采用不同改良剂和合适的醒发时间对马铃薯全粉面条品质进行改良，研究谷朊粉、海藻酸钠、食盐及不同醒发时间对面条感官品质、质构特性和蒸煮特性的影响。结果表明：加入改良剂并选取合适的醒发时间可以显著改善面条的品质，适量添加谷朊粉、氯化钠和海藻酸钠，合适的醒发时间可以提高面条的感官品质、硬度、弹性，并降低面条的蒸煮损失率。四种处理对面条感官品质影响顺序为醒发时间>海藻酸钠>谷朊粉>食盐，对硬度的影响顺序为海藻酸钠>醒发时间>食盐>谷朊粉，对蒸煮损失率的影响顺序为醒发时间>食盐>谷朊粉>海藻酸钠。当醒发时间为15~60 min时，显著改善面条的感官品质、硬度、粘性及蒸煮损失率；当谷朊粉添加量为1%~3%时，显著改善面条的感官品质、硬度、内聚力、弹性和蒸煮损失率。由此可见，通过适度醒发和添加改良剂，可以显著改善马铃薯全粉面条的品质特性。

Different modifiers and appropriate fermentation time were used to improve the quality of potato powder noodles. The effects of gluten, sodium alginate, table salt and fermentation time on the organoleptic quality, texture characteristics and cooking characteristics of noodles were investigated. Experiment results showed that modifiers and appropriate fermentation time could significantly improve the quality of noodles. Suitable adding amount of gluten, sodium chloride and sodium alginate as well as proper fermentation time could increase the sensory quality, hardness and elasticity of noodles, and decrease the cooking lose rate of noodles. The sensory quality was affected by the four methods in the order of fermentation time > sodium alginate > gluten > table salt, the hardness followed the order of sodium alginate > fermentation time > table salt > gluten, the cooking lose rate followed the order of fermentation time > table salt > gluten > sodium alginate. When the fermentation time was 15 to 60 min, the sensory quality, hardness, adhesiveness and cooking lose rate of the noodles were significantly improved. When the gluten powder was added in an amount of 1% to 3%, the sensory quality, hardness, cohesiveness, elasticity and cooking lose rate was improved. As a result, the sensory quality, texture properties, and cooking quality of potato powder noodle was improved by suitable fermentation time and modifier.

北京市教委科技一般项目（KM201612448005）；北京农业职业学院博士基金项目（XY-BS-16-04）