马铃薯全粉和面粉改良剂对挂面品质的影响研究-食品加工与安全专业论文.docxVIP

优秀毕业论文 精品参考文献资料 Study Study on potato flakes and flour improver effect on dry noodles quality Author：Zhao Hui．xian Supervisor：Liu Ya-qiong Major：Master of Agricultural Extension Abstract Potato is the fourth largest crop in the world after maize，rice and wheat．Chinese potato production almost reached one fourth of the total output in this world．Potato staple food is not only the endogeneity of China’S grain structure adjustment，but also a useful complement to China’S three major staple food．It is of great significance to improve the dietary and nutritional balance and promote the healthy and sustainable development of potato industry in our country．At present，potatoes are mainly used for processing of starch， potato fans，sheet jelly and other products．Potato staple food products are still lack of systematic and in-depth research and development．In this paper,potato powder and wheat flour were used as the main raw materials and the effect of adding proportion of total potato flour on dough properties’was studied．The influence of type and amount of wheat gluten，hydrocolloids and enzyme dough improver on potato noodles quality were also studied．Using dough rheological properties，cooking quality and sensory evaluation score as main quality assessment indexes，the formula and key process technology of potato noodles was carried out and optimized by single factor and the response surface experiment design experiments by analyzing the influence of different factors on the quality of products and optimize the formula．The main research contents and results are as follows： (1)The suitable proportion of potato flakes Was determined．Through analyzing the rheological properties of the mixed flour dough、7l，im different proportion of potato flakes (10％、20％、30％、40％、50％)，the influence ofthe dough stability time，the formation time and the pasting characteristics，the optimum adding amount of 30％potatoes Was put forward． (2)The effects of different dough improver on potato noodles