加工工艺对空心面型非油炸荞麦方便面品质的影响  

Effect of processing technology on the quality of macaroni non-fried buckwheat instant noodles

作　　者：满久露 封晨伊 李再贵[1] MAN Jiu-lu;FENG Chen-yi;LI Zai-gui(College of Food Science and Nutrition Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]中国农业大学食品科学与营养工程学院

出　　处：《粮油食品科技》2019年第5期21-25,共5页Science and Technology of Cereals,Oils and Foods

基　　金：国家级大学生创新创业训练计划项目（201810019092）

摘　　要：以传统空心面生产工艺为基础,挤压预糊化荞麦粉和高筋粉混合原料,加工冲泡即食非油炸荞麦方便面。考察一次长时间发酵、多次短时间发酵以及压片对面粉粉质特性、面条质构特性和冲泡时复水性以及感官品质等的影响。结果表明,发酵可显著改善冲泡性,压片对面条品质没有影响。通过发酵和预糊化荞麦粉的应用,可以得到冲泡性和口感均较好的非油炸荞麦方便面。Based on the technology of traditional macaroni,pregelatinized buckwheat flour and high-gluten flour were used as the main raw materials to process non-fried buckwheat instant noodles.The effects of fermentation once with long time and many times with short time,and pressing on farinograph properties of buckwheat flour,texture properties,rehydration character and sensory quality of noodles were investigated.The results showed that fermentation could significantly improve the brewing properties of the noodles,while pressing had no effect on the quality of the noodles.Through the application of fermentations and pregelatinized non-fried buckwheat instant noodles with good brewing quality and mouth feel was obtained.

关 键 词：发酵 压片 荞麦方便面 空心面 复水性 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]