摘要
本文通过Ｌ９（３＾４）正交实验，找到浸泡富硒玉米的最佳工艺参数组合，并在实验室利用本工艺制备出粒度细、色泽白、气味中性、无苦无涩的富硒玉米特制粉。最后将它以不同比例添加到小麦偻中进行饼干、砚的焙烤试验研究，研究结果表明，本产品蛊工艺则合理而且可行的。
In this paper,the optimum parameter combinations of technology in soaking maize rich in Se were gained through L9(34)orthogonal experiments. Then white,fine-parti-cled,neutral-smelling,bitterless and nonastringent special maize folur rich in Se was prepared through this technology in laboratory,Finally the baking properties of biscuit and bread were investigated with the special maize flour added to wheat flour at different ratios, These results clearly show that this technlology is reasonable and practicable.
关键词
富硒玉米粉
特制玉米粉
工艺
玉米粉
富硒食品
maize rich in selenium special maize flour preparation technology application.
