摘要
为了生产以鲜马铃薯浆为原料的高质量米粉。采用单因素试验及响应面优化方法,进行加工工艺研究;通过营养素指标的检测,对比米粉样品与市售产品的营养组成。结果显示,添加鲜马铃薯浆的米粉加工最优工艺为鲜马铃薯浆质量添加比例28.8%、熟化段温度88 ℃、挤出螺杆转速90 r/min。在此加工工艺下的米粉综合评分为0.980±0.012,达到市售米粉水平,并且相比市售产品,蛋白质含量高18.64%,维生素C含量高25.36%,膳食纤维含量高123.71%,而脂肪含量低14.29%,营养构成更优。研究为以鲜马铃薯浆为原料的高质量米粉产品开发提供技术参考。
In order to produce high-quality rice noodles with fresh potato pulp as raw material,the processing conditions were studied by single factor test and response surface optimization method.The nutritional compositions of rice noodles samples and commercially available rice noodles were compared by detecting nutrient indexes.The results show that the optimal process for processing rice noodles added with fresh potato pump is as follows:mass addition ratio of fresh potato pulp raw materials is 28.8%,the curing section temperature is 88℃,and the extrusion screw speed is 90 r/min.The comprehensive score of rice noodles under these processing parameters is 0.980±0.012,which reaches the level of commercially available rice noodles.Compared with commercially available products,the protein content is 18.64%higher,the vitamin C content is 25.36%higher,the dietary fiber content is 123.71%higher,and the fat content is 14.29%lower,and the nutritional composition is better.This study provides a technical reference for the development of high-quality rice noodle products using fresh potatoes as raw materials.
作者
杨云任
张梦瑶
黄小梅
陈孝天
张克
吕黄珍
YANG Yunren;ZHANG Mengyao;HUANG Xiaomei;CHEN Xiaotian;ZHANG Ke;LYU Huangzhen(State Key Laboratory of Agricultural Equipment Technology,China Academy of Agricultural Mechanization Science Group Co.,Ltd.,Beijing 100083,China)
出处
《包装与食品机械》
CAS
北大核心
2024年第5期60-69,共10页
Packaging and Food Machinery
基金
国家马铃薯产业技术体系项目(CARS-09-P28)
国有资本经营预算项目(GZ202007)。
关键词
鲜马铃薯
米粉
响应面设计
工艺优化
fresh potato
rice noodles
response surface design
process optimization
