防止通心粉产生裂纹的研究  

STUDIES ON PREVENTION FROM CRACKING OF MACARONI

作　　者：查如璧[1] 

机构地区：[1]中国农业科学院作物育种栽培研究所

出　　处：《中国农业科学》1989年第2期87-92,共6页Scientia Agricultura Sinica

摘　　要：本文就从意大利引进的用硬粒小麦加工通心粉的实验室成套设备,研究了制作通心粉防止裂纹的加工条件和程序。认为:产生裂纹的主要原因是原引进设备的干燥程序不尽合理。经反复试验,总结了以下的改进程序:1.最初干燥阶段,低温高湿。30℃低溫下采取增湿措施,使干燥箱内相对湿度保持在90%或以上;2.主干燥阶段:升温高湿。在相对湿度80-90%高湿条件下升温至43℃,快速蒸发水分;3.降温干燥阶段:当实心面含水率降至20%以后,降温至40℃,以减缓蒸发速率。The processing conditions and procedure for prevention macaroni from cracking were studied here on the laboratory equipment imported from Italy for making macaroni from durum wheat, It is considered that the crack is caused mainly by imperfect drying procedure originally adopted with the instruments. The following modifieo procedure was drawn from repeated tests:1. In the initial drying stage, a certain measure of low temperature with high humidity was taken. When the temperature was 30℃ a relative humidity of 90 percent higher was maintained in the dryer;2. In the main drying stage, a relative humidity of 80 to 90 percent was maintained while raising the temperature to 43℃ to evaporate the moisture quickly;3. In the third stage when the moisture in the macaroni was below 20 p(?)ccent, the temperature was reduced to 40℃ to slow down the evaporation rate.

关 键 词：通心粉 裂纹 硬粒小麦 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]