为解决制作紫薯生全粉面条时常出现的断条率高、易糊汤、适口性不佳、颜色黯淡等问题，该研究以改善色泽和质构品质为目标对紫薯生全粉面条的配方工艺进行优化，分析阐明了柠檬酸、植酸钠、曲酸、茶多酚、β-糊精等护色剂以及卡拉胶、谷朊粉、魔芋葡甘露聚糖等改良剂在不同添加量下对面条色度、质构以及感官评分的影响，借助mixolab2混合实验仪等设备对比分析不同紫薯生全粉添加量下混合粉的粉质特性和糊化特性。结果表明：紫薯生全粉可影响蛋白网络弱化、淀粉糊化以及淀粉酶水解淀粉的速度，添加量超过10%会减弱面团筋度和耐揉性。紫薯生全粉面条适宜选用护色剂和改良剂分别为0.6%柠檬酸和0.6%魔芋葡甘露聚糖，感官评分较各自参照组分别提升13.56%和11.92%。在此基础上，通过4因素3水平正交实验确定了最优配方工艺为紫薯生全粉添加量8%，水添加量32%，柠檬酸添加量0.6%，魔芋葡甘露聚糖添加量0.6%，感官评分为85.48。本研究为后续高品质紫薯生全粉面条的工业化生产奠定基础。

In order to solve the problems of high breaking rate, easy paste soup, poor palatability and dim color in the production of purple potato raw whole powder noodles, the formula and technology of purple potato raw whole powder noodles were optimized with the goal of improving color and texture quality. The influences of color-retaining agents such as citric acid, sodium phytate, kojic acid, tea polyphenols and β-dextrin, and improvers such as carrageenan, gluten and konjac glucomannan at different addition levels on the color, texture and sensory score of the noodles. With the aid of other instruments and equipment including the mixolab2 mixing device, the silty characteristics and gelatinization properties of the mixed powder with raw purple sweet potato flour at different addition levels of were compared and analyzed. The results showed that the raw purple sweet potato flour affected the weakening of protein network, starch gelatinization and amylase-catalyzed starch hydrolysis, with the addition greater than 10% decreasing the gluten and kneading resistance of dough. The suitable color-retaining agent and suitable modifier were 0.6% citric acid and 0.6% KGM, respectively, with their sensory scores increasing by 13.56% and 11.92%, respectively, compared with their corresponding reference groups. On this basis, the optimal formulation process of high-quality raw whole purple potato powder noodles was determined through four-factor and three-level orthogonal experiments, and the optimal conditions were: addition of raw whole purple potato powder 8%, water 32%, citric acid 0.6%, and KGM 0.6%, with the corresponding sensory score being 85.48. The research lays the foundation for subsequent industrial production of high-quality noodles made with raw whole purple sweet potato flour.

湖北省技术创新专项（重大项目）（2019AEE022）