提高燕麦方便面品质的工艺研究  

Study on Improvement Technology for Quality of Instant Oat Noodles

作　　者：马萨日娜[1] 张美莉[1] 蔺瑞[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《中国粮油学报》2011年第7期103-107,112,共6页Journal of the Chinese Cereals and Oils Association

基　　金：农业部现代燕麦产业技术体系(nycytx-014);内蒙古自治区自然科学基金(2009MS0307)

摘　　要：燕麦是一种杂粮作物,被认为是兼备食疗功能的优质谷物,具有极高的营养价值。以燕麦粉为主原料,配合小麦粉,制作燕麦方便面,研究添加玉米淀粉、沙蒿胶、谷朊粉及羧甲基纤维素钠(CMC-Na)对燕麦方便面品质的影响。试验结果表明,复合使用以上4种添加剂对改善燕麦方便面的品质具有显著作用。在和面过程中加入生面质量10.0%的玉米淀粉、2.0%沙蒿胶、0.3%CMC-Na、5.0%谷朊粉时效果最佳;在此工艺条件下燕麦方便面的糊化度为96.67%,复水率为2.21,断条率为0,感官评分47.9,综合值166.67。As a kind of minor crops,oat has been considered as a therapeutic functional good quality grain,and has a high nutritional value.Oat flour was used as main raw material,combined with wheat flour,to produce instant oat noodles and to research the effect of corn starch,artemis sphaerocephala krasch,carboxymethylcellulose and gluten on the quality of instant oat noodles.The results showed if the said four was added together,the instant oat noodles quality would be significantly increased.The best additive treatment was 10.0% weight of dough corn starch,2.0% artemis sphaerocephala krasch,0.3% carboxymethylcellulose and 5.0% gluten in the process of knead into dough;Under this processing condition,the gelatinization degree of the instant oat noodles was 96.67%,the rehydration rate was 2.21,broken rate was 0,the sensory assessment was 47.9,and the integrated value was 166.67.

关 键 词：燕麦 方便面 复水率 沙蒿胶 谷朊粉 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]