【摘要】 本文以中筋小麦粉混合马铃薯雪花全粉为研究试样,采用添加谷朊粉、葡萄糖氧化酶、沙篙胶、脂肪酶和茶多酚5种不同改良剂,通过粉质仪和物性仪的特性分析,结合感官和正交优化试验,确定了各改良剂的最适用量,探讨了其对高含量的马铃薯面团和挂面品质的影响。结果表明,5种改良剂均对马铃薯面团质构特性、蒸煮特性、粉质特性和感官有改善作用。综合实物和试验优化比对,得挂面的配比为:混合粉（小麦粉∶马铃薯雪花全粉=13∶7）200 g,食盐1.5%,水量50%,葡萄糖氧化酶40 mg·kg^-1,谷朊粉1%,茶多酚1.2%,沙篙胶2%。更多还原

【Abstract】 In this paper, medium gluten wheat flour mixed potato powder flakes as the research sample, adopts adding gluten, glucose oxidase, sand pole glue, lipase, tea polyphenols, such as five different modifier, through opaque instrument and the features of instrument analysis, combination of sensory and orthogonal test, determine the most suitable amount of each amendment is discussed for its high content of potato the influence of dough and dried noodles quality. The results showed that all the five modifiers could improve the texture, cooking and sensory properties of potato dough. By comparison with the experimental optimization, the ratio of the dried noodles obtained was: mixed flour（wheat flour: potato snow powder =13∶7） 200 g, table salt 1.5%, water 50%, glucose oxidase 40 mg·kg^-1, gluten 1%, tea polyphenol 1.2%, and sandcorn gum 2%.更多还原