复合面窝粉的研制

Research and Development of Pre-mixed Flour for Mianwo

以大米、黄豆为主要原料,适当添加变性淀粉等辅料,采用超微粉碎方法、复配技术和正交试验,优化配方,开发工艺简单、使用方便、营养丰富的大米复合面窝粉,并研究面窝粉的储藏性能。结果表明,将100～140目大米粉和黄豆粉按质量比8∶2的比例,并添加0.8%的泡打粉、5%的面粉、1%的变性淀粉AW-1000、2.5%的食盐,混合均匀,制成复合面窝粉。使用时添加150%的水和辅料,在适宜的工艺下油炸成型,即可生产出品质优良的面窝。面窝粉储藏12个月后,真空包装的感官品质较好,但总菌数略高于常态包装。

Pre-mixed flour for Mianwo with simple technology, convenience, rich nutrition was developed by using rice and soybean as main materials and appropriate adding modified starch and by means of ultrafine grinding, combined technology and orthogonal test as well as optimized formula. Storage quality of Mianwo flour was also studied. The results indicated that the pre-mixed flour for Mianwo was mixed uniformly with rice flour （ 100 - 140 mesh ） and soybean flour by 8：2 （w/w） ratio, and 0.8% baking flour, 5% wheat flour, 1% modified starch AW- 1000 and 2.5% salt. Adding 150% water and other auxiliary materials to Mianwo flour, the Mianwo of high quality was produced by appropriate frying technology. After storage for 12 months, sensory quality of vacuum-packed Mianwo flour was better than that of normally packed Mianwo flour, but the total number of microorganisms was more than that of normally packed Mianwo flour.