营养玉米饺子粉配粉工艺及品质特性研究  

Research on Blending Process of Nutritional Dumpling-flour and Its Quality Characteristics

作　　者：董艳娇[1,2] 修琳[1,2] 闵伟红[1,2] 刘景圣[1,2] 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118 [2]小麦和玉米深加工国家工程实验室,长春130118

出　　处：《中国食物与营养》2012年第7期54-57,共4页Food and Nutrition in China

基　　金：国家"863"计划项目(项目编号:2008AA100802)

摘　　要：研究以玉米粉-膨化玉米粉为主,添加活性谷朊粉和大豆蛋白制备营养玉米饺子粉的工艺。通过单因素和正交试验,获取最佳配比为玉米原粉:玉米膨化粉:活性谷朊粉:大豆蛋白为51:34:10:5。在此条件下营养玉米饺子粉的感官评分最佳,蒸煮损失率为6.45%,延伸性为10.612mm,回复性为0.287。Nutritional dumpling-flour was prepared with maize meal and extruded maize meal adding soy protein and wheat gluten corn. Optimal formula was obtained by single factor and orthogonal experiments which were the ratio between ordinary maize meals extruded maize meal, wheat gluten corn and soy protein was 51：34：10：5. Under these conditions, cooking loss rate, extensibility and recoverability was 6.45% , 10.612mm, 0.287, respectively, and the sensory score was the highest.

关 键 词：营养玉米饺子粉 配粉 蒸煮品质 质构特性 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]