马铃薯燕麦复合面条的成型及干燥特性研究 -食品科学与工程专业

摘要

本文深入探讨了马铃薯燕麦复合面条的成型及干燥特性，旨在通过科学的研究方法提升该产品的综合品质与生产效率。首先，文章详细分析了马铃薯粉与燕麦粉的营养与功能特性，揭示了两者结合在营养互补和健康促进方面的潜力。随后，研究了不同原料配比及添加剂对复合面条品质的影响，通过营养成分分析、感官评价、理化性质测定及加工性能评估等多维度评价方法，全面揭示了原料配比与添加剂在面条品质形成中的关键作用。在成型与干燥工艺优化方面，本文提出了多项创新性的建议。基于营养均衡的考量，调整了原料配比策略，以确保面条在提供丰富营养的同时，保持优良的口感与质地。同时，依据科学依据与标准，精选了合适的添加剂，以进一步改善面条的加工性能和最终品质。在成型工艺上，提出了提升面团混合均匀度、优化成型压力与时间、改进刀具设计以提高面条断面质量等具体措施。在干燥工艺上，深入分析了干燥温度对面条品质的影响，并提出了控制面条颜色变化、优化能源效率与降低干燥成本的策略。此外，本文还强调了品质监控与检测的重要性，提出了建立实时质量反馈系统、引入在线感官评价与自动化检测技术、制定多参数质量控制标准等建议，以确保马铃薯燕麦复合面条的品质稳定与持续改进。

关键词：马铃薯燕麦复合面条；成型工艺；干燥特性；原料配比；添加剂

STUDY ON FORMING AND DRYING CHARACTERISTICS OF POTATO OAT COMPOSITE NOODLES

ABSTRACT

In this paper, the forming and drying characteristics of potato oat composite noodles were discussed in depth, aiming at improving the comprehensive quality and production efficiency of the products through scientific research methods. Firstly, the nutritional and functional properties of potato flour and oat flour were analyzed in detail, revealing the potential of the combination of the two in nutritional complementarity and health promotion. Then, the influence of different ratio of raw materials and additives on the quality of composite noodles was studied, and the key role of raw material ratio and additives in the formation of noodle quality was fully revealed through multi-dimensional evaluation methods such as nutrient composition analysis, sensory evaluation, physical and chemical property determination and processing performance evaluation. In the optimization of molding and drying process, some innovative suggestions are put forward in this paper. Based on the consideration of nutrition balance, the ratio of raw materials was adjusted to ensure that the noodles could provide rich nutrition while maintaining excellent taste and texture. At the same time, according to scientific basis and standards, suitable additives were selected to further improve the processing performance and final quality of noodles. In the forming process, the concrete measures such as improving the mixing uniformity of dough, optimizing the forming pressure and time, improving the tool design to improve the section quality of noodles are put forward. In the drying process, the influence of drying temperature on noodle quality was analyzed, and the strategies of controlling noodle color change, optimizing energy efficiency and reducing drying cost were put forward. In addition, this paper also emphasizes the importance of quality monitoring and testing, and proposes to establish real-time quality feedback system, introduce online sensory evaluation and automatic detection technology, and establish multi-parameter quality control standards, so as to ensure the quality stability and continuous improvement of potato oat composite noodles.

KEY WORDS：Potato oat complex noodles; Molding process; Drying characteristics; Raw material ratio; additive

摘要 II

ABSTRACT III

目录 1

第1章绪论 1

1.1 研究背景 1

1.2 研究目的与意义 1

1.2.1 研究目的 1

1.2.2 研究意义 1

第2章马铃薯燕麦复合面条的原料特性分析 2

2.1 马铃薯粉的营养与功能特性 2

2.2 燕麦粉的营养与功能特性 2