Physicochemical Properties Of Potato Whole Flour And Production Of Whole Flour Noodles

This study uses five potato varieties(Chunshu,Jishu,Xingjia,No.2 Dutch Potato,Russian No.7)as raw materials,standard curve of amylose was made by single wavelength scanning method and its content was determined.The results showed that the content of amylose in Chunshu,Jishu,Xingjia,No.2 Dutch Potato,Russian No.7was 22.52%,24.05%,20.96%,17.16%,and 18.78%,respectively.It was found that amylose was the main component of flour soup,and the cooking loss rate of flour with less amylose content was relatively low.Therefore,Dutch potatoes are more suitable for the development of potato noodles.In this experiment,the potato was used as the raw material for the experiment,and the whole potato was made from the following three different processing methods:(a)Potato cleaning,peeling?lyophilization after cooking(cooked at 100? for 1 hour,frozen for 24 hours,then placed in a freeze dryer at-51?,vacuum 17 Pa for 24 hours)?superfine pulverization?sieving(200mesh?potato whole powder.(b)Potato cleaning,peeling?freeze drying(-51? vacuum 17 Pa freeze drying for 24 hours)?superfine pulverization?sieving(200mesh)?potato whole powder.(c)Potato cleaning,peeling?blast drying(temperature at 60? for 8 hours)?superfine pulverization?sieving(200mesh)?potato whole powder.Determination and comparison of physical and chemical indicators(water holding capacity,oil holding capacity,light transmittance,swelling degree,solubility,freeze-thaw stability,etc.)of potato whole powder prepared by three different processes.The results showed that the potato whole powder prepared by the(b)process was less damaged than the potato whole powder prepared by the other two processing methods.Therefore,the(b)process is more suitable for making potato whole noodles.The potato lyophilized whole powder was used as the main material.The cooked mashed potato was added to the lyophilized whole powder by the improvement of the process.The optimal addition of the four modifiers was evaluated by the cooking loss rate and the sensory score.The amount of glutinous rice flour 4%(w/w),salt 2%(w/w),konjac flour 3%(w/w),cassava modified starch 4%(w/w),the final potato noodles have it has a rich potato flavor and good sensory quality and cooking characteristics.The browning of polyphenol oxidase(PPO)in contact with air during potato blast drying is very serious.Aiming at this phenomenon,the rinsing times,drying temperature and ascorbic acid concentration were selected for single factor test color treatment,and the best ratio was obtained by orthogonal test: ascorbic acid concentration 0.2%,drying temperature 60?,rinsing frequency 4 Times.The results showed that ascorbic acid,rinsing times,drying temperature and color protection treatment of potatoes were effective.Comparing the nutritional indexes of potato whole noodles with wheat whole noodles,the results showed that the cooking time of potato whole noodles was 158 s,the cooking loss rate was 20.12%,and the broken rate was 20%,which was lower than wheat flour noodles.The protein content is higher than that of wheat flour noodles,and the fat content is lower than that of wheat flour noodles.