摘要
为满足消费者对营养健康食品的需求,研制一种具有紫薯风味且不含添加剂的营养粉条.以紫薯全粉和甘薯淀粉为原料,感官评分为评价指标,探究紫薯全粉添加量、糊化时间、煮制时间和干燥温度对粉条品质的影响,通过单因素试验和响应面法优化紫薯粉条的加工工艺.结果表明,紫薯粉条的最佳工艺条件为紫薯全粉添加量 12%、糊化时间 60 s、煮制时间 120 s、干燥温度 65℃.该工艺制作的紫薯粉条口感筋道、韧性十足、不易断条、耐煮性好、具有紫薯独特的风味,水分含量 14.15 g/100 g、灰分含量 0.70 g/100 g、淀粉含量 79.2 g/100 g、多糖含量 2.3 mg/100 g、黄酮含量17 mg/100 g、花青素含量 7.0 mg/100 g、断条率 10%、膨润度 287%、烹饪损失 9.33%、糊汤度中的透光率 83.6.
Abstract
In order to meet the demand of consumers for nutrition and healthy food,a kind of nutritional vermicelli with purple potato flavor and without additives had been developed.Purple sweet potato powder and sweet potato starch were used as raw materials.Using sensory score as evaluation index,the effects of purple sweet potato powder addition amount,gelatinization time,cooking time and drying temperature on the quality of purple sweet potato vermicelli were investigated.This study optimized the processing technology of purple sweet potato starch vermicelli through single factor experiments and response surface methodology.The results showed that the optimal processing conditions were as follows:Purple sweet potato powder addition amount 12%,gelatinization time 60 s,cooking time 120 s and drying temperature 65℃.The vermicelli made by this process had full toughness,not easy to break,good cooking resistance,and the unique flavor of purple potato.Purple sweet potato starch vermicelli had a moisture content of 14.15 g/100 g,ash content of 0.70 g/100 g,starch content of 79.2 g/100 g,the polysaccharide content was 2.3 mg/100 g,the flavonol content was 17 mg/100 g,the anthocyanin content was 7.0 mg/100 g,broken bar rate was 10%,swelling degree was 287%,cooking loss was 9.33%,the light transmittance was 83.6.
基金项目
河南省重点研发专项(231111110300)
现代农业产业技术体系(CARS-10-C-13)
漯河职业技术学院科技研发校级项目(2022-KJYF-03)
河南省高等学校重点科研项目计划(24B550009)
维普
万方数据