黑米米粉条的研制

Research and manufacture of black rice noodles

黑米不仅含有丰富的蛋白质、17种氨基酸、脂肪、维生素、矿物质及Fe、Zn、Cu等14种元素,还含有膳食纤维、不饱和脂肪酸、花青素、黄酮、生物碱等生理活性物质。对黑米米粉条的工艺过程及影响因素进行探讨,通过单因素试验和正交试验研究黑米米粉条的工艺条件,得到最佳工艺参数,即:采用煮制的方式,粉碎粒度80目,小麦粉添加量3.5%,加水量55%,糊化时间6min,糊化温度95℃。制作出的黑米米粉条口感爽滑,浑汤程度低,断条率低,韧性好,有利于对黑米营养成分的吸收。

Black rice is rich not only in protein,17 kinds of amino acids,fat,vitamin,minerals,14 kinds of elements,such as Fe,Zn and Cu,but also contains the dietary fiber,unsaturated fatty acids,procyanidins,flavonoids and physiologically active substances,such as alkaloids.The technological process and influencing factors of black rice noodles were discussed in this paper.The process conditions for black rice noodles were studied through single-factor test and orthogonal experiment,so the optimum process parameters were obtained,that are：by using the cooking way,grinding degree：80 meshes;wheat flour addition：3.5%;water addition：55%;gelatinization time：6min;gelatinization temperature：95℃.The black rice noodles made in this way are tasty and refreshing,with low pistachio soup degree,low ratio of broken noodles and good toughness,which is more conducive to nutrients absorption of black rice.