粳米干米线的工艺配方研究

Study on Technology and Formula of Japonica Rice Dry Noodles

粳米米线的研究可以拓宽米制品的品种,提高粳米的附加值,具有一定的经济效应,可以满足人们对米线日益扩大的需求。本文基于籼米米线加工技术,结合米线加工工艺的影响因素,通过单因素试验和正交试验,以水溶性大豆多糖添加量、玉米粉添加量、水分含量和老化时间作为影响因素,以米线的感官品质、断条率、蒸煮损失和最大拉伸应力作为参考指标,优选出最佳工艺方案为水溶性大豆多糖6 g·kg^-1、玉米粉75 g·kg^-1、水分含量38%和老化时间18 h,以期为米线加工生产企业提供一定的理论依据。

The study of japonica rice dry noodles can broaden the varieties of rice products and improve the added value of rice,and it has certain economic effect,which can meet the increasing demand of rice noodle.This test is a pilot test.which is based on the existing processing technology of indica rice noodle.and the influencing factors of rice noodle processing technology,the orthogonal experiment,the water-soluble soybean polysaccharide dosage,corn flour addition,moisture content and aging time were taken as influencing factors.And the sensory quality,broken rate,cooking loss and maximum tensile stress of the rice noodle were evaluated as reference indexes,the optimum technological scheme was determined as water-soluble soybean polysaccharide 6 g kg^-1,corn flour 75 g kg^-1,moisture content 38%,aging time 18 h.This research is hoping for the rice processing enterprises to provide a certain theoretical basis.