玉米发酵面条的研制  

Preparation of Instant Fermented Corn Noodle

作　　者：张军 张莉莉 马骁 张哲 王江 高扬[2] ZHANG Jun;ZHANG Li-li;MA Xiao;ZHANG Ze;WANG Jiang;GAO Yang(Institute of Rural Revitalization Technology,Heilongjiang Academy of Agricultural Sciences,Harbin,Heilongjiang 150086,China;Food Processing Institute,Heilongjiang Academy of Agricultural Sciences,Harbin,Heilongjiang 150086,China)

机构地区：[1]黑龙江省农业科学院乡村振兴科技研究所,黑龙江哈尔滨150086 [2]黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨150086

出　　处：《粮油食品科技》2022年第1期119-125,共7页Science and Technology of Cereals,Oils and Foods

基　　金：黑龙江省农业科学院“农业科技创新跨越工程”专项(HNK2019CX19-05)。

摘　　要：以玉米糁为原料,用0.2%亚硫酸溶液处理,保护纯菌种(安琪高活性干酵母菌、保加利亚乳杆菌)发酵。在单因素实验的基础上,通过正交实验优化玉米发酵面条面团的工艺条件,获得最佳工艺参数为复合菌种添加量0.2%酵母菌+0.1%保加利亚乳杆菌,发酵时间78h,发酵粒度8mm,发酵温度30℃。3.5%预糊化玉米淀粉+0.30%六偏磷酸钠+1.0%黄原胶+3%葵花籽食用油组合防混汤、断条的综合效果最佳,断条率为4.5%,烹煮损失率4.5%。通过把发酵面团进行机械热挤压,得到的面条的断条率最低,为4.3%,感观品质评分96.6分,达到商品产品的要求。真空包装常温贮存期不易超出14 d,冷藏期控制60 d以内。Corn grits were treated with 0.2% sulphurous acid solution. The purpose of this treatment is to protect pure bacteria(yeast, Lactobacillus) from fermentation. Based on the single factor test, the fermentation technique of instant corn noodle was optimized by orthogonal design. The optimum technological parameters were obtained as follows: 0.2% yeast, plus 0.1% lactobacillus bulgaricus, with fermentation time 78 hours,fermentation particle size 8 mm, and fermentation temperature 30 ℃. The product of fermentation was optimized as follows: 3.5% pregelatinized starch with 0.30% sodium hexametaphosphate, 1.0% xanthan gum,and 3% sunflower seed edible oil. The fermentation had the best comprehensive effect on the instant corn noodle with the broken strip rate of 4.5% and cooking loss rate of 4.5%. Through the mechanical hot extrusion of fermented dough, the broken rate of vermicelli was the lowest, which was 4.3%, and the sensory quality score reached 96.6%. The room temperature storage period of vacuum packaging is 14 days, and the cold storage period is 60 days.

关 键 词：玉米面条 发酵 工艺 感观品质 挤压 断条率 

分 类 号：TS201.1[轻工技术与工程—食品科学]