Food and Fermentation Industries >

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

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

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
Expand
  • 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

Fold

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

Cite this article

FAN Huiping , CHEN Yumeng , SUO Biao , LI Zhen , DU Zhaowei , AI Zhilu . The impact of the three-layer composite calendering process on the quality characteristics of purple sweet potato noodles[J]. Food and Fermentation Industries, 2024 , 50(21) : 249 -258 . DOI: 10.13995/j.cnki.11-1802/ts.037791

References

[1] HU F, LI J Y, ZOU P R, et al.Effects of Lycium barbarum on gluten structure, in vitro starch digestibility, and compound noodle quality[J].Food Bioscience, 2023, 54:102915.
[2] 司艺蕾, 艾志录, 许梦言, 等.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.
SI Y L, AI Z L, XU M Y, et al.Process optimization of 90% purple potato powder noodle[J].Food and Fermentation Industries, 2020, 46(3):160-166.
[3] 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.
FAN H P, WU D, WANG N, et al.Study on the optimization of purple sweet potato noodles[J].Food and Fermentation Industries, 2017, 43(9):155-161.
[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.
FAN H P, CHEN Y H, WANG N, et al.Optimization of the process of purple sweet potato noodles[J].Food and Fermentation Industries, 2017, 43(2):154-160.
[5] 贺丽霞. 基于TA.XT型质构仪的小麦面坯(片)加工品质评价方法的研究[D].杨凌:西北农林科技大学, 2012.
HE L X.Apply TA.XT texture analyzer on the methods evaluating the processing quality of wheat dough(film)[D].Yangling:Northwest A&F University, 2011.
[6] PU H Y, WEI J L, WANG L, et al.Effects of potato/wheat flours ratio on mixing properties of dough and quality of noodles[J].Journal of Cereal Science, 2017, 76:236-242.
[7] 洛桑卓玛, 张华玲, 黄俊僮, 等.油橄榄果渣对面条品质的影响[J].现代食品科技, 2020, 36(6):204-210.
LUO S Z M, ZHANG H L, HUANG J T, et al.Effects of olive pomace on the quality of Chinese dried noodles[J].Modern Food Science and Technology, 2020, 36(6) 204-210.
[8] 葛珍珍, 高珊珊, 张圆圆, 等.复合改良剂对面条品质的影响[J].粮食与油脂, 2022, 35(7):38-41.
GE Z Z, GAO S S, ZHANG Y Y, et al.Effect of compound improver on noodle quality[J].Cereals & Oils, 2022, 35(7):38-41.
[9] 范会平, 李菲菲, 符锋, 等.紫薯全粉面条的制备及其品质影响研究[J].现代食品科技, 2019, 35(5):151-158;273.
FAN H P, LI F F, FU F, et al.Process optimization of purple sweet potato noodle[J].Modern Food Science and Technology, 2019, 35(5):151-158;273.
[10] 李芳, 朱永义.谷朊粉对苦荞小麦混合粉流变学特性影响研究[J].粮食与油脂, 2005, 18(5):23-25.
LI F, ZHU Y Y.Study on influence of wheat gluten on the rheological character of buckwheat-wheat blends[J].Journal of Cereals & Oils, 2005, 18(5):23-25.
[11] 崔晚晚, 李利民, 郑学玲.谷朊粉对面筋和面团流变学及面条质构特性的影响[J].食品科技, 2018, 43(6):165-171.
CUI W W, LI L M, ZHENG X L.Effects of vital wheat gluten on gluten and dough rheological properties and textural qualities of noodles[J].Food Science and Technology, 2018, 43(6):165-171.
[12] LI M, SUN Q J, HAN C W, et al.Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms[J].Food Chemistry, 2018, 246:335-342.
[13] 张翔, 吕明彧, 陈彦君, 等.绿豆抗性淀粉面条的工艺优化及其品质分析[J].粮食与油脂, 2022, 35(10):96-101.
ZHANG X, LYU M Y, CHEN Y J, et al.Processing optimization and quality analysis of mung bean resistant starch noodles[J].Cereals & Oils, 2022, 35(10):96-101.
[14] 辛晶, 黄一承, 季香青, 等.黍子粉对小麦面团流变特性和面条品质的影响[J].食品工业科技, 2022, 43(19):69-75.
XIN J, HUANG Y C, JI X Q, et al.Effects of millet flour on rheological characteristics of wheat dought and noodle quality[J].Science and Technology of Food Industry, 2022, 43(19):69-75.
[15] 栗丽萍, 王寿东.谷朊粉对高含量荞麦面条品质的影响[J].农业机械, 2011(8):67-69.
LI L P, WANG S D.Effect of gluten on quality of noodles with high content of buckwheat[J].Farm Machinery, 2011(8):67-69.
[16] WANG J R, GUO X N, YANG Z, et al.Effect of sodium bicarbonate on quality of machine-made Kongxin noodles[J].LWT, 2021, 138:110670.
[17] 陶菊春, 吴建民.综合加权评分法的综合权重确定新探[J].系统工程理论与实践, 2001, 21(8):43-48.
TAO J C, WU J M.New study on determining the weight of index in synthetic weighted mark method[J].Systems Engineering-theory & Practice, 2001, 21(8):43-48.
[18] 刘紫鹏, 陆启玉.添加木薯淀粉和谷朊粉对保湿熟面条品质的影响[J].食品工业科技, 2017, 38(20):240-244;255.
LIU Z P, LU Q Y.Effect of adding cassava starch and wheat gluten on quality of moisturizing cooked noodles[J].Science and Technology of Food Industry, 2017, 38(20):240-244;255.
[19] 王金荣. 空心挂面加工和品质的影响因素研究及机理探讨[D].无锡:江南大学, 2022.
WANG J R.Study on the factors of processing and quality of dried Kongxin noodles and the underlying mechanism[D].Wuxi:Jiangnan University, 2021.
[20] 王家胜, 刘翀, 王婷, 等.天然马铃薯、木薯和玉米淀粉添加对发酵挂面品质的影响[J].食品工业科技, 2022, 43(9):40-47.
WANG J S, LIU C, WANG T, et al.Effect of native potato, cassava and corn starches supplement on the quality of dried fermented noodles[J].Science and Technology of Food Industry, 2022, 43(9):40-47.
[21] HOU G.Asian Noodles:Science, Technology, and Processing[M].Hoboken:John Wiley & Sons, 2010.
[22] CHARLES A L, HUANG T C, LAI P Y, et al.Study of wheat flour-cassava starch composite mix and the function of cassava mucilage in Chinese noodles[J].Food Hydrocolloids, 2007, 21(3):368-378.
[23] 张毅, 陈洁, 汪磊, 等.加水量与和面时间对面片质构及蛋白特性的影响[J].农业工程学报, 2020, 36(14):299-306.
ZHANG Y, CHEN J, WANG L, et al.Effects of water addition and mixing time on the texture and protein properties of dough sheets[J].Transactions of the Chinese Society of Agricultural Engineering, 2020, 36(14):299-306.
[24] 刘健飞, 郑学玲, 刘翀.不同水分含量对复合压延面片力学性质及面条品质的影响[J].食品工业科技, 2021, 42(17):64-69.
LIU J F, ZHENG X L, LIU C.Effects of different moisture content on the mechanical properties of compound sheeting dough sheet and the quality of cooked noodles[J].Science and Technology of Food Industry, 2021, 42(17):64-69.
[25] CAI Y N, LI Q Q, LI D H, et al.Optimizing the extraction of protein from broken rice using response surface methodology and comparing the protein functional properties[J].Journal of Cereal Science, 2023, 113:103726.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.