摘要
采用普通小麦粉添加35%甘薯生浆制作面条,以拉伸距离和拉伸阻力为评价指标,通过响应面试验设计,研究静置时间、静置温度和压面次数对面条拉伸特性的影响。结果表明:面条最佳加工工艺参数为29℃静置28 min,压面9次。在此条件下,熟面条拉伸阻力和拉伸距离达到最大值,分别为21.56 g、16.40 mm,面条品质最佳。与纯小麦面条相比,添加35%甘薯生浆的面条拉伸性能、蛋白质含量、硬度和咀嚼性下降,但有甘薯香味,营养更全面。本研究丰富了面条种类,拓宽了甘薯深加工领域。
The noodles were prepared using common wheat flour adding 35% sweet potato pulp. Taking tensile distance and tensile resistance as evaluation indexes, the effects of resting time, resting temperature and sheeting times on tensile properties of the noodles were studied through response surface test design. The results showed that the best processing parameters of the noodles were resting 28 min at 29℃ and sheeting 9 times. Under these conditions, the stretching resistance and stretching distance of cooked noodles reached the maximum, which were 21.56 g and 16.40 mm respectively, so the noodles quality was the best. Compared with pure wheat noodles, the tensile properties, protein content, hardness and chew ability of noodles adding 35% sweet potato pulp decreased, but the noodles had sweet potato flavor and more complete nutrition. These results could enrich noodle varieties and broaden deep processing fields of sweet potato.
作者
邓雨欣
索文静
李璐瑕
刘瑶
龚魁杰
李宏军
Deng Yuxin;Suo Wenjing;li Luxia;Liu Yao;Gong Kuijie;Li Hongjun(College of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255049,China;Crop Research Institute,Shandong Academy of Agriculural Sciences,Jinan 250100,China)
出处
《山东农业科学》
北大核心
2022年第6期125-130,共6页
Shandong Agricultural Sciences
基金
山东省重点研发计划(重大科技创新工程)项目(2020CXGC0108053)。
关键词
小麦粉
甘薯生浆
面条
拉伸特性
品质
Wheat flour
Sweet potato pulp
Noodle
Tensile properties
Quality
