紫薯全粉面条的制备及其品质影响研究

Process Optimization of Purple Sweet Potato Noodle

摘要:

为了研究高占比紫薯全粉面条的最佳制作条件，在单因素实验的基础上，选择紫薯全粉添加量、谷朊粉添加量、食盐添加量为自变量，紫薯全粉面条的熟断条率、感官评分为评价指标，利用Box-Behnken中心组合原理设计3因素3水平实验，研究各自变量交互作用及其对紫薯全粉面条品质的影响。实验结果表明，高占比紫薯全粉面条的最佳工艺条件为：紫薯全粉与小麦粉的比例为44:56、谷朊粉添加量为7.0%、食盐添加量1.6%。在此条件下紫薯全粉面条的熟断条率为0.42%，感官评分为84.08。经中试验证，此工艺可规模化生产。

Abstract:

The purple potato powder content, gluten content and salt content were chosen as independent variables, the broken rate and sensory score of the cooked purple potato noodles were used as evaluation index, the best production conditions for high proportion of purple potato noodles were studied. The three-factor and three-level experiments were designed using Box-Behnken center combination principle to study the interaction of each variable and its effect on the quality of purple sweet potato noodles. The experimental results showed that the optimal processing conditions of purple sweet potato noodles were as follows: The ratio of whole purple sweet potato powder to wheat flour was 44:56, the amount of wheat gluten added was 7.0%, and the amount of salt added was 1.6%. Under these conditions, the broken rate of the cooked purple sweet potato noodles was 0.42%, and the sensory score was 84.08. According to the pilot test, this process can be scaled up.