马铃薯鲜湿面的制备及其品质评价

Preparation and quality evaluation of fresh wet potato noodles

中文关键词:  马铃薯全粉  鲜湿面  工艺优化  质构特性  消化特性

英文关键词:potato powder  fresh wet noodles  process optimization  texture properties  digestive properties

中文摘要:

      目的 探究不同原料配方对面团混合特性和马铃薯鲜湿面条蒸煮、质构特性的影响, 并对鲜湿面配方进行优化。方法 在单因素试验中研究马铃薯全粉、芦笋全粉、水、谷朊粉、魔芋胶添加量对面团混合特性以及鲜湿面的蒸煮特性和质构特性的影响, 并通过正交试验确定马铃薯营养鲜湿面制备工艺; 此外, 比较不同配方制备的鲜湿面的消化特性和血糖生成指数。结果 正交试验和验证试验结果表明, 马铃薯鲜湿面在水添加量30%, 马铃薯全粉添加量6%, 芦笋粉添加量4%, 魔芋胶添加量0.8%或0.4%时, 面条的蒸煮特性和质构特性无显著差异(P>0.05), 都可用于鲜湿面的制备; 对比不同配方制备鲜湿面的拉伸强度、蒸煮断条率无显著差异(P>0.05), 不同方法制备鲜湿面血糖生成指数均大于80, 都属于高生糖指数食品。结论 通过工艺优化确定了马铃薯鲜湿面最优配方, 在此配方下制备的面条具有良好的蒸煮特性和质构特性, 本研究可为生产马铃薯鲜湿面提供理论依据。

英文摘要:

      Objective To investigate the effects of different raw material formulations on the mixing characteristics of dough and the cooking and texture characteristics of fresh and wet potato noodles, and optimize the fresh and wet noodle formulations. Methods The effects of the addition of potato powder, asparagus powder, water, gluten, and konjac gum on the mixing characteristics of dough and the cooking and textural characteristics of fresh wet noodles were investigated by a single factor test. And the optimized ingredients were determined by orthogonal experiment designs. Besides, the digestive characteristics of starch in vitro and glycemic index of the fresh wet noodles produced by different formulations were studied. Results The results of orthogonal and verification tests showed that there was not significantly difference (P>0.05) in the cooking and textural properties of potato fresh wet noodles when the addition of 30% water, 6% potato powder, 4% asparagus powder, and 0.8% or 0.4% konjac gum were applied to the noodles making. Therefore, above formulas with 0.8% and 0.4% konjac gum additions could be used in the preparation of fresh wet noodles. Furthermore, there was no significant difference (P>0.05) in the tensile strength and cooking breakage rate of the fresh wet noodles compared with those of the different formulations. The estimated glycemic index values of fresh wet noodles prepared by different formulations were greater than 80, which belonged to high glycemic index food. Conclusions The optimal formula of potato fresh wet noodles is determined by process optimization. The noodles prepared under this formula has good cooking and texture characteristics. This study can provide theoretical basis for the production of potato fresh wet noodles.