关中手工挂面专用粉的开发  

Development of Special Flour for Handmade Hung Dry Noodle in Guanzhong

作　　者：王伟鹏 贾托雷 WANG Weipeng;JIA Tuolei(Shaanxi Surea(Group)Co.,Ltd.,713100 Xingping Shaanxi,China;Shaanxi Tianshan Surea Flour Co.,Ltd.,713100 Xingping Shaanxi,China)

机构地区：[1]陕西西瑞(集团)有限责任公司,陕西兴平713100 [2]陕西天山西瑞面粉有限公司,陕西兴平713100

出　　处：《粮食加工》2024年第4期1-6,共6页Grain Processing

基　　金：咸阳市创新能力支撑计划工程技术研究中心(L2023CXNLCXPTGCJSZX009)。

摘　　要：根据陕西关中地区手工挂面的配方和制作工艺流程对小麦粉品质的要求,经过对所用小麦粉进行质量分析,设计一系列配方,检测各配方的相关指标,并在实验室按照工艺流程制作手工挂面,从中筛选出较为理想的手工挂面专用粉配方。通过反复在用户处进行小试、中试和批试,最终开发出适合关中地区制作手工挂面的专用粉。另外根据季节的变化,适当调整指标以适应不同季节手工挂面的制作,制定手工挂面专用粉内控标准,以控制专用粉的生产,保证手工挂面专用粉具备较为稳定的品质,适应用户在不同季节和长期稳定地使用。According to the requirements of wheat flour quality in the formula and production process of hand-hung noodles in Guanzhong area of Shaanxi Province,after analysing the quality of the wheat flour useing,designing a series of formulas,testing the relevant indexes of each formula,and making handmade hung dry noodles in the laboratory according to the process of handmade hung dry noodles,we have developed a series of formulas that are suitable for the production of handmade hung dry noodles.Through repeated small test,medium test and batch test at the user,the special flour suitable for making handmade hung dry noodles in Guanzhong area was finally developed.In addition,according to seasonal changes,the indicators are appropriately adjusted to adapt to the production of handmade hung dry noodles in different seasons,and the internal control standards for special flour for handmade hung dry noodles are formulated to control the production of special flour,ensure that the special flour for handmade hung dry noodles has a relatively stable quality,and adapt to the use of users in different seasons and long-term stability.

关 键 词：手工挂面工艺 样品质量分析 手工挂面专用粉 内控标准 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]