七成荞麦挂面生产配方研究  

Study on the production formula of 70% buckwheat noodles

作　　者：陆秀香 张永琥 沈小刚 LU Xiu-xiang;ZHANG Yong-hu;SHEN Xiao-gang(Shandong Yuhuang Cereals Oils And Foodstuffs CO.,Ltd.,Linyi 276600,China)

机构地区：[1]山东玉皇粮油食品有限公司,山东临沂276600

出　　处：《粮食与饲料工业》2024年第1期29-34,共6页Cereal & Feed Industry

摘　　要：为改善较高含量荞麦挂面加工性能差,成品品质差的问题,以使用不同荞麦预糊化粉、添加谷朊粉补充面筋的方式,设计七成荞麦挂面的生产配方。在不添加外源面筋的条件下,3个荞麦预糊化粉配合高筋面条专用粉制作荞麦挂面,通过加工性能、物理性能、蒸煮特性、感官评价对比确认各荞麦预糊化粉最大添加量分别是25%、30%、35%,以此估算七成荞麦挂面配方中谷朊粉添加量并确认配方。通过挂面综合性能指标评价及配方混合粉成本对比选出七成荞麦挂面最佳配方为B2:荞麦预糊化粉70%、高筋面条专用小麦粉19.7%、谷朊粉9.1%、复合胶体1.2%,并通过了500 kg中试生产验证。In order to improve the poor processing performance and the poor quality of the finished product of the high-content buckwheat noodles,this paper designed the production formula of 70%buckwheat noodles by using different buckwheat pre-gelatinized powder and adding gluten powder to supplement gluten.Under the condition of not adding exogenous gluten,three buckwheat pre-gelatinized flour and high-gluten noodle special flour were used to make buckwheat noodle.Through the comparison of processing performance,physical performance,cooking characteristics and sensory evaluation,the maximum addition of three pre-gelatinized buckwheat flour was confirmed to be 25%,30%and 35%,so as to estimate the amount of gluten added in 70%of buckwheat noodle formula and confirm the formula.Through the evaluation of the comprehensive performance index of the noodles and the comparison of the cost of the mixed flour,the best formula of 70%buckwheat noodles was selected as B2:buckwheat pre-gelatinized flour 70%,high gluten wheat flour for noodles 19.7%,gluten flour 9.1%,and mixed colloid 1.2%,which was verified by 500 kg pilot production.

关 键 词：荞麦挂面 预糊化 谷朊粉 挂面硬度 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]