摘要
早餐对于人体健康十分重要,酥化早餐玉米片是一种营养丰富的早餐食品。通过对物料配比和加工工艺的研究,结果表明:加工酥化早餐玉米片的适宜原料配方为80%玉米面粉+20%马铃薯淀粉+其他辅料,或者是90%玉米面粉+10%马铃薯磷酸酯变性淀粉+其他辅料;产品熟化和酥化可以采用远红外烘烤或微波炉烘制,半成品含水量控制在12%为宜。远红外烘烤适宜的烘烤温度为280℃,烘烤时间为8min;微波炉烘制适宜的微波强度为720W,烤制时间为9min,用微波炉烘制,产品质量更好。
Breakfast quality is crucial for human health. Corn flakes is an kind of nutrient food for breakfast. Therefore, formulation and processing technology for corn flakes were studied. The results show that the optimum formulation is either 90% of corn powder with 20% of potato starch or 90% of corn powder with 10% of phosphoric acid ester denatured potato starch. Corn flakes can be baked by infrared or microwave oven, with moisture content of semi-finished product being 12%. With infrared bake, feat baking temperature is 280°C and feat baking time is 8 mins. With microwave bake, feat strength is 720 W, feat roasting time is 9 mins. The product quantity is better with the microwave oven.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2005年第1期163-166,共4页
Transactions of the Chinese Society of Agricultural Engineering
基金
山西省科技攻关项目
关键词
玉米片
早餐食品
加工配方
加工工艺
corn flakes
breakfast
formulation
processing technology
