原料品种对玉米加工特性影响的研究

Variety Characteristics and Food Making Properties of Corn

影响玉米食品品质的因素很多,本文以不同品种的玉米为材料,以玉米饺子为主要加工对象,研究了玉米品种主要特性(容重、粗蛋白含量等)与玉米饺子的主要品质指标(韧性、耐煮性等)之间的相关性。结果表明:玉米粉中容重、粗蛋白含量、破损淀粉间有显著的相关关系,容重、粗蛋白含量与玉米饺子的韧性、耐煮性等评价指标极显著相关。

There are lots of factors affecting the quality of corn food. This research is aimed at determining the correlation of main quality factors of corn dumpling and characteristics of corn varieties used for making the dumpling. The result shows significant correlation level among corn test weight, corn test weight, and damaged starch in corn flour. Meanwhile, the corn test weight and corn test weight are significantly correlative to the quality factors of corn dumpling, such as toughness, and cooking resistance, etc.