Development Of Potato Granule Noodles

Potato noodles are one of the main processing directions for potato staple food.Generally,the potato granules and flour are processed into noodles in a certain ratio.The potato lacks gluten would result in quality decrease of potato noodles during the development process.The experiment takes Longshu NO.7 as the research object.,optimizing basic formula and mixing time of potato noodles;comparing the quality difference of the noodles made of,Longshu NO.7,Longshu NO.10,Longshu NO.11,LK99 and Qingshu No.9;investigating the quality improvement of potato noodles on this basis.The main conclusions are as follows:(1)The experiment takes Longshu NO.7 as the research object.,taking the noodle comprehensive score calculate by entropy-right method as an indicator.This experiment aims to using the entropy-right method,to ptimize base formula and dough time of different proportions of potato noodles.The results showed that: when the potato granules was 25%,the optimized basic formula of noodles were: 0.6% salt,0.4% dietary alkali,55% water and,7min of mixing time;when the potato granules ratio was 30%,the optimized formula were: 1.2% salt,0.4% dietary alkali,60% water and,6min of mixing time;when the potato granules ratio was 35%,the optimized formula were:0.8% salt,0.6%dietary alkali,65% water and 8min of mixing time;when the potato granules ratio was40%,the optimized formula were: 0.8% salt,0.6% dietary alkali,75% water and 5min of mixing time.The sensory scores of the potato noodles were higher than 80 in most groups except one with 40% of potato granules.(2)There were significant differences especially in protein,starch,ash and water holding of five potato cultivars.The Qingshu No.9 protein content by 6.87%,water holding by 7.71g/g is the highest among the cultivars;the longshu No.11 starch content by 84.57%is the highest among the cultivars,protein content by 5.02% is the lowest;the Longshu NO.7 ash content is the highest among the cultivars.Preliminary studies have shown that potato cultivars and the proportion of whole potato granules will affect the quality of noodles.It can be considered that the noodles with 30% potato granules have the highest quality among the groups.when the potato granules was 25% or 30%,longshu No.7 canmake better noodle processing performance;when the potato granules was 35%,LK99 is more suitable as processing raw material;when the potato granules was 40%,Qingshu No.9 can make better quality than other cultivars.longshu No.10 and No.11 are not suitable for potato noodle processing.(3)The experiment takes Qingshu NO.9 as the research object.,Using response surface methodology to optimize ratio of three additives which the result showed that addition amount of gluten meal was 3.2%,carboxymethyl cellulose 0.21%,konjac gum0.12%.Under this condition,the sensory score is higher than the blank,and the comprehensive score is 0.1011,which is basically consistent with the predicted value0.1032.