-06-19

  Online published: 2020-03-13

摘要

为了研究一种高占比的紫薯全粉面条加工工艺,以紫薯全粉为原料,选取玉米淀粉的添加量、蒸制时间、老化时间和混合食用胶(CMC∶刺槐豆胶=6∶4)的添加量为自变量进行单因素试验,并在单因素试验的基础上,用响应面设计优化紫薯面条的加工工艺。该紫薯全粉面条的最佳工艺条件为:玉米淀粉添加量为质量分数6.30%(以紫薯全粉的添加量为基础),蒸制时间为9.00 min,老化时间为4.20 h,混合胶的添加量为0.80%;在此条件下断条率为0%,蒸煮损失率为17.03%,感官评价为85.85分。该研究为高占比紫薯全粉面条的制作提供了理论基础。

本文引用格式

司艺蕾 , 艾志录 , 许梦言 , 范会平 , 王雪竹 . 占比90%紫薯全粉面条加工工艺优化[J]. 食品与发酵工业, 2020 , 46(3) : 160 -166 . DOI: 10.13995/j.cnki.11-1802/ts.021406

Abstract

In order to study a high proportion of purple potato whole noodles processing technology, this study used purple potato whole powder as raw material, the addition amount of corn starch, cooking time, aging time and the addition amount of mixed edible gum (CMC: locust bean gum=6∶4) were used as independent variables for single factor experiment. Based on the single factor experiment, the response surface design was used to optimize the processing technology of purple potato noodles. After investigating the feasibility of practical operation, the optimum technological conditions for the purple sweet potato noodles were established as follows: corn starch content was 6.30%; steaming time was 9.00 min; aging time was 4.20 hours; and the amount of mixed gel was 0.80%. In this condition, the broken rate was 0%; the cooking loss was 17.03%; and the sensory evaluation was 85.85 points. It provides a theoretical basis for the manufacture of high proportion of purple potato noodles.

参考文献

[1] 刘军伟,胡志和.紫薯功能及产品开发研究进展[J].食品研究与开发,2012,33(9):231- 236.
[2] 范会平,吴丹,王娜,等.紫薯全粉面配方及制备工艺的优化[J].食品与发酵工业, 2017, 43(9):155-161.
[3] 潘冬梅,陈超群.生鲜紫薯面条加工工艺研究[J].食品科技, 2015, 40(1): 182-186.
[4] 范会平,陈月华,王娜,等.紫薯全粉面加工工艺的优化[J].食品与发酵工业, 2017, 43(2):154-160.
[5] WANG L, HOU G G, HSU Y H, et al. Effect of phosphate salts on the Korean non-fried instant noodle quality[J]. Journal of Cereal Science,2011,54, 506-512.
[6] 丁瑞琴.甘薯粉面团流变学性质及面条工艺的研究[D].福州:福建农林大学, 2009.
[7] LI Jingpeng, JIAO Aiquan,DENG Li,et al. Porous-structured extruded instant noodles induced by the medium temperature α-amylase and its effect on selected cooking properties and sensory characteristics[J]. International Journal of Food Science & Technology,2018,53(10):2 265-2 272.
[8] 杜好,闵钟熳,顾晶晶,等.紫薯全粉面条制作工艺优化研究[J].农业科技与装备,2019(3):50-51.
[9] 陈洁,段秋虹,王春,等.制面工艺对鲜湿面色泽影响的研究[J].河南工业大学学报(自然科学版), 2010, 31(3):35-37;44.
[10] 魏益民,张明晶,王锋,等.荞麦和玉米面条挤压生产工艺探讨[J].中国粮油学报, 2004(6): 39-42.
[11] 潘治利,王涛,王娜,等.冷冻熟制面条保温加热及速冻节能加工工艺[J].农业工程学报, 2015,31(6):311-318.
[12] 王威,李喜宏,刘霞,等.响应面法优化全麦面条挤压工艺研究[J].食品工业, 2016, 37(1): 36-39.
[13] 王显伦,文向前,张文.淀粉及变性淀粉对面条品质影响研究[J].郑州粮食学院学报, 2000(3):44-46.
[14] 李晶,骆丽君,郭晓娜,等.蒸制对冷冻荞麦熟面品质的影响研究[J].中国粮油学报, 2016, 31(2):9-12;22.
[15] CHEN P, ZHANG X, XIAO N, et al.The influence of amylose and amylopectin characteristics on phase transition of cornstarches observed under shearless condition[J].Advanced Materials Research, 2012, 554-556:1 170-1 173.
[16] 杨海龙.鲜湿红薯粉丝品质改进研究[D].郑州:河南农业大学,2014.
[17] 李里特,江正强.添加剂在面条加工中的应用和开发[J].郑州粮食学院学报, 1999(4): 25-27.
[18] 黄梓芮,潘雨阳,江小琴,等.响应面法优化猴头菇魔芋面条工艺配方[J].食品科技,2017,42(8):177-183.
[19] 公艳,熊双丽,彭凌,等.响应面-主成分分析法优化马铃薯挂面工艺[J].食品工业科技,2017,38(23):143-150;158.
[20] 邢丽君.紫薯粉条加工工艺条件优化及品质分析[D].乌鲁木齐:新疆农业大学,2014.
[21] 史晓萌,陈建国,党艳婷,等.响应曲面法优化燕麦甜醅发酵工艺的研究[J].食品工业,2018,39(4):88-92.
文章导航

/