燕麦玉米糕的加工工艺研究  

The Research on the Production Technology of Oats Corn Cake

作　　者：周望[1] 谯维 张美霞[1] Zhou Wang Qiao Wei Zhang Meixia(College of Forestry and Life Science, Chongqing University of Arts and Sciences Chongqing 402160, China)

机构地区：[1]重庆文理学院林学与生命科学学院,重庆402160

出　　处：《现代食品》2017年第12期72-77,共6页Modern Food

基　　金：重庆文市大学生创新创业训练计划项目(编号:201510642299)

摘　　要：本研究以燕麦和玉米为主要原料,进行了燕麦玉米糕的制作工艺的探讨,在对白砂糖粉的添加量、玉米与燕麦比、食用油的添加量、水的使用量和卡拉胶的添加量等五个因素的单因素实验的基础上,进行正交实验。研究结果表明燕麦玉米糕的最佳配方为:燕麦与玉米的总重量为1 kg,其中玉米与燕麦的比为3∶1、白砂糖粉添加量为225 g、食用油为375 g、水量为150 m L、卡拉胶为3.75 g。In this study, oat and corn were used as the main raw materials, and the process of making oat corn gluten was studied. The amount of sugar powder added, the amount of corn and oats, the amount of edible oil, the amount of water used and the amount of carrageenan Adding the amount of five factors based on the single factor experiment, the orthogonal experiment. The results showed that the optimum formula of oat and corn was 1 kg, the ratio of corn to oats was 3： 1, the content of white sugar powder was 225 g, the edible oil was 375 g, the water was 150 mL, carrageenan is 3.75 g.

关 键 词：燕麦 玉米 加工工艺 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]