邹光友¹，华苗苗²，张盛署¹，王军强¹，陈兴强¹，张星灿^2，3，杨 健²，周泽林^2，3，任元元^2，3

（1.四川光友薯业有限公司，四川绵阳 621000；

2.四川东方主食产业技术研究院，四川成都 611130；

3.四川省食品发酵工业研究设计院，四川成都 611130）

摘要：为探讨马铃薯薯泥对方便米粉品质的影响，添加不同比例马铃薯薯泥研究其混合粉基本成分及对方便米粉色泽（L、a、b）、冲泡品质（复水时间、复水率、吐浆值、断条率）、感官品质、糊化度及质构品质（弹性、胶着性、回复性、硬度、咀嚼性、粘性、拉伸性）的影响，通过相关性分析建立混合粉指标与方便米粉品质间的相关性。结果表明：随着马铃薯薯泥添加量的增加，方便米粉色泽呈暗黄趋势变化；适当添加马铃薯薯泥（10-30%），可以改善方便米粉的冲泡品质、感官品质、质构品质，提高挤出方便米粉的糊化度，方便米粉的食用品质较好，综合考虑米粉质量及产品成本，马铃薯薯泥最佳添加量为10-25%。方便米粉的复水率与粗淀粉、粗蛋白和灰分含量呈极显著负相关，与粗纤维含量呈极显著正相关；复水时间与粗淀粉、粗蛋白和灰分含量呈极显著正相关，与粗纤维含量呈极显著负相关；方便米粉的糊化度与粗淀粉、粗蛋白和灰分含量呈显著负相关，与粗纤维含量呈显著正相关。这从侧面说明马铃薯薯泥的基础成分对方便米粉的冲泡特性和糊化度会产生一定的影响，为马铃薯方便米粉加工过程中薯泥添加量的选择提供实践依据。

关键词：马铃薯薯泥；方便米粉；冲泡特性；质构特性

中图分类号：TS217   文献标识码：A   文章编号：1674-506X（2020）05-0048-0007

Correlation Study on the Effect of Potato Mashed Potatoes on the Comprehensive Quality of Instant Rice Noodles

ZOU Guang-you¹, HUA Miao-miao², ZHANG Sheng-shu¹, WANG Jun-qiang¹, CHEN Xing-qiang¹, ZHANG Xing-can^2，3, YANG Jian², ZHOU Ze-lin^2，3, REN Yuan-yuan^2，3

（1.Sichuan Guangyou Shuye Co., Ltd., Mianyang Sichuan 621000, China;

2.Sichuan Oriental Staple Food Industry Technology Research Institute, Chengdu Sichuan 611130, China;

3.Sichuan Food and Fermentation Industry Research & Design Institute, Chengdu Sichuan 611130, China）

Abstract：In order to explore the influence of potato mash on the quality of instant rice noodles, add different proportions of potato mash to study the basic ingredients of the mixed flour and its color (L, a, b), brewing quality (rehydration time, rehydration rate, vomiting pulp value, breaking rate), sensory quality, gelatinization degree and texture quality (elasticity, adhesiveness, recovery, hardness, chewability, viscosity, stretchability), through the correlation analysis to establish the mixed powder index and convenience of the quality of instant rice noodles. The results show that: with the increase of the amount of potato mash, the color of instant rice noodles shows a dark yellow trend; the appropriate addition of potato mash (10-30%) can improve the brewing quality, sensory quality, and texture quality of instant rice noodles. To improve the gelatinization degree of extruded instant rice noodles, the quality of instant rice noodles is better, considering the quality of rice noodles and product cost, the best addition of potato mash is 10-25%. The rehydration rate of instant rice noodles has a very significant negative correlation with crude starch, crude protein and ash content, and a very significant positive correlation with crude fiber content; the rehydration time has a very significant positive correlation with crude starch, crude protein and ash content, and The content of crude fiber was extremely significantly negatively correlated; the gelatinization degree of instant rice noodles was significantly negatively correlated with the content of crude starch, crude protein and ash, and positively correlated with the content of crude fiber. This shows from the side that the basic ingredients of potato mash will have a certain effect on the brewing characteristics and gelatinization of instant rice noodles, and provides a practical basis for the selection of the amount of mashed potatoes added during the processing of potato noodles.

Keywords：potato mash; instant rice noodles; brewing characteristics; texture characteristics

doi：10.3969/j.issn.1674-506X.2020.05-008

收稿日期：2020-04-30

基金项目：国家科技部十三五国家重点研发计划课题（2016YFD0401305）；四川省农业科技成果转化资金（2020NZZJ023）

作者简介：邹光友（1960-），男，教授级高工。研究方向：薯类主食加工。

引文格式：邹光友,华苗苗,张盛署,等.马铃薯薯泥对方便米粉综合品质影响的相关性研究[J].食品与发酵科技,2020,56(5):48-54.