127工艺技术《食品工业》2023年第44卷第4期马铃薯湿面条品质改良于洋，祁岩龙，张忆洁，张俊，宋芳芳，徐艳文*新疆农业科学院综合试验场（乌鲁木齐830012）摘要以小麦粉和马铃薯薯浆为主要原料制作马铃薯湿面条,研究4种改良剂对其品质的影响。以样品的质构特性、蒸煮特性和感官评分为评价指标,采用单因素试验及正交试验,确定4种改良剂的单一最适用量及复配改良剂的最优组合。木薯抗性淀粉、复合磷酸盐、谷朊粉和硬脂酰乳酸钠(sodiumstearyllactate,SSL)对马铃薯湿面条的品质均有一定改善作用。改良剂的最优组合为木薯抗性淀粉4%、复合磷酸盐0.1%、谷朊粉4%和SSL0.12%。复配改良剂可有效改善马铃薯湿面条品质。关键词马铃薯湿面条;改良剂;主成分分析;面条品质QualityImprovementofPotatoFreshNoodlesYUYang,QIYanlong,ZHANGYijie,ZHANGJun,SONGFangfang,XUYanwen*ComprehensiveTestFieldofXinjiangAcademyofAgriculturalSciences(Urumqi830012)AbstractPotatofreshnoodlesweremadefromwheatflourandpotatopulp,andtheeffectsoffourkindsofmodifiersontheirqualitywerestudied.Thesinglefactortestandorthogonaltestwereusedtodeterminethemostsuitableamountoffourfoodadditivesandtheoptimalcombinationofthecompoundmodifiersbytakingthetexturecharacteristics,cookingcharacteristicsandsensoryscoreofthesamplesasevaluationindexes.Theresultsshowedthattapiocamodifiedstarch,compoundphosphate,glutenandsodiumstearyllactate(SSL)couldimprovethequalityofpotatofreshnoodlestosomeextent.Theoptimalcombinationofthemodifierswastapiocamodifiedstarch4%,compoundphosphate0.1%,gluten4%andSSL0.12%.Thequalityofpotatonoodlescouldbeeffectivelyimprovedbythecombinationofthemodifiers.Keywordspotatofreshnoodles;modifiers;principalcomponentanalysis;noodlequality马铃薯（SolanlumtuberosumL.）为茄科茄属[1]，全球第四大粮食作物，也是我国重要的农产品之一。因其营养齐全、富含人体必需的7类营养物质，在各类食品加工生产中应用广泛，如马铃薯馒头[2-4]、马铃薯面条[5-9]、马铃薯面包[10-12]等。这类食品中的马铃薯原料来源多以粉或泥的形式加入，以马铃薯薯浆为原料的并不多见。试验将马铃薯洗净去皮护色后打制成浆，添加小麦面粉等原料，加工成湿面条，对丰富马铃薯主食产品具有重要意义[8]。但在马铃薯湿面条加工环节中，由于...
