油炸膨化休闲食品专用玉米粉的研究与开发  

Research and Development of Special Corn Meal for Fried Puffed Snack Food

作　　者：兰向东 付亭亭[1] 邓峰 杨佳宁 朱林 LAN Xiangdong;FU Tingting;DENG Feng;YANG Jianing;ZHU Lin(Beijing Grain Science Research Institute Ltd.,Beijing 101101,China)

机构地区：[1]北京市粮食科学研究院有限公司,北京101101

出　　处：《食品科技》2021年第10期130-135,共6页Food Science and Technology

摘　　要：通过对玉米粉原料进行双螺杆挤压及油炸处理制成休闲膨化食品进行分析,评价了玉米粉的水分、灰分、蛋白质、黏度、粒度及油脂含量等指标对产品品质的影响,建立了玉米粉质量指标与产品感官特性的关联性及变化规律。结果表明,当玉米粉原料的水分含量在12%~14%、灰分≤1.0、蛋白质含量在6.0%~7.0%、峰值黏度在2200~2600 cp、粒度处在91~150目占比超过50%、油脂含量2.4%~2.9%时生产出的油炸膨化玉米片产品颜色金黄色,有浓厚的玉米香味,表面平整、空隙均匀、口感酥脆、化口性好。Through the twin-screw extrusion and frying processing of corn flour raw materials to make casual puffed foods,the effects of water,ash,protein,viscosity,particle size and fat content of corn flour on product quality were evaluated.The correlation and change law of powder quality index and product sensory characteristics of the corn flour was established.The results showed that when the moisture content of the corn flour raw material was 12%~14%;the ash content wsa ≤1.0;the protein content was 6.0%~7.0%;the peak viscosity was 2200~2600 cp;the particle size was 91~150 mesh,which accounts for more than 50%.The fried puffed corn flakes produced when the fat content was 2.4%~2.9% were golden yellow,with a strong corn flavor,flat surface,uniform gaps,crispy taste and good mouth-melting properties.

关 键 词：玉米粉 挤压膨化 油炸 水分 灰分 峰值黏度 蛋白质 油脂 粒度 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]