提升全谷物扁粉拉伸品质的工艺研究

Research on the Process of Improvements on the Whole Grain Flat Noodle Stretching Quality

通过优化磨浆、配方和蒸片等关键工艺对全谷物扁粉破断距离的影响,提升产品的拉伸品质。结果表明,米糠回填制备的全谷物扁粉破断距离显著优于整米磨浆;电镜分析发现,回填全谷物米浆颗粒较小且细腻均匀,粒径结果表明,10μm以下的颗粒占83.91%、10~100μm占14.93%、100μm以上占1.16%,与精米米浆接近。为进一步提升拉伸品质,对回填的米糠进行了选择,同时对比了添加大豆分离蛋白、瓜尔豆胶、魔芋精粉、木薯淀粉、谷朊粉等配料对扁粉破断距离的影响,发现回填同源脱脂米糠、添加大豆分离蛋白制备全谷物扁粉的拉伸品质与普通米粉最为接近;优化后蒸片工艺的料液比为1∶1.4(g∶mL)、蒸片9 min。

This article aims to improve the stretching quality of the flat noodles products by optimizing the key processes such as refining,formula and steaming on the breaking distance of whole grain flat noodles.The results show that the breaking distance of whole grain flat noodles prepared by backfilling rice bran is significantly better than that of whole rice refining.Meanwhile,scanning electron microscopy analysis shows that the grains of backfilled whole grain rice slurry are small,fine and uniform.The particle size results show that 83.91% of the particles are below 10μm,and 14.93% of the particles are between 10μm to 100μm,while only 1.16% of them are larger than 100μm,which is close to polished rice slurry.To further improve the stretching quality,the rice bran to be backfilled is selected.At the same time,the effect of adding soy protein isolate,guar gum,konjac mannan,cassava starch,gluten and other ingredients on the breaking distance of flat noodles is compared.The stretching quality of whole grain flat noodles prepared from homologous defatted rice bran and added soybean protein isolate is the closest to that of ordinary rice noodles.The material-to-liquid ratio of the optimized steaming process is 1∶1.4(g∶mL)and the products are steamed for 9 min.