食品与发酵工业2017，Vol.43Issue(6)：213-218,6.DOI:10.13995/j.cnki.11-1802/ts.201706036
小麦胚芽挂面加工工艺的探讨
Development and processing technology of wheat germ dry noodles
摘要
Abstract
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 conditions 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 broken rate of the noodles was 2.03％,cooking loss was 6.01％,sensory evaluation was 93.3,the product quality was excellent.关键词
小麦胚芽/挂面/蔗糖脂肪酸酯/加工工艺Key words
wheat germ/hanging noodles/sucrose fatty acid ester/processing technology引用本文复制引用
王家良,赵大庆,邓源喜,王梅,怀军..小麦胚芽挂面加工工艺的探讨[J].食品与发酵工业,2017,43(6):213-218,6.基金项目
安徽省教育厅自然科学研究重大项目(KJ2016SD36) （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) （1704a07020097）
