不同制粉工艺对玉米鲜湿面品质的影响  

Effect of different milling processes on the quality of fresh wet corn noodle

作　　者：王天池 王新智 苗振驰 韩润之 赵城彬[1] 刘景圣[1] WANG Tian-chi;WANG Xin-zhi;MIAO Zhen-chi;HAN Run-zhi;ZHAO Cheng-bin;LIU Jing-sheng(College of Food Science and Engineering,Jilin Agricultural University,National Engineering Research Center for Deep Processing of Wheat and Corn,Changchun 130118,Jilin,China)

机构地区：[1]吉林农业大学食品科学与工程学院,小麦和玉米深加工国家工程研究中心,吉林长春130118

出　　处：《粮食与油脂》2023年第11期39-42,共4页Cereals & Oils

基　　金：“十四五”国家重点研发计划项目(2021YFD2101001);国家现代农业产业技术体系专项(CARS-02)。

摘　　要：采用不同制粉工艺加工玉米粉,并以小麦粉和玉米粉为主要原料制备玉米鲜湿面,对比不同制粉工艺对玉米鲜湿面品质的影响。结果表明:湿法制粉工艺制备的玉米鲜湿面的断条率和蒸煮损失率最低,而吸水率、膨胀率、硬度、弹性及咀嚼性最高,拉伸特性最好,且感官评分最高。Cron flour was processed by different milling processes,and wheat flour and cron flour were used as the main raw materials to prepare fresh wet corn noodle,and the effects of different milling processes on the quality of fresh wet corn noodle were compared.The results showed that the fresh wet corn noodle prepared by the wet milling process had the lowest breaking rate and cooking loss rate,the highest water absorption,expansion rate,the highest hardness,elasticity,and chewiness of the noodles,the best tensile properties,and the highest sensory score.

关 键 词：制粉工艺 玉米粉 鲜湿面 品质 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]