复合亲水胶体及预糊化工艺在玉米挂面研制中的应用

Applications of Food gum and Pregelatinization Technique in Processing Corn Noodle

通过添加复合亲水胶体、采用预糊化工艺，研究了纯玉米挂面的制作工艺及配方。其最佳工艺及配方为：玉米粉100％，海藻酸钠0.4％，CMC 0.2％，黄原胶0.05％，高筋面粉8％，总加水量45％；预糊化程度7成。

By means of the pregelatinization technique and adding proper food gums, ingredients studied the processing technique of corn noodle. The optimal compositions were corn meal 100％, sodium alginate 0.4％, CMC 0.2％, xanthan gum 0.05％, high－tensile wheat flour 8％and water 45％. Com meal could be pregelatinizaed 70％.