食品与发酵工业 >

2024 , Vol. 50 >Issue 21: 249 - 258

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037791

研究报告

三层复合压延工艺对紫薯面条品质特性的影响

  • 范会平 ,
  • 陈雨蒙 ,
  • 索标 ,
  • 李真 ,
  • 杜朝炜 ,
  • 艾志录
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  • 1(河南农业大学 食品科学技术学院,河南 郑州 450002)
    2(国家速冻米面制品加工技术研发专业中心,河南 郑州,450002)
    3(农业农村部大宗粮食加工重点实验室,河南 郑州,450002)
第一作者:博士,教授(艾志录教授为通信作者,E-mail:zhilafood@sina.com)

收稿日期: 2023-10-29

  修回日期: 2023-12-15

  网络出版日期: 2024-11-28

基金资助

国家重点研发计划项目(2021YFD2100200,2021YFD2100201)

收起

The impact of the three-layer composite calendering process on the quality characteristics of purple sweet potato noodles

  • FAN Huiping ,
  • CHEN Yumeng ,
  • SUO Biao ,
  • LI Zhen ,
  • DU Zhaowei ,
  • AI Zhilu
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  • 1(College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)
    2(National R&D Center For Frozen Rice & Wheat Produces Processing Technology, Zhengzhou 450002, China)
    3(Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China)

Received date: 2023-10-29

  Revised date: 2023-12-15

  Online published: 2024-11-28

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摘要

为改善紫薯面条加工性能差,拉伸特性不佳,蒸煮过程中营养损失高等问题,采用三层复合压延工艺,用小麦粉面片包裹紫薯面片,制备紫薯面条,改善面条品质。首先,通过单因素试验和正交试验设计考察紫薯全粉添加量、加水量、谷朊粉添加量、食盐添加量、淀粉添加量5个因素对芯层紫薯面片加工特性的影响,得出芯层紫薯面片的最佳配比为紫薯全粉添加量55%,加水量45%,谷朊粉添加量6%,食盐添加量1%,淀粉添加量13%(以上均为质量分数,下同)。在此基础上通过响应面试验考察外层面片加水量、芯层淀粉添加量、内外层面片厚度比、每道压延次数4个因素对紫薯面条加工性能和食用品质的影响,确定出三层复合压延紫薯面条的最佳工艺为:外层面片加水量35.2%、芯层淀粉添加量13.2%、内外层面片厚度比为1、每道压延次数为3次。按照最佳原料配比和加工工艺制得的紫薯面条呈淡紫色,口感爽滑,咀嚼性好,可为该产品的工业化生产提供一定的理论参考。

关键词： 三层复合压延; 紫薯面条; 质构特性; 拉伸特性; 响应面优化

本文引用格式

范会平 , 陈雨蒙 , 索标 , 李真 , 杜朝炜 , 艾志录 . 三层复合压延工艺对紫薯面条品质特性的影响[J]. 食品与发酵工业, 2024 , 50(21) : 249 -258 . DOI: 10.13995/j.cnki.11-1802/ts.037791

Abstract

To enhance the processing performance of purple potato noodles, improve their tensile characteristics, and reduce nutritional loss during cooking, the three-layer composite calendering process was adopted to wrap the purple potato dough sheets with wheat flour dough sheets to prepare purple potato noodles and improve the quality of noodles.Firstly, the effects of five factors including purple sweet potato powder addition amount, water addition amount, gluten addition amount, salt addition amount, and starch addition amount on the processing characteristics of the core layer purple potato dough sheets were investigated through single factor experiments and orthogonal experimental design.It was concluded that the optimal ratio of core layer purple sweet potato dough sheets was 55% of purple sweet potato powder, 45% of water, 6% of gluten, 1% of salt, and 13% of starch content. On this basis, a response surface test was conducted to investigate the impact of four variables:the quantity of water added to the outer dough sheets, the amount of starch added to the core layer dough sheets, the thickness ratio between inner and outer layers, and the number of calendering times per track.The objective was to assess their influence on both processing performance and eating quality of purple potato noodles.Consequently, an optimal process for three-layer composite calendering purple potato noodles was determined as follows:35.2% water content on the outer dough sheets, 13.2% starch content in the core layer dough sheets, a thickness ratio of 1 between inner and outer layers, and three calendering passes per track.According to the optimal ratio of raw materials and processing technology, the purple sweet potato noodles exhibit a lavender color with a smooth texture and excellent chewiness. It could provide a certain theoretical reference for industrial production of the product.

Key words： three-layer composite calendaring; purple sweet potato noodles; texture characteristics; tensile characteristics; response surface optimization

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