摘要：本实验以马铃薯淀粉和面粉为主要原料，进行马铃薯面条的研究.首先对马铃薯淀粉添加量，谷朊粉添加量，盐添加量，碱添加量进行了研究。为了进一步确定马铃薯淀粉面条的最佳配方，又对其进行了三因素四水平的响应曲面优化设计，结果表明当马铃薯淀粉添加量为21.3%，食用碱添加量为0.14%，食用盐添加量为1.38%，谷朊粉添加量为2.05%时面条的品质最好。结果表明这些因素都对马铃薯淀粉面条的品质具有很大的影响，在所有这些因素中，谷朊粉的添加量对面条品质的影响最大。由于添加了马铃薯淀粉，本实验制得的面条营养全面，而且美味，设计的全自动化加工工艺有效隔绝了污染，对推动马铃薯主食化具有意义。 

关键词： 马铃薯淀粉；半干面工艺制作；响应面分析；感官评定

Potato Semi-dry Noodles Recipe And ProcessDesign

Abstract：In this experiment, potato starch and flour were used as the main raw materials to study potato noodles. First, the amount of potato starch, the amount of wheat gluten added, the amount of salt added, and the amount of alkali added were studied. In order to further determine the optimal formula of potato starch noodles, a three-factor four-level response surface optimization design was performed. The results showed that when the potato starch content was 21.3%, the amount of edible alkali was 0.14%, and the amount of edible salt was 1.38%, the quality of noodles was best when the amount of wheat gluten added was 2.05%. The results show that these factors have a great influence on the quality of potato starch noodles. Among all these factors, the addition of gluten powder has the greatest impact on the quality of noodles. Due to the addition of potato starch, the noodle produced in this experiment was nutritionally comprehensive and delicious, and the fully automated processing technology designed effectively isolated the pollution and had significance for promoting the main food of potato.

Keywords：potato starch; semi-dry noodles; response surface analysis; sensory evaluation

目  录

目录

1 绪论 1

1.1 概述 1

1.1.1 马铃薯淀粉概述 1

1.1.2 面条概述 2

1.1.3 马铃薯面条的研究 2

1.1.4 面条感官评价 3

1.2 本课题研究现状 4

1.3 本课题的研究的目的和意义 5

2 实验材料与方法 7

2.1 实验材料与试剂 7

2.2 实验仪器与设备 7

2.3 实验方法 7

2.3.1　面条的制备及处理 7

2.3.2 探究影响马铃薯面条品质的因素 8

2.3.3  用响应面法优化设计马铃薯面条配方 9

2.3.4  烹调损失率 10

2.3.5 感官评定 10

3 实验结果与讨论 12

3.1 单因素的实验结果 12

3.1.1 马铃薯淀粉添加量对面条品质的影响 12

3.1.2  谷朊粉添加量对面条品质的影响 13

3.1.3 食用盐添加量对面条品质的影响 14

3.1.4 食用碱添加量对面条品质的影响