玉米脆片的制作工艺研究  

Study on Fabrication Technology of Maize Crisp Food

作　　者：郭兰兰[1] 江舰[1] 万娅琼[1] 储耀宇[1] 

机构地区：[1]安徽省农业科学院绿色食品工程研究所,安徽合肥230031

出　　处：《安徽农业科学》2008年第22期9710-9711,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究制作玉米脆片的最佳方法。[方法]以玉米、大米为主要原料,经磨粉后与辅料相混,加入面粉改良剂经膨化制成香甜玉米脆片,经口感品评分确定最佳工艺参数。[结果]结果表明,该研究中,玉米脆片制作的最佳工艺参数为:玉米、大米搭配,鸡蛋2个,食盐5%。所得产品颜色,风味,口感及经济效益为最佳。[结论]该研究制作的玉米脆片具有营养搭配合理,便于保存,食用和生产方便等特点。[ Objective] The research aimed to study the most optimum method of making maize crisp food. [ Method ] The mined maize and rice were interblended with auxiliary material. Then fragrant arid sweet maize crisp food was made by swelling after flour improvers were put into. The most optimum technology parameters were determined by maize crisp food was tasting evaluation. [ Result] The results showed that the best technological parameters were corn in rice, 2 eggs and 5% salt by tasting test in the study. By way of the test, the color and flavour and tasting and economic benefit of products were the best. [ Conclusion] The maize crisp food made by the technology of the study was characterized by nutrient arrangeinent reasonable, easy to storage, convenient in edible and production.

关 键 词：玉米 大米 脱皮 粉碎 膨化 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]