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.
SI Yilei
,
AI Zhilu
,
XU Mengyan
,
FAN Huiping
,
WANG Xuezhu
. Process optimization of 90% purple potato powder noodle[J]. Food and Fermentation Industries, 2020
, 46(3)
: 160
-166
.
DOI: 10.13995/j.cnki.11-1802/ts.021406
[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.
