【摘要】：論文以馬鈴薯泥-小麥粉為主要原料,采用響應(yīng)面法研究確定面條中馬鈴薯泥最宜添加量及不同改良劑(谷朊粉、乳化劑、變性淀粉)在面條中的適宜添加量,確定出馬鈴薯面條最佳配方;并采用頂空-固相微萃取-氣相色譜-質(zhì)譜聯(lián)用法(HS-SPME-GC-MS)分析了馬鈴薯及馬鈴薯面條的揮發(fā)性風(fēng)味物質(zhì)。具體研究結(jié)果如下:(1)擊打馬鈴薯泥有利于面條的成型和能減少面條的斷條率,當(dāng)擊打時(shí)間超過12min后,剪切力和黏性逐漸減小,超過18 min時(shí),馬鈴薯泥組織狀態(tài)過于黏稠,加工特性極差,已不能添加入面團(tuán)中加工馬鈴薯面條。所以,從剪切力和黏性考慮,選用馬鈴薯泥擊打時(shí)間為12 min時(shí)進(jìn)行后續(xù)制作馬鈴薯面條效果較好。(2)隨著馬鈴薯泥添加量的增加,斷條率逐漸增大,添加量大于55%時(shí),斷條率顯著增大(p0.05),而感官評分值顯著降低(p0.05);食鹽添加量大于0.2%,食用堿添加量大于0.15%時(shí),沒有斷條產(chǎn)生,說明食鹽和食用堿對馬鈴薯面條斷條率有改善作用,以感官評分為指標(biāo),通過響應(yīng)面試驗(yàn)得到基礎(chǔ)配方為:馬鈴薯泥54%,小麥粉45.5%,食鹽0.3%,食用堿0.15%。(3)谷朊粉、乳化劑和變性淀粉均對馬鈴薯面條的品質(zhì)有很好的改善,谷朊粉效果最為明顯,單甘酯改良效果優(yōu)于蔗糖酯,馬鈴薯乙酰化二淀粉磷酸酯(ADP-PS)效果優(yōu)于辛烯基琥珀酸淀粉酯(OSA-Starch)。通過混料設(shè)計(jì)試驗(yàn)確定出馬鈴薯面條最佳配方:以馬鈴薯面條配方總量計(jì),其中谷朊粉1.48%,單甘脂0.22%,ADP-PS 2%(改良劑總質(zhì)量分?jǐn)?shù)為3.7%),在此配方下馬鈴薯面條的蒸煮損失率為5.42%。(4)馬鈴薯面條感官評分同TPA各特性指標(biāo)有一定相關(guān)性,感官評分值同粘性呈顯著的正相關(guān);咀嚼性同硬度、彈性和內(nèi)聚性呈顯著的正相關(guān)。SEM試驗(yàn)結(jié)果顯示,復(fù)配改良劑明顯的改善了馬鈴薯面條內(nèi)部結(jié)構(gòu),其改良后的掛面結(jié)構(gòu)與市售小麥掛面的相似,證明復(fù)配改良劑在馬鈴薯面條品質(zhì)中有較大作用。(5)頂空-固相微萃取-氣相色譜-質(zhì)譜聯(lián)用法(HS-SPME-GC-MS)可以分析馬鈴薯及馬鈴薯面條的揮發(fā)性風(fēng)味物質(zhì)。在鮮馬鈴薯中得到30種揮發(fā)性風(fēng)味物質(zhì),蒸熟馬鈴薯泥中得到31種,60℃下保溫3 h的馬鈴薯泥中得到37種,馬鈴薯面條中得到30種。鮮馬鈴薯中的主要揮發(fā)性風(fēng)味物質(zhì)是碳?xì)浠衔?包括甲基環(huán)戊烷(25.74%)、正己烷(5.86%)、正戊烷(5.93%)等;蒸熟馬鈴薯泥和60℃下保溫3 h馬鈴薯泥中的主要揮發(fā)性風(fēng)味物質(zhì)是醛類,包括己醛(88.92%)、戊醛(3.437%)、(Z)-2-庚烯醛(2.077%)、壬醛(0.748%)等,馬鈴薯面條中的主要揮發(fā)性風(fēng)味物質(zhì)醛類,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，

本文編號：2208889