非油炸白荞面粉方便面生产关键技术研究  

Research on the Main Points of Non-fried White Buckwheat Flour Instant Noodle

作　　者：桑利民 许利民[2] 刘英财[2] 聂柏玲 李云龙 周海涛 郭久林 高永海 王洪乐 何永吉 项福星 王玉民 SANG Li-min;XU Li-min;LIU Ying-cai(Chengde Academy of Agricultural and Forestry Sciences,Chengde,Hebei 067000;Longhua County Agriculture and Animal Husbandry Bureau,Longhua,Hebei 068150;Shanxi Agricultural Academy of Agricultural Sciences,Agricultural Products Processing Institute,Taiyuan,Shanxi 030000)

机构地区：[1]承德市农林科学院,河北承德067000 [2]河北省隆化县农牧局,河北隆化068150 [3]山西省农业科学院农产品加工研究所,山西太原030000 [4]张家口市农业科学院,河北张家口075000 [5]承德裕民白荞面特产有限公司,河北隆化068150

出　　处：《安徽农业科学》2018年第20期153-154,177,共3页Journal of Anhui Agricultural Sciences

摘　　要：为解决非油炸白荞面粉方便面生产中存在的复水时间较长的问题,采用优化产品原料配方,转换热风干燥工艺为冷冻冷藏新工艺,定型并生产出一款湿法非油炸白荞面粉方便面。总结研发过程,得出杂粮类方便食品生产要点:食品加工要以绿色健康为第一要旨;食品加工与本土文化相结合;技术改造与企业生产现状相结合;发展杂粮深加工产业提升利润空间。该研究旨在为杂粮类方便食品的生产提供一定的借鉴和参考。In order to solve the problem of longer water recovery time in the production of non fried white buckwheat flour instant noodle,a new process for freezing and cold storage was made by optimizing the formula of raw material and converting hot air drying technology into a new non fried white buckwheat flour instant noodle.To summarize the research and development process,the main points of the production of the food are obtained： the food processing should be the first key to the green health,the combination of food processing and local culture,the combination of the technological transformation and the present situation of the enterprise production,and the development of the profit space for the deep processing industry of mixed grain.The purpose of this study is to provide some references for the production of convenience foods in coarse cereals.

关 键 词：白荞面粉 非油炸方便面 杂粮深加工 本土文化 技术改造 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]