刘 建1，雷英杰2*，任元元1,2，罗霜霜1，李宇航2
(1.四川东方主食产业技术研究院，四川成都 611130；
2.四川省食品发酵工业研究设计院有限公司，四川成都 611130)
摘 要：为提升无麸质马铃薯面条品质特性，开发无麸质面条新产品。本研究通过添加羧甲基纤维素、魔芋精粉作为改良剂，协同植物乳杆菌发酵，改善无麸质马铃薯面团面筋结构，利用响应面法优化添加量配比，提升马铃薯面条咀嚼性能。研究结果表明：最优实验添加量为羧甲基纤维素0.27%，魔芋精粉0.26%，植物乳杆菌0.26%。通过最优配比验证实验误差仅为0.138%，此时咀嚼性为129.83 mJ与空白组41.61 mJ相比，面条咀嚼性上升明显。因此，使用响应面法优化改良剂和植物乳酸杆菌添加量，对无麸质马铃薯面条的品质特性起到了较好的改善作用，为无麸质食品的开发提供了理论依据。
关键词：无麸质面条；改良剂；响应面；发酵；质构特性
中图分类号：TS215 文献标识码：A 文章编号：1674-506X（2023）03-0060-0005
Study on Quality Optimization of Gluten-free Potato Fermented Noodles
LIU Jian1, LEIYingjie2*, REN Yuanyuan1,2, LUO Shuangshuang1, LI Yuhang2
(1.Sichuan Oriental Staple Food Industry Technology Research Institute,Chengdu Sichuan 611130，China；2.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130,China)
Abstract: In order to improve the quality characteristics of gluten-free potato noodles,new products of glutenfree noodles were developed. In this study,carboxymethyl cellulose and konjac powder were added as modifiers to improve the gluten structure of gluten-free potato dough in cooperation with Lactobacillus plantarum fermentation. Response surface method was used to optimize the optimal dosage ratio and improve the masticatory performance of potato noodles. The results showed that the optimal supplemental amount was 0.27% carboxymethyl cellulose, 0.26% konjac powder and 0.26% Lactobacillus plantarum. The experimental error was only 0.138%, and the chewiness of noodles was 129.83 mJ compared with 41.61 mJ of blank group, and the chewiness of noodles increased significantly. Therefore, the use of response surface method to optimize the amount of amendment and Lactobacillus plantarum played a better role in improving the quality characteristics of gluten-free potato noodles,which provided a theoretical basis for the development of gluten-free food.
Keywords: gluten-free noodles; amendment; response surface methodology; fermentation; quality and structure characteristics
doi: 10.3969/j.issn.1674-506X.2023.03-010
收稿日期：2022-08-19
基金项目：无麸质马铃薯发酵类主食新产品开发及应用（2021YF0500311SN）
作者简介：刘建（1986-），男，高级工程师，研究方向：食品加工。
*通信作者：雷英杰（1997-），男，硕士，助理工程师，研究方向：食品加工与安全。
引用格式:刘建,雷英杰,任元元,等.无麸质马铃薯发酵面条品质优化研究[J].食品与发酵科技,2023,59(3):60-64.
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