荞麦米线配粉特性及工艺优化研究

Studies on Properties of Pre-mixed Powder and Optimized Processing of Buchwheat Rice Noodles

以大米为主要原料,加入一定比例的荞麦粉,采用传统米线生产工艺加工荞麦米线。对米粉配粉性质进行分析,随着荞麦粉添加量的增加,复配米粉的总直链淀粉含量、可溶性直链淀粉含量,不溶性直链淀粉含量、溶解度等都有所增加,但增加幅度不大。通过单因素试验研究荞麦米线品质最主要影响因子(米、荞麦复配粉)粉粒径、含水量、复蒸时间、荞麦粉添加量对加工米线品质的影响。在单因子试验的基础上,采用四因素三水平的正交试验确定产品的最佳配方为(米、荞麦复配粉)粉粒径为80目,含水量58%,复蒸时间3 min,荞麦粉添加量20%。用此配方生产的荞麦米线品质最好。

Buckwheat rice noodles are processed by the traditional processing technology using rice as the main raw material,and blended with a certain proportion of buckwheat powder.This paper analyzed the nature of the adding powder：as the increase in the amount of added buckwheat powder,the amylose content,soluble amylose content,insoluble amylose content increased slightly.By using the single factor experiment,this paper studied the impact of key factors （The powder particle size,water content,secondary steaming time,and the contents of buckwheat powder） on the properties of the processed rice noodle.By using the four factors three levels orthogonal method based on the single factor design,this paper detemmined the best formula for buckwheat rice noodles：powder panicle size was 80 mesh,water content was 58 ％,secondary steaming time was 3 minutes,and buckwheat powder adding quantity was 20 ％.