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  • 朱永,梁杉,张敏,杨再山.添加不同品种和类型的马铃薯全粉对鲜湿面条品质的影响[J].食品科学技术学报,2019,37(2):94-101.    [点击复制]
  • ZHU Yong,LIANG Shan,ZHANG Min,YANG Zaishan.Effect of Potato Flour with Different Varieties and Types on Quality of Fresh Wet Noodles[J].Journal of Food Science and Technology,2019,37(2):94-101.   [点击复制]
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添加不同品种和类型的马铃薯全粉对鲜湿面条品质的影响
朱永,梁杉,张敏,杨再山
0
(北京工商大学 北京食品营养与人类健康高精尖创新中心/北京市食品添加剂工程技术研究中心, 北京 100048;北京康得利机械设备制造有限公司, 北京 100074)
摘要:
为探讨添加不同品种和类型的马铃薯全粉鲜湿面条加工适用性,系统研究了3个马铃薯主栽培品种制作的生全粉、熟全粉以及市售马铃薯雪花粉的品质特性。以小麦面粉鲜湿面条为对照,从流变学特性、烹调特性、质构特性等方面分析了添加马铃薯粉原料对鲜湿面条产品品质的影响。对比3种不同类型的马铃薯全粉,发现糊化度、碘蓝值较低的生全粉细胞完整率相对较好,由其制作的面团筋力较强,制作的鲜湿面条无断条,烹调损失率较低,感官评分较高,硬度、内聚性、弹性、胶着性、咀嚼性各项质构评价指标较大,黏性相对较小,其品质更接近于小麦粉鲜湿面条,因此认为,生全粉更适宜制作马铃薯鲜湿面条。对比3个不同品种的马铃薯全粉,发现夏菠蒂这一品种更适合作为马铃薯鲜湿面条产品的原料。对比马铃薯全粉类型和马铃薯品种这两个影响因素,虽然添加不同类型的全粉对鲜湿面条品质的影响更为显著,但品种间的差异也较大;研究不同品种加工鲜湿面条的适用性,对改良马铃薯鲜湿面条品质具有一定借鉴意义。
关键词:  马铃薯全粉  马铃薯品种  马铃薯类型  鲜湿面条  流变学特性  烹调特性  质构特性
DOI:10.3969/j.issn.2095-6002.2019.02.014
投稿时间:2018-08-29
基金项目:
Effect of Potato Flour with Different Varieties and Types on Quality of Fresh Wet Noodles
ZHU Yong,LIANG Shan,ZHANG Min,YANG Zaishan
(Beijing Advanced Innovation Center for Food Nutrition and Human Health/Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University, Beijing 100048, China;Beijing Kangdeli Mechanical Equipment Manufacturing Co Ltd,Beijing 100074, China)
Abstract:
To study the processing applicability of adding different varieties and types of potato flour on fresh wet noodles, the quality properties of raw flour and cooked flour made by three main potato varieties were analyzed, along with commercially available potato flakes as a control. In this study, based on the properties of rheology, cooking, and texture, effects of potato raw materials on the quality of fresh wet noodles were investigated with wheat flour as a control. The results showed that compared with three different types of potato flour, the raw flour with lower gelatinization degrees and blue values had better cell integrity, and the gluten force of the mixed dough of raw flour and wheat flour was stronger which could decrease the rate of breaking and boiling loss. The noodles made by raw flour and wheat flour had better sensory evaluation, lower rate of adhesiveness, and higher rate of hardness, cohesiveness, springiness, gumminess, and chewiness, which quality was much closer to the wheat flour noodles. Therefore, the raw flour was more suitable for processing potato fresh wet noodles. Comparing with three different varieties of potato flour, it was found that Shabbetti was more suitable as raw material for potato fresh wet noodles. Types of potato flour had more effects on the quality of fresh wet noodles compared with varieties of potato, but varieties of potato also had significant effects on the qulaity of fresh wet noodles. Therefore, it also had certain reference significance to study the applicability of fresh wet noodles processed among different varieties for improving the quality of potato fresh wet noodles.
Key words:  potato flour  varieties of potato  types of potato  fresh wet noodles  properties of rheology  properties of cooking  properties of texture