Research On Processing And Preservation Technology Of Potato Flour Noodles

Adding a certain amount of potato flour to make noodles is an important development direction for potatoes used as staple food. Researchers found that potato flour powder could improve the nutritional value of noodles. In this paper, the physical properties of the potato flour and the dough mixed potato flour, as well as the formulation, process parameters, preservation technology and nutrients of potato flour noodles were studied. The results were as follows:(1) Brabender opaque instrument were used to measure the dough properties of the mixed flour dough. The results showed that adding potato flour influenced the quality of noodles. In the increase of the proportion of mixed powder, the dough water absorption and softening degree were increased, while the formation and stability time were cut down, which showed that the processing performance of mixed flour dough declined. According to opaque quality index, the maximum amount of adding potato powder was 20%.(2) Based on the single factor and Box-Behnken experiments design method, the hardness, the chewiness and the springiness of noodles were choosed as main index. It was concluded that the best formula were as follows:potato powder 10%, salt 1.5%, water 42%.(3) The potato flour noodles were made referring to the optimal formula, sensory score and cooking loss rate as the evaluation index. Processing technology of potato flour noodles was studied by orthogonal experiment method. The best technological parameters were:mixing time 10min, fermentation temperature 28℃, wake up time 20min.(4) Compared with tap water, knead dough with pure water did better for potato flour noodles fresh-keeping. Alcohol preservation(2g/bags) and deoxidize agent (30cc/L) could inhibit the growth of microorganisms and prevent Browning during storage. Frozen storage(-18 ℃) could improve the quality of noodles.(5) The results showed that potato noodles made by pure water, adding 1 bag of alcohol preservative(2g/bags) and 1 bag of desoxidant (30cc/L) per 100g, could be stored more than 28 days under the condition of 4℃,bacteria, fungi and yeast,coliform bacteria are not exceeded,color change is relatively small.