鲜湿米粉原料适应性改良研究  

Research on the raw material adaptability of fresh rice noodle

作　　者：梅小弟 张珺 段卓 肖冬梅 MEI Xiao-di;ZHANG Jun;DUAN Zhuo;XIAO Dong-mei(Jinjian Cereal Industry Co., Ltd., Changde 415001, Hunan, China)

机构地区：[1]金健米业股份有限公司,湖南常德415001

出　　处：《粮食与油脂》2018年第6期62-66,共5页Cereals & Oils

基　　金：湖南省科技重点专项计划(2014FJ1008)

摘　　要：通过对大米糊化特性和淀粉组成进行分析,选择一种鲜湿米粉加工适应性差的早籼米作为改良试验原料。试验以辅料不同添加比例为单因素,米粉蒸煮损失和感官评分作为评价指标,进行正交设计的优化试验。确定的最佳辅料配方为玉米淀粉15%、小麦淀粉10%、米粉头子6%,在此条件下,鲜湿米粉蒸煮损失率为10.7%,感官评分为80分,接近优质原料生产米粉。The gelatinization properties and the composition of starch of different materials were firstly made by the test. A kind of early indica rice that had poor processing adaptability was selected as raw material of fresh rice noodles for the improvement test. With proportion of different supplementary materials as factors, the cooking loss and sensory qulity score of fresh noodles were used as evaluations index. The orthogonal experiment was designed. The best formulas were as follows： addition of corn starch was 15%, addition of wheat starch was 10%, addition of recycling rice noodle was 6%. Under these conditions, the cooking loss of fresh noodles was 10.7%, sensory score was 80 points, and the result was close to the fresh rice noodles which made by the high quality raw material.

关 键 词：鲜湿米粉 加工适应性 早籼米 米粉头子 蒸煮损失 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]