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投稿时间：2018-12-26
投稿时间：2018-12-26
中文摘要: 研究薯泥添加量对马铃薯干米粉品质的影响，为马铃薯干米粉加工提供参考依据。分别将0%、10%、20%、30%和40%的薯泥添加到米浆中，测定米粉蒸煮指标、色差和质构变化。结果表明：随着马铃薯泥添加量的增加，米粉的复水时间缩短，吐浆值增大；薯泥添加量为20%时，相比对照组亮度值L 显著减小，色度值b 显著增大。米粉的硬度值、弹性、咀嚼性、峰值负载和形变量随薯泥添加量增加先增大，但当薯泥添加量为20%时，相比对照组，米粉的硬度值、弹性和咀嚼性显著减小；薯泥添加量为30%时，相比对照组，米粉的峰值负载和峰值负载形变量亦显著减小，实际生产中薯泥添加量10%～20%获得的马铃薯干米粉品质较好。
Abstract:In order to obtain new direction and ideas for further application of dry potato rice noodle processing，the influences of proportion of potato mud on the quality of dry potato rice noodle were studied.0 %，10 %，20 %，30 % and 40 % of potato mud were added into rice.The changes of cooking quality，color，texture and tensile properties of potato rice noodle were determined.The results showed that the cook time of rice noodle was shorter while the spit pulp value of rice noodle was increased with an increasing addition amount of potato mud.Compared with the control group，brightness value L significantly reduce and value b significantly increased when potato mud content was 20%.Hardness，elasticity，chewiness，peak load and variable value of dry potato rice noodle firstly increased with an increasing amount of potato mud.However，compared with the control group，hardness value，elasticity and chewiness of dry potato rice noodle reduced greatly when adding 20 %amount of potato mud，and peak load and peak load form variables of dry potato rice noodle aslo reduced significantly when addition amount of potato mud was 30%.It suggested that addition amount of potato mud were advisable to be 10%-20%in the actual processing.
文章编号：201923013 中图分类号： 文献标志码：
基金项目:公益性行业（农业）科研专项（201503001-6）；广西科技重大专项--创新驱动项目（桂科AA17202029）；广西农科院基本科研业务专项（2015YT87、2018YT29、桂农科 2018YM05、桂农科 2016YM14、桂农加 201501）
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