不同品种马铃薯加工鲜湿面条的适宜性比较研究

为探讨不同品种马铃薯加工鲜湿面条的适宜性,从流变学特性、烹调特性、质构特性等方面分析了13个马铃薯主栽培品种全粉原料对鲜湿面条产品品质的影响,并研究了马铃薯全粉糊化特性与鲜湿面条品质的相关性。研究结果表明:13个马铃薯品种中布尔班克全粉在糊化过程中具有较高的膨胀度、耐剪切能力、热稳定性、硬度、凝胶强度、峰值时间和糊化温度,由其制作的面团筋力最强,且鲜湿面条产品烹调特性、质构特性等指标优于其他品种,因此认为,13个主栽培品种中布尔班克适宜加工为马铃薯鲜湿面条。相关性分析表明,马铃薯全粉的峰值黏度与鲜湿面条品质显著相关,可以作为筛选加工鲜湿面条的马铃薯品种的重要指标。本研究旨在为马铃薯鲜湿面条品质评价和加工鲜湿面条的马铃薯专用品种的筛选提供理论依据。

Comparative Research on Processing Suitability of Fresh-Wet Noodles of Different Potato Varieties

In order to discuss the processing suitability of fresh-wet noodles of different potato varieties, the effects of the whole-flour raw materials of 13 main potato cultivars on the quality of fresh-wet noodle products were analyzed from the aspects such as rheological property, cooking quality, and texture property, etc. The results showed that among 13 potato varieties, Burbank whole flour had higher swelling degree, shear resistance, heat stability, hardness, jelly strength, peak time and gelatinization temperature during the gelatinizing process. The dough also had the strongest strength, and the cooking quality, texture property of fresh-wet noodle products were better than other varieties. Therefore, it was indicated that Burbank was suitable for fresh-wet potato noodles processing among the 13 main cultivars. The correlation analysis showed that the peak viscosity of potato whole flour was significantly related to the quality of fresh-wet noodles. It could be used as an important index of screening potato varieties for processing fresh-wet noodles. This study could provide a theoretical basis for the quality evaluation of fresh-wet noodles and the selection of special potato varieties for processing fresh-wet noodles.