为优化无明矾薯类鲜湿粉条的加工工艺，以混合薯类淀粉（马铃薯淀粉:木薯淀粉=1:1，m/m）为原料，以无明矾鲜湿粉条和0.30%明矾鲜湿粉条作为对照，探索了海藻酸钠添加量、成型时间、冷藏及冷冻时间等对无明矾薯类鲜湿粉条质构特性、水分含量及整体可接受性的影响规律；在此基础上，对比了不同老化方式对无明矾薯类鲜湿粉条断条时间、表观及微观结构（扫描电镜、傅里叶红外光谱、小角X射线散射）的影响。结果表明：添加1%海藻酸钠后，薯类鲜湿粉条的拉伸强度（2.86 g/mm2）、拉伸形变（63.88%）、剪切应力（39.89 g/mm2）、剪切形变（37.76%）、水分含量（60.40%）和整体可接受性与0.30%明矾粉条最为接近，说明1%海藻酸钠可作为明矾替代物来加工无明矾薯类鲜湿粉条；此外，无明矾薯类鲜湿粉条的加工工艺条件为成型时间1 min、4 ℃冷藏24 h，该条件下薯类鲜湿粉条的弹性和咀嚼性较好、断条时间显著延长、表观结构更为均匀。本研究结果可为无明矾薯类鲜湿粉条的产业化应用提供新的基础数据和理论依据。

In order to optimize the processing technology of alum-free fresh potato/cassava starch noodles, the effects of addition ratio of sodium alginate, shaping time, refrigerated and frozen time, etc, on the texture properties, moisture content, and overall acceptability of alum-free fresh potato/cassava starch noodles were evaluated. In addition, effects of different retrogradation treatments on the breaking time, apparent and microstructure (scanning electron microscopy, Fourier infrared spectrum, small angle X-ray scattering) of alum-free fresh potato/cassava starch noodles were investigated, the mixture starches of potato and cassava (potato starch: cassava starch=1:1, W/W) was used as raw material, the fresh starch noodles without alum and with 0.30% alum were used as control. The results showed that the tensile strength (2.86 g/mm2), tensile deformation (63.88%), shear stress (39.89 g/mm2), shear deformation (37.76%), moisture content (60.40%), and overall acceptability of fresh potato/cassava starch noodles were the closest to those of fresh starch noodles with 0.30% alum after adding 1% sodium alginate, indicating 1% sodium alginate could be used as alum substitute for the production of fresh starch noodles. Furthermore, the optimal conditions for processing fresh potato/cassava starch noodles without alum were as follows: shaping time 1 min, cold storage at 4 ℃ for 24 h. The fresh potato/cassava starch noodles without alum obtained under this condition exhibited better elasticity and chew ability, longer breaking time and more uniform apparent structure. Therefore, the study can provide new basic data and theoretical support for the industry application of alum-free fresh wet potato starch noodles.

国家重点研发计划项目（2016YFE0133600）；国家农业科技创新工程项目（CAAS-ASTIP-201X-IAPPST）