Characteristics And Formulation Optimization Of Mashed Potato Noodles

In order to speed up the process of potato staple food,to reduce the cost of potato flour noodles,to make full use of the nutritional components in potato,the formation mechanism of mashed potato noodle was studied by using potato starch as raw material.On the basis of single factor test,the effects about mashed potato noodles of the amount of mashed potato,water and salt on the formation mechanism was studied,based on the analysis of sensory properties,cooking properties,rheological properties,dynamic mechanical properties and the results by low field NMR,differential scanning calorimetry and scanning electron microscopy.The response surface methodology was used to optimize and verify the formula of mashed potato noodle,in order to provide reference for the batch production of mashed potato noodles.The results showed that the addition of mashed potato,changed the original composition of the dough,made the noodles in the color attractive and have unique flavor with potatoes,improved the reinforcement degree,strength and flexibility.At the same time,it could also promote the migration of the bound water and free water to the adsorbed water,which led to the increase of the adsorbed water content,the decrease of free water and bound water content,and the acceleration of the gelatinization process.However,the addition of mashed potato made holes inside the noodles,making the noodles easy to break.The effect of water on the three-dimensional spatial structure of mashed potato noodles was significant.The binding of gluten,gluten and starch granules was close,and the pore volume was reduced.Adding salt,Na+ and Cl-in the dough,changed the taste of noodles.The mobility of the free water became poor,the mobility was strong,and some of the free water was transferred to the adsorbed water.The adsorption of water was not easy to flow,to the combination of water migration.The addition of salt could promote the formation of gluten to a certain extent,but the increase of pore size in three-dimensional structure would affect the breaking rate of noodles.On the basis of three single factor experiments,the response surface methodology was used to optimize the formula of potato noodle production,and the two polynomial model was good.According to the actual situation,the optimal production process formula of mashed potato noodles for mashed potatoes was determined.The content of potato mud was 40.6%,the content of salt was 0.4%,the content of water was 17%.,the noodle sensory score was 98.13,what’s more,the breaking rate was low and gumminess and chewiness were moderate.In the micro structure graph,the gluten had the phenomenon of wire drawing,and the starch granules were embedded in the gluten structure orderly,less exposed and less holes.Taking into account the response surface method which could be used to describe the real relationship between the various factors and the values of the response,this research provided a new method to improve the dietary structure and nutrition balance,provided a new idea to adjust of agricultural structure development,laid the foundation for further research and application of fresh potato in flour products,promoted the process of potato staple food.