非传统通心粉生产工艺参数优化  

Optimization of Processing Parameters in Unconventional Spaghetti Production

作　　者：陈洁[1] 王春[1] 李志伟[1] 王冠岳[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《农业机械学报》2009年第5期105-109,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金："十一五"国家科技支撑计划资助项目(2006BAD05A09)

摘　　要：通过对非传统通心粉生产工艺研究,探索采用国产小麦制作非传统通心粉较佳工艺条件。研究结果表明：生产非传统通心粉较佳的工艺条件为：和面加水量28%-30%,和面水的温度5-15℃,和面真空度60-80 kPa,挤压面团温度35-45℃;控制预干燥、主干燥、平衡干燥各阶段的温、湿度条件,可得到品质较好的非传统通心粉。The processing parameters were optimized in unconventional spaghetti productions by using Chinese wheat flour. The results show that the optimal dough is mixed by addition of water in 28 % - 30%, at the temperature of 5- 15℃, with the vacuum of 60- 80 kPa, and then the dough is extruded at the temperature of 35- 45℃. The quality of spaghetti is controlled by optimizing the parameters of temperature and humidity in pre-drying, main-drying and balance-drying in an industry production line of spaghetti.

关 键 词：通心粉 小麦 工艺 优化 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]