马铃薯添加量对面条品质及挥发性风味物质的影响
发布时间：2018-08-28 08:47
【摘要】：论文以马铃薯泥-小麦粉为主要原料,采用响应面法研究确定面条中马铃薯泥最宜添加量及不同改良剂(谷朊粉、乳化剂、变性淀粉)在面条中的适宜添加量,确定出马铃薯面条最佳配方;并采用顶空-固相微萃取-气相色谱-质谱联用法(HS-SPME-GC-MS)分析了马铃薯及马铃薯面条的挥发性风味物质。具体研究结果如下:(1)击打马铃薯泥有利于面条的成型和能减少面条的断条率,当击打时间超过12min后,剪切力和黏性逐渐减小,超过18 min时,马铃薯泥组织状态过于黏稠,加工特性极差,已不能添加入面团中加工马铃薯面条。所以,从剪切力和黏性考虑,选用马铃薯泥击打时间为12 min时进行后续制作马铃薯面条效果较好。(2)随着马铃薯泥添加量的增加,断条率逐渐增大,添加量大于55%时,断条率显著增大(p0.05),而感官评分值显著降低(p0.05);食盐添加量大于0.2%,食用碱添加量大于0.15%时,没有断条产生,说明食盐和食用碱对马铃薯面条断条率有改善作用,以感官评分为指标,通过响应面试验得到基础配方为:马铃薯泥54%,小麦粉45.5%,食盐0.3%,食用碱0.15%。(3)谷朊粉、乳化剂和变性淀粉均对马铃薯面条的品质有很好的改善,谷朊粉效果最为明显,单甘酯改良效果优于蔗糖酯,马铃薯乙酰化二淀粉磷酸酯(ADP-PS)效果优于辛烯基琥珀酸淀粉酯(OSA-Starch)。通过混料设计试验确定出马铃薯面条最佳配方:以马铃薯面条配方总量计,其中谷朊粉1.48%,单甘脂0.22%,ADP-PS 2%(改良剂总质量分数为3.7%),在此配方下马铃薯面条的蒸煮损失率为5.42%。(4)马铃薯面条感官评分同TPA各特性指标有一定相关性,感官评分值同粘性呈显著的正相关;咀嚼性同硬度、弹性和内聚性呈显著的正相关。SEM试验结果显示,复配改良剂明显的改善了马铃薯面条内部结构,其改良后的挂面结构与市售小麦挂面的相似,证明复配改良剂在马铃薯面条品质中有较大作用。(5)顶空-固相微萃取-气相色谱-质谱联用法(HS-SPME-GC-MS)可以分析马铃薯及马铃薯面条的挥发性风味物质。在鲜马铃薯中得到30种挥发性风味物质,蒸熟马铃薯泥中得到31种,60℃下保温3 h的马铃薯泥中得到37种,马铃薯面条中得到30种。鲜马铃薯中的主要挥发性风味物质是碳氢化合物,包括甲基环戊烷(25.74%)、正己烷(5.86%)、正戊烷(5.93%)等;蒸熟马铃薯泥和60℃下保温3 h马铃薯泥中的主要挥发性风味物质是醛类,包括己醛(88.92%)、戊醛(3.437%)、(Z)-2-庚烯醛(2.077%)、壬醛(0.748%)等,马铃薯面条中的主要挥发性风味物质醛类,包括己醛(53.315%)、壬醛(11.898%)、庚醛(2.911%)、癸醛(2.428%)等。
[Abstract]:In this paper, potato mashed wheat flour was used as the main raw material, and the optimum addition amount of potato mashed and different modifiers (gluten, emulsifier, modified starch) in noodle was determined by response surface method (RSM), and the optimum addition amount of different modifiers (gluten, emulsifier, modified starch) in noodle was determined. The optimum formula of potato noodle was determined and the volatile flavor substances of potato and potato noodle were analyzed by headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results are as follows: (1) beating potato mashed is beneficial to the shaping of noodles and can reduce the breaking rate of noodles. When the beating time exceeds 12min, the shear force and viscosity gradually decrease. When the beating time exceeds 18 min, the tissue state of potato mashed is too thick. Processing properties are so poor that no potato noodles can be added to the dough. Therefore, considering the shear force and viscosity, the potato noodle was made with 12 min potato mashed time. (2) with the increase of potato mashed amount, the broken strip rate gradually increased, and the addition amount was more than 55%. The percentage of broken strips increased significantly (p0.05), while the sensory score decreased significantly (p0.05), and when the addition of salt was greater than 0.2and the amount of edible alkali was greater than 0.15, there was no broken strip, which indicated that salt and edible alkali could improve the broken rate of potato noodles, and the sensory score was taken as the index. The basic formula was obtained by response surface test: potato mashed 54, wheat flour 45. 5, salt 0.3, edible alkali 0. 15. (3) gluten powder, emulsifier and modified starch all improved the quality of potato noodles, and gluten flour was the most effective. The improvement effect of monoglyceride was better than sucrose ester, and the effect of potato acetylated distarch phosphate (ADP-PS) was better than that of octenyl succinate starch ester (OSA-Starch). The optimum formula of potato noodle was determined by mixing design experiment: according to the total amount of potato noodle formula, The gluten content was 1.48 and 0.22% ADP-PS (3. 7%), and the cooking loss rate of potato noodle was 5.42%. (4) the sensory score of potato noodle was related to the characteristic index of TPA, and the total content of the modifier was 3. 7%, and the cooking loss rate of potato noodle was 5. 42%. (4) the sensory score of potato noodle was correlated with each characteristic index of TPA. Sensory score was positively correlated with viscosity, mastication was positively correlated with hardness, elasticity and cohesion. SEM test showed that the internal structure of potato noodle was significantly improved by the compound modifier. The improved noodle structure is similar to that of commercial wheat noodle. It is proved that the compound modifier plays an important role in potato noodle quality. (5) Headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) can be used to analyze the volatile flavor compounds of potato and potato noodle. 30 volatile flavor substances were obtained from fresh potatoes, 31 species from steamed potato mashed potatoes, 37 species from potato mashed at 60 鈩，
本文编号：2208889
[Abstract]:In this paper, potato mashed wheat flour was used as the main raw material, and the optimum addition amount of potato mashed and different modifiers (gluten, emulsifier, modified starch) in noodle was determined by response surface method (RSM), and the optimum addition amount of different modifiers (gluten, emulsifier, modified starch) in noodle was determined. The optimum formula of potato noodle was determined and the volatile flavor substances of potato and potato noodle were analyzed by headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results are as follows: (1) beating potato mashed is beneficial to the shaping of noodles and can reduce the breaking rate of noodles. When the beating time exceeds 12min, the shear force and viscosity gradually decrease. When the beating time exceeds 18 min, the tissue state of potato mashed is too thick. Processing properties are so poor that no potato noodles can be added to the dough. Therefore, considering the shear force and viscosity, the potato noodle was made with 12 min potato mashed time. (2) with the increase of potato mashed amount, the broken strip rate gradually increased, and the addition amount was more than 55%. The percentage of broken strips increased significantly (p0.05), while the sensory score decreased significantly (p0.05), and when the addition of salt was greater than 0.2and the amount of edible alkali was greater than 0.15, there was no broken strip, which indicated that salt and edible alkali could improve the broken rate of potato noodles, and the sensory score was taken as the index. The basic formula was obtained by response surface test: potato mashed 54, wheat flour 45. 5, salt 0.3, edible alkali 0. 15. (3) gluten powder, emulsifier and modified starch all improved the quality of potato noodles, and gluten flour was the most effective. The improvement effect of monoglyceride was better than sucrose ester, and the effect of potato acetylated distarch phosphate (ADP-PS) was better than that of octenyl succinate starch ester (OSA-Starch). The optimum formula of potato noodle was determined by mixing design experiment: according to the total amount of potato noodle formula, The gluten content was 1.48 and 0.22% ADP-PS (3. 7%), and the cooking loss rate of potato noodle was 5.42%. (4) the sensory score of potato noodle was related to the characteristic index of TPA, and the total content of the modifier was 3. 7%, and the cooking loss rate of potato noodle was 5. 42%. (4) the sensory score of potato noodle was correlated with each characteristic index of TPA. Sensory score was positively correlated with viscosity, mastication was positively correlated with hardness, elasticity and cohesion. SEM test showed that the internal structure of potato noodle was significantly improved by the compound modifier. The improved noodle structure is similar to that of commercial wheat noodle. It is proved that the compound modifier plays an important role in potato noodle quality. (5) Headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) can be used to analyze the volatile flavor compounds of potato and potato noodle. 30 volatile flavor substances were obtained from fresh potatoes, 31 species from steamed potato mashed potatoes, 37 species from potato mashed at 60 鈩，
本文编号：2208889
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