马铃薯米线挤压工艺的研究

Study on Fabrication Process of Extruded Potato Noodles

DOI：10.3969/j.issn.1673-1689.2018.04.012

中文关键词: 马铃薯 米线 挤压工艺 正交试验

英文关键词: potato,noodles,extrusion,orthogonal test

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中文摘要:

以马铃薯全粉与籼米粉的复配粉为原料，采用双螺杆挤压工艺制作马铃薯米线。对马铃薯米线挤压加工过程中的原料水分含量、螺杆转速、挤压糊化温度（三区）和挤压成型温度（四区）进行分析研究。试验结果表明，4个因素对马铃薯米线品质的影响大小依次为原料水质量分数>挤压成型温度>挤压糊化温度>螺杆转速。通过正交试验分析得出马铃薯米线最佳挤压工艺条件为：原料水质量分数38%、螺杆转速100 r/min、挤压糊化温度105 ℃、挤压成型温度92.5 ℃。以此得到的马铃薯米线综合评分为11.889，口感较好，蒸煮损失率降低。由此可预测，马铃薯米线的挤压加工具有一定可行性。

英文摘要:

In this paper，blend of potato flour with rice flour in the ratio of 6∶4 was used as raw material to make potato noodles with twin-screw extrusion. The optimized process for extruded potato noodles was studied by evaluate effect of extrusion process parameters（moisture content，screw speed，barrel pasting temperature and extrusion temperature）. The result indicated that the effect of four factors on the quality of potato noodles was as follow：moisture content > extrusion temperature > pasting temperature > screw speed. The orthogonal test revealed that optimal conditions for processing of extruded potato noodles were：moisture content 38 %，screw speed 100 rpm，barrel pasting temperature 105 ℃，barrel extrusion temperature 92.5 ℃. At these conditions，comprehensive evaluation score was 11.889，tasting better and cooking loss lower. Then the processing of extruded potato noodles was predicted to have certain feasibility.

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