速食黑糯玉米粉的研制

Study on the instant black waxy corn meal production

采用远红外干燥、微波干燥、电热鼓风干燥对煮熟的黑糯玉米进行干燥制粉,另采用膨化干燥黑糯玉米制粉。然后对四种粉进行感官评价,对粉及糊进行性质测定。对评价结果最好的膨化干燥方法制作的黑糯玉米粉采用多因素正交设计和模糊评价产品质量的方法,对黑糯玉米粉中添加脱脂大豆粉、奶粉、低聚果糖的配方进行优化选择。实验结果提出最优配方:脱脂大豆粉10%,低聚果糖0.5%,奶粉10%

The grist of black waxy corn that have been cooked thoroughly was dried with four different drying methods(far infrared drying,microwave drying,hot-air drying and puffing drying).Through sense evaluation and nature test,it showed that the meel and past made from puffing drying was the best.By means of many elements perpendicular experiment,and product quality fuzzy synthesize appraisal,the best formula was put forward:defatted soybean flour 10%,low grade polymer fruit sugar 0.5%,milk powder 10%.