青稞挤压改性处理及青稞面条的试验研究  

Experimental Study of Highland Barley Extrusion Modification Treatment and Highland Barley Noodles

作　　者：张敏[1] 刘明[2] 谭斌[2] 孙志坚[3] 

机构地区：[1]北京工商大学北京食品营养与人类健康高精尖创新中心,北京100048 [2]国家粮食局科学研究院,北京100037 [3]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学技术学报》2016年第2期62-67,共6页Journal of Food Science and Technology

基　　金：国家“十二五”科技支撑计划项目(2012BAD34B05);北京市属高等学校创新团队建设与教师职业发展计划项目(IDHT20130506)

摘　　要：以青稞粉为原料,采用挤压改性方法加工青稞预糊化粉,研究改性前后青稞粉的品质变化,不同配比青稞预糊化粉的粉质特性及改性操作条件对青稞面条品质特性的影响规律,为青稞面条产品的研发提供实践基础。结果表明,改性处理后,青稞内部形成细致多孔的海绵体,大分子营养物质被降解,淀粉稳定性增强;面条蒸煮损失率与淀粉的糊化程度间具有相关性。在适宜加工条件下制备的青稞预糊化粉,可以制作出青稞含量达60%,煮熟增重率为77.0%,蒸煮损失率为12.0%的青稞面条产品。In this study, highland barley powder was modified by the extrusion method and the changes of characters of highland barley powder were investigated. The farinograph parameters of pre-gelatinized powder and the effects of extrusion on the characters of highland barley noodles were also researched. The results showed that porous sponge was formed inside highland barley after modification while macromole- eule nutrients were degraded and starch stability was enhanced. Meanwhile, the correlation between the noodle cooking loss rate and degree of starch gelatinization was obtained. Using the pre-gelatinized high- land barley powder obtained under the optimized processing condition as material, one kind of highland barley noodle was researched, which contained 60% pre-gelatinized highland barley powder. The cooked weight gain rate and the cooking loss rate of highland barley noodles were 77.0% and 12.0%

关 键 词：青稞 面条 挤压 工艺参数 粉质特性 

分 类 号：TS211.3[轻工技术与工程—粮食、油脂及植物蛋白工程]