青稞全麦免煮面加工技术研究  

Study on processing technology of whole grain barley instant noodles

作　　者：孟晶岩[1] 刘森[1] 安鸣[1] 栗红瑜[1] 

机构地区：[1]山西省农业科学院农产品加工研究所,山西太原030031

出　　处：《食品与机械》2014年第6期178-180,186,共4页Food and Machinery

摘　　要：以青稞为主要原料,采用二级变温挤压成型技术,研究青稞全麦免煮面加工工艺。结果表明,青稞籽粒炒制工艺的最优工艺组合为:炒制温度260℃,水分含量12%,炒制时间15 min,膨化压力0.3 MPa。青稞免煮面加工最优工艺组合为:主机温度60℃,加水量3%,青稞面粉粒度100目,压力0.5 MPa。该条件下的制品口感良好,熟化度高、较好地保留了青稞的营养成分。The processing techniques was studied for making whole grain barley instant noodles using the technology of extrusion in the secondary variable temperature . The results showed that the best conditions for baking of highland barely grains were： treating tern perature 230 ℃, treating time 15 min, water concentration 12%, and swelling pressure 0.3 MPa. For making the instant noodles, the best processing was treating temperature 60 ℃, water addition 3%, pressure 0. 5 MPa, and the size of highland barley grains （100 mesh）. Under those conditions the products would behave good taste, and be well cooked and retain of the nutrition of whole grain barley relatively well.

关 键 词：青稞 免煮面 无介质炒制 二级变温挤压成型 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]