摘要
以小麦胚芽为基料,研究小麦胚芽挂面的加工工艺。先将小麦胚芽在150℃干燥50 min,以球磨机磨碎,过筛,控制目数140~160目,8%胚芽粉分散于0.5%蔗糖脂肪酸酯(HLB值>10)溶液中,同时使用2.5%谷朊粉增加挂面韧性,再按常规法加工小麦胚芽挂面,产品断条率2.03%,烹煮损失率6.01%,感官评价分值93.3分,产品质量上乘。
In order to effectively improve the utilization of wheat germ, improve the eating quality of dry noodles. The processing technology of wheat germ dry noodles by using wheat germ was studied. The optimum processing con- ditions are as follows： the wheat germ dried at 150 ℃ , 50min, grinded by ball mill, sieved by 140 - 160 mesh, the dosage of wheat germ 8% , dispersed in sucrose fatty acid ester solution （ HLB 〉 10 ） , gluten 2.5% to increase the toughness and strength, conventional method to process wheat germ dry noodles. Under the above conditons, the bro- ken rate of the noodles was 2.03% ,cooking loss was 6.01% , sensory evaluation was 93.3, the product quality was excellent.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第6期213-218,共6页
Food and Fermentation Industries
基金
安徽省教育厅自然科学研究重大项目(KJ2016SD36)
安徽省科技厅重点研究与开发项目"小麦麸皮微粉加工关键工艺技术研究与产业化"(1704a07020097)
关键词
小麦胚芽
挂面
蔗糖脂肪酸酯
加工工艺
wheat germ
hanging noodles
sucrose fatty acid ester
processing technology
