發(fā)布時(shí)間：2018-03-06 14:47

  本文選題：馬鈴薯　切入點(diǎn)：面條　出處：《哈爾濱商業(yè)大學(xué)》2017年碩士論文　論文類(lèi)型：學(xué)位論文

【摘要】：2015年,農(nóng)業(yè)部啟動(dòng)馬鈴薯主食化戰(zhàn)略,推進(jìn)把馬鈴薯加工成主食。本研究從增加小麥粉中馬鈴薯全粉的添加量入手,研究了馬鈴薯面條的研制與品質(zhì)改良。本文探討了 TG酶與谷朊粉結(jié)合對(duì)馬鈴薯面團(tuán)面筋特性、粉質(zhì)特性、糊化特性、熱特性,流變特性的影響。在理論研究的基礎(chǔ)上,研制出了馬鈴薯全粉添加量為30%的馬鈴薯面條,本研究為制備具有良好品質(zhì)的馬鈴薯面條提供理論依據(jù)。本文主要包含以下幾方面的內(nèi)容:(1)比較了馬鈴薯淀粉與小麥淀粉性質(zhì)的差異。馬鈴薯淀粉中的直鏈淀粉含量小于小麥淀粉中直鏈淀粉含量;馬鈴薯淀粉的溶解度和膨潤(rùn)度大于小麥淀粉;馬鈴薯淀粉峰值黏度、谷值黏度、最終黏度、衰減值高于小麥淀粉;馬鈴薯淀粉凝膠硬度、彈性、黏聚性均高于小麥淀粉,回復(fù)性小于小麥淀粉;小麥淀粉屬于A型結(jié)晶型淀粉,馬鈴薯淀粉屬于B型結(jié)晶型淀粉。(2)研究了馬鈴薯-小麥混合粉特性及混合粉面條品質(zhì)。結(jié)果顯示,隨著馬鈴薯全粉添加量的增大,混合粉濕面筋含量逐漸減少,形成時(shí)間和穩(wěn)定時(shí)間下降,穩(wěn)定時(shí)間從5.1min下降到0.8min,弱化度增大,起始溫度To、峰值溫度TP、終止溫度Tc呈上升趨勢(shì),面團(tuán)的熱穩(wěn)定性下降,峰值黏度、谷值黏度、最終黏度均呈現(xiàn)逐漸下降的趨勢(shì),峰值黏度由1466.0cP下降至1142.4cP。面條的硬度、彈性隨著馬鈴薯全粉添加量的增加而逐漸減小,面條的干物質(zhì)損失率、斷條率逐漸增大。隨著馬鈴薯全粉添加量的增大,面條表面變得松散,面筋斷裂,淀粉顆粒暴露在面筋網(wǎng)絡(luò)結(jié)構(gòu)之外。綜合來(lái)看,當(dāng)馬鈴薯全粉添加量超過(guò)20%時(shí),馬鈴薯面條可接受性下降。(3)為增加馬鈴薯面條中馬鈴薯全粉的添加量,研究TG酶對(duì)馬鈴薯-小麥混合粉(馬鈴薯全粉添加量為30%)面團(tuán)特性的影響,選取最佳的TG酶添加量,將最佳的TG酶添加量與谷朊粉結(jié)合,研究其對(duì)馬鈴薯-小麥混合粉面團(tuán)特性的影響。結(jié)果表明,隨著TG酶添加量的增加,馬鈴薯-小麥混合粉(馬鈴薯全粉添加量30%)面團(tuán)的穩(wěn)定時(shí)間延長(zhǎng),弱化度減小,彈性模量、黏性模量增大,峰值黏度、最終黏度逐漸增大。0.6U/gTG酶的加入使含谷朊粉的混合粉面團(tuán)特性進(jìn)一步改善,當(dāng)0.6U/gTG酶與8%谷朊粉結(jié)合時(shí),穩(wěn)定時(shí)間最大3.5min,弱化度最小221BU,彈性模量G'比黏性模量G"大,此時(shí)的面團(tuán)特性最佳。(4)利用響應(yīng)曲面法優(yōu)化馬鈴薯面條的加工工藝,研究食鹽、黃原膠、TG酶、谷朊粉對(duì)馬鈴薯面條干物質(zhì)損失率、彈性和感官評(píng)分的影響,得出回歸方程預(yù)測(cè)模型。研制出的馬鈴薯面條為:30g馬鈴薯全粉,70g小麥粉混合粉為基重,食鹽1.25%,黃原膠0.58%,TG酶0.58U/g,谷朊粉7.92%。在此條件下制得的成品馬鈴薯面條具有較好的感官特性,色澤略帶黃色,有薯香味。感官評(píng)分84.41,干物質(zhì)損失率5.81%,彈性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.
【學(xué)位授予單位】：哈爾濱商業(yè)大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類(lèi)號(hào)】：TS213.24

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