加工工艺对麸皮酶处理全麦挂面品质影响的研究  

Effect of the processing technology on the quality of dried noodle made of whole wheat flour with the bran treated by enzyme

作　　者：汪丽萍[1] 刘姣[1] 刘艳香[1] 田晓红[1] 刘明[1] 谭斌[1] 翟小童[1] 吴娜娜[1] WANG Li -ping LIU Jiao LIU Yan- xiang TIAN Xiao -hong LIU Ming TAN Bin ZHAI Xiao - tong WU Na - na(Academy of State Administration of Grain, Beijing 100037)

机构地区：[1]国家粮食局科学研究院,北京100037

出　　处：《粮油食品科技》2017年第5期8-13,共6页Science and Technology of Cereals,Oils and Foods

基　　金：中央级公益性科研院所基本科研业务费专项(ZX1716)

摘　　要：为改善麸皮酶处理全麦挂面品质,采用单因素实验研究了面条加工工艺(加水量、和面时间、加水温度、熟化温度和熟化时间)对面条蒸煮品质和感官品质的影响作用。结果表明,加工工艺显著影响了全麦挂面感官品质,对其蒸煮品质影响不显著。根据单因素实验结果优选出最佳的全麦挂面加工工艺条件为:加水量40%,和面时间3 min,加水温度20℃,熟化温度30℃,熟化时间30 min,全麦挂面加水量比小麦粉面条高3%~7%;加工工艺各因素对全麦挂面品质的影响作用大小依次为:加水量>熟化温度>和面时间>熟化时间>加水温度。适当的加工工艺调控可有效改善麸皮酶处理全麦挂面品质。In order to improve the quality of dried noodle made of whole wheat flour with the bran treated by enzyme, the influences of processing technology （water addition, mixing time, water temperature, curing temperature and curing time） on the cooking and sensory quality of the noodles was studied by single factor experiment. The result indicated that the effects of processing technology on sensory quality of the noodles were significant, while were not on cooking quality. According to the single factor experiment, the optimal process condition were： water addition 40% , mixing time 3 rain, water temperature 20℃ , curing temperature 30 ℃ and curing time 30 rain. The water addition of whole wheat noodle was 3% ~ 7% higher than that of wheat noodles. The sequence of the effect of processing technology on quality of the dried noodle was water addition 〉 curing temperature 〉 mixing time 〉 curing time 〉 water temperature. The proper process control can effectively improve the quality of the whole wheat dried noodle with enzymatic treatment bran.

关 键 词：加工工艺 全麦挂面 蒸煮品质 感官品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]