食品与发酵工业2025，Vol.51Issue(19)：257-265,9.DOI:10.13995/j.cnki.11-1802/ts.041555
不同颗粒细度甘薯全粉对鲜湿面条品质的影响
Effect of sweet potato flour with different particle fineness on the quality of fresh and wet noodles
摘要
Abstract
Sweet potato flour is rich in various nutrients and active ingredients essential for the human body,to explore the processing applicability of sweet potato flour with different particle sizes for fresh wet noodles,the characteristics of sweet potato flour under different crushing strengths were measured and analyzed,the study systematically explored the impact of adding sweet potato flour with varying par-ticle sizes on the quality of fresh and wet noodles.The results showed that sweet potato flour with a fineness of SF5 had the smallest particle size,D50 was 11.47 μm,L*was 89.67,water holding capacity was 99.50％,oil holding capacity was 55.50％,solubility was 30.00％,and water absorption swelling degree was 34.16％,all of which were the maximum values,after the 2-5 freeze-thaw cycles,the water separation rate was the lowest,and the characteristic values of the paste characteristics were significantly reduced.Choose SF5 to make fresh wet noodles,the optimal cooking time of fresh and wet noodles was shortened from 180 s to 150 s,with the lowest breakage rate being 1.50％,the lowest cooking loss rate being 0.68％,and the highest water absorption rate being 61.89％,the noodles had suit-able softness and hardness,good elasticity,bright color,rich sweet potato aroma,the sensory total score was 86.95,which was the high-est sensory score.Correlation analysis shows that the water holding capacity and solubility of sweet potato flour had the highest correlation with the cooking characteristics of fresh and wet noodles,the particle size,L*,swelling degree,and gelatinization temperature of the flour had the highest correlation with the texture characteristics of fresh and wet noodles,the freezing and thawing water separation rate of the flour had the highest correlation with the sensory evaluation of noodles.The study aims to provide a reference for the application of sweet potato flour with different fineness in fresh and wet noodles.关键词
颗粒细度/甘薯/全粉/鲜湿面条/品质Key words
particle fineness/sweet potato/flour/fresh wet noodles/quality引用本文复制引用
杨世雄,张欢欢,梁叶星,张雪梅,李雪,陈贵婷,张玲,高飞虎..不同颗粒细度甘薯全粉对鲜湿面条品质的影响[J].食品与发酵工业,2025,51(19):257-265,9.基金项目
重庆市与中国农业科学院战略合作项目(2022-2026) （2022-2026）
重庆小面工业化加工技术研究及示范推广项目(2023-2025) （2023-2025）
重庆市级财政科技创新类项目(KYLX20240500072) （KYLX20240500072）
