摘要
通过测定复水率、短条率和黏条率等理化指标,并结合玉米粉干的感官评价,确定玉米粉干的最佳工艺参数为:大米粉碎粒度100目、玉米淀粉添加量20%、添加水分15%、复蒸时间4min、静置老化10h、40℃干燥8h。在此条件下生产的粉干,符合国家相关标准,品质最佳。
The modern physical and chemical index, such as the rehydration ratio, short ratio, and coherent ratio, combined with the traditional sensory analysis, were used to evaluate the quality of corn rice noodle. The optimum process parameters were as follows, comminution granularity 100 m, the addition of corn starch 20%, water addition 15%, steaming time 4 min, retrogradation 10 h, and drying 8 h under 40℃. Under the production condition, the quality of corn rice noodle was best, and conformed to the nation standard.
出处
《食品科技》
CAS
北大核心
2012年第1期144-146,149,共4页
Food Science and Technology
关键词
玉米
粉干
生产工艺
品质
corn
rice noodle
processing technology
quality
