热处理小麦粉制备煎炸食品裹糊专用粉工艺条件的研究  

STUDY ON HEAT TREATMENT PROCESSING OF DEDICATED BATTER FLOUR FOR FRYING

作　　者：李东森[1] 杜蘅[1] 刘钰[1] 胡毓元[1] 杨磊[1] 

机构地区：[1]河南工业大学小麦与玉米深加工国家工程实验室,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2016年第5期46-50,63,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省重点科技攻关项目(142102110035)

摘　　要：配麦磨粉得到三路粉流,将后路粉、中路粉、前路粉以质量分数分别为80%、8%、12%的比例混合通过蒸汽喷淋调质、桨叶式滚筒干燥机热处理后得到小麦裹糊专用粉,其优化工艺条件为:蒸汽量35 m3/h,蒸汽处理时间60 s,干燥温度120℃,处理时间6 min,同时选取市售裹粉进行对比。结果表明:以灰分含量较高的后路粉为主要原料经湿热处理后能得到品质较好的裹糊专用粉,为小麦磨粉工业中的次粉深加工、提高其产品附加值提供了有益尝试。Paste wrapping is a pretreatment method for fried food, which can give special flavor, keep its original flavor and moisture, while avoiding fried over because of the high temperature. The present study was to examine the optimal heat treatment processing of dedicated batter flour. Three kinds of flour with different ash contents were obtained by blending and milling wheat. The dedicated flour for frying was prepared by mixing the three kinds of powder in the percentage of 80%, 8% and 12% respectively. Then the flour was conditioned by steam spraying and dried by drum of paddle dryer. The optimal processing conditions were as follows： steam volume of 35 m3/h, steam treatment time of 60 s, drying temperature of 120 ℃, and processing time of 6 mins. The products was compared with the commercial batter flour and the results showed that the dedicated batter flour prepared by flour with higher ash content had better quality for frying after heat-moisture treatment. This study provided effective attempt for the deep processing of wheat milling industry and the improved of the addition value of the products

关 键 词：后路粉 热处理工艺 裹糊专用粉 

分 类 号：TS201.1[轻工技术与工程—食品科学]