广西生榨米粉粉条的加工工艺研究

Research on Processing Technology of Raw Squeezing Rice Flour

在传统的生榨米粉粉条的制作基础上,以大米为主要原料,选择5个因素,即生熟粉团打浆的加水比例、泡米温度、泡米时间、发酵时间、生熟粉团比例进行单因素试验,以煮熟后的米粉断条率为指标,确定正交试验的各因素和条件。结果表明,生榨米粉粉条的最佳加工工艺为磨浆加水量3∶1,泡米温度28℃,泡米时间12 h,发酵时间16 h,生熟粉团比例4∶6。按照此工艺得出的米粉呈米白色,有微微的发酵味道,具有柔韧性好、断条率低、口感滑爽的特点。生榨米粉是一种发酵型米粉,含有对人体有益的自然乳酸菌,值得深挖和开发、推广,通过研究其最佳加工工艺,可为制定规范化的生榨米粉粉条制作工艺流程提供参考。

Based on the traditional production of raw squeezing rice noodles,rice was used as the main raw material,five factors,which included water addition ratio of grinding slurry,soaking rice temperature,soaking rice time,fermentation time,proportion of raw and ripe flour dough,the factors and conditions of orthogonal test were determined by the broken rate of cooked rice flour.The best processing technology of raw squeezing rice noodles were finally determined as follows:water addition ratio of grinding slurry 3∶1,temperature of soaking rice 28℃,time of soaking rice 12 h,fermentation time 16 h,proportion of raw and ripe flour dough 4∶6.The raw squeezing rice flour obtained by this process had the following characteristics:the color was off white,with slight fermentation taste,good flexibility,low breaking rate and smooth taste.Raw squeezing rice flour was a kind of fermented rice flour,which contains natural lactic acid bacteria beneficial and safe to human body.It is worthy of deep excavation,development and promotion.In this paper,though studying the best processing technology which could provide a reference for formulating the standardized production process of raw squeezing rice noodles.