马铃薯面条的研制与品质改良研究

发布时间：2018-03-06 14:47

本文选题：马铃薯　切入点：面条　出处：《哈尔滨商业大学》2017年硕士论文　论文类型：学位论文

【摘要】：2015年,农业部启动马铃薯主食化战略,推进把马铃薯加工成主食。本研究从增加小麦粉中马铃薯全粉的添加量入手,研究了马铃薯面条的研制与品质改良。本文探讨了 TG酶与谷朊粉结合对马铃薯面团面筋特性、粉质特性、糊化特性、热特性,流变特性的影响。在理论研究的基础上,研制出了马铃薯全粉添加量为30%的马铃薯面条,本研究为制备具有良好品质的马铃薯面条提供理论依据。本文主要包含以下几方面的内容:(1)比较了马铃薯淀粉与小麦淀粉性质的差异。马铃薯淀粉中的直链淀粉含量小于小麦淀粉中直链淀粉含量;马铃薯淀粉的溶解度和膨润度大于小麦淀粉;马铃薯淀粉峰值黏度、谷值黏度、最终黏度、衰减值高于小麦淀粉;马铃薯淀粉凝胶硬度、弹性、黏聚性均高于小麦淀粉,回复性小于小麦淀粉;小麦淀粉属于A型结晶型淀粉,马铃薯淀粉属于B型结晶型淀粉。(2)研究了马铃薯-小麦混合粉特性及混合粉面条品质。结果显示,随着马铃薯全粉添加量的增大,混合粉湿面筋含量逐渐减少,形成时间和稳定时间下降,稳定时间从5.1min下降到0.8min,弱化度增大,起始温度To、峰值温度TP、终止温度Tc呈上升趋势,面团的热稳定性下降,峰值黏度、谷值黏度、最终黏度均呈现逐渐下降的趋势,峰值黏度由1466.0cP下降至1142.4cP。面条的硬度、弹性随着马铃薯全粉添加量的增加而逐渐减小,面条的干物质损失率、断条率逐渐增大。随着马铃薯全粉添加量的增大,面条表面变得松散,面筋断裂,淀粉颗粒暴露在面筋网络结构之外。综合来看,当马铃薯全粉添加量超过20%时,马铃薯面条可接受性下降。(3)为增加马铃薯面条中马铃薯全粉的添加量,研究TG酶对马铃薯-小麦混合粉(马铃薯全粉添加量为30%)面团特性的影响,选取最佳的TG酶添加量,将最佳的TG酶添加量与谷朊粉结合,研究其对马铃薯-小麦混合粉面团特性的影响。结果表明,随着TG酶添加量的增加,马铃薯-小麦混合粉(马铃薯全粉添加量30%)面团的稳定时间延长,弱化度减小,弹性模量、黏性模量增大,峰值黏度、最终黏度逐渐增大。0.6U/gTG酶的加入使含谷朊粉的混合粉面团特性进一步改善,当0.6U/gTG酶与8%谷朊粉结合时,稳定时间最大3.5min,弱化度最小221BU,弹性模量G'比黏性模量G"大,此时的面团特性最佳。(4)利用响应曲面法优化马铃薯面条的加工工艺,研究食盐、黄原胶、TG酶、谷朊粉对马铃薯面条干物质损失率、弹性和感官评分的影响,得出回归方程预测模型。研制出的马铃薯面条为:30g马铃薯全粉,70g小麦粉混合粉为基重,食盐1.25%,黄原胶0.58%,TG酶0.58U/g,谷朊粉7.92%。在此条件下制得的成品马铃薯面条具有较好的感官特性,色泽略带黄色,有薯香味。感官评分84.41,干物质损失率5.81%,弹性0.91。
[Abstract]:In 2015, the Ministry of Agriculture launched the potato staple food strategy to promote the processing of potatoes into staple foods. In this paper, the effects of TG enzyme and gluten on gluten gluten, gluten gluten, gluten gluten, gluten gluten, gluten gluten, gluten gluten, gluten gluten, gluten gluten, gluten gluten, gluten gluten, gluten, gluten, gluten, gluten, gluten and gluten were studied. A potato noodle with a total potato powder of 30% was developed. This study provides a theoretical basis for the preparation of potato noodles with good quality. The main contents of this paper are as follows: (1) the differences between potato starch and wheat starch are compared. Amylose in potato starch. The content of amylose in wheat starch was lower than that in wheat starch. The solubility and swelling of potato starch were higher than that of wheat starch, the peak viscosity, valley viscosity and final viscosity of potato starch were higher than that of wheat starch, and the gel hardness, elasticity and cohesion of potato starch were higher than that of wheat starch. The properties of potato-wheat flour and the quality of noodle were studied, the results showed that wheat starch belongs to A type crystalline starch, potato starch belongs to B type crystal starch, and wheat starch belongs to B type crystal starch, and wheat starch belongs to A type crystallized starch and potato starch belongs to B type crystal starch. With the increase of potato flour content, the wet gluten content of mixed flour decreased gradually, and the formation time and stability time decreased, the stabilization time decreased from 5.1 min to 0.8 min, the weakening degree increased, the initial temperature To, the peak temperature TPC and the termination temperature Tc increased. The heat stability, peak viscosity, valley value viscosity and final viscosity of dough decreased gradually, and the peak viscosity decreased from 1466.0cP to 1142.4cP.The hardness of noodles gradually decreased with the increase of potato flour content. The loss rate of dry matter and broken strip rate of noodles gradually increased. With the increase of total potato powder addition, the noodle surface became loose, gluten broke, and starch granules were exposed to the gluten network structure. When potato flour was added more than 20%, the potato noodle acceptability decreased. 3) to increase the amount of potato whole powder in potato noodle, The effects of TG enzyme on the dough properties of potato wheat flour (potato flour 30%) were studied. The optimum amount of TG enzyme was selected to combine the optimal amount of TG enzyme with gluten flour. The results showed that with the increase of TG enzyme content, the dough stability time was prolonged, the weakening degree was decreased, and the elastic modulus was decreased with the increase of total potato flour addition amount (30% total potato flour addition). When the viscosity modulus increased, the peak viscosity and the final viscosity increased gradually, the dough properties of gluten containing gluten were further improved with the addition of .0.6U / g TG enzyme. When 0.6 U / g TG enzyme combined with 8% gluten, The most stable time is 3.5 min, the weakening degree is minimum 221 BU, the elastic modulus G'is larger than the viscosity modulus G ", and the dough characteristic is the best. 4) the processing technology of potato noodle is optimized by response surface method, and the salt and xanthan gum TG enzyme are studied. Effects of gluten on dry matter loss rate, elasticity and sensory score of potato noodle, regression equation prediction model was obtained. The finished potato noodles prepared under these conditions have better sensory properties, yellowish color and sweet potato flavor. Sensory score is 84.41, dry matter loss rate is 5.81 and elasticity is 0.91.The potato noodle made from xanthan gum 0.58 U / g and gluten 7.922.In this condition, the finished potato noodles have better sensory properties, yellow color and sweet potato flavor. The sensory score is 84.41, the dry matter loss rate is 5.81, and the elasticity is 0.91.
【学位授予单位】：哈尔滨商业大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TS213.24

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