非油炸白荞面粉方便面加工关键技术
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摘要
为解决非油炸白荞面粉方便面生产中存在的复水时间较长的问题,提升荞麦等杂粮类方便面生产的关键技术,自2017年1月起,对非油炸白荞面粉方便面加工关键技术进行研究,采用优化产品原料配方,应用冷冻冷藏新工艺,以研究定型并生产出一款湿法非油炸白荞面粉方便面。结果表明:研制的产品新配方中,白荞面粉含量达到97.4%,配方中用到添加剂种类为盐、碱、谷朊粉3种,含量小于国标;加工工艺上采用冷冻冷藏工艺对熟化面饼进行处理,冷冻冷藏时间控制在10h左右。应用新配方新工艺生产的产品达到指标为:产品复水时间为≤8min,经山西省农业科学院农产品加工研究所检验,芦丁、多酚两项主要功效成分损失率分别为43.75%、42.10%,低于计划的50%。非油炸白荞面粉方便面加工关键技术研究,不但解决了非油炸荞面方便面的复水时间问题,也为玉米等杂粮类非油炸方便面的生产提供了技术参考。
In order to solve the problem of the longer rehydration time in the production of non fried white buckwheat flour instant noodle and to improve the key technology of instant noodle production such as buckwheat and other cereals,the key technology of the non fried white buckwheat flour instant noodle processing had been studied since January 2017.The new technology of freezing and cold storage was used to optimize the formula of the raw material of the product.A wet,non fried instant buckwheat flour instant noodle was developed.The results showed that the new formula of the product was formulated and the content of white buckwheat flour reached 97.4%.The formula used 3 kinds of additives as salt,alkali and gluten,and the content was less than the national standard;the processing technology was treated by freezing and cold storage technology,and the freezing time was about 10 h.The index of the products produced by new formula and new technology was as follows:the time for rehydration of the products was less than 8 min.The loss rate of two main functional components of rutin and polyphenols was 43.75% and 42.10% respectively,which was lower than 50% of the plan by the agricultural products processing Institute of Shanxi Academy of Agricultural Sciences.The research on the key technology of non fried white buckwheat flour instant noodle not only solves the problem of water recovery time of the non fried buckwheat noodle,but also provides technical reference for the production of non fried instant noodles for corn and other grains.It is of great significance to improve the dietary structure of urban and rural residents.
In order to solve the problem of the longer rehydration time in the production of non fried white buckwheat flour instant noodle and to improve the key technology of instant noodle production such as buckwheat and other cereals,the key technology of the non fried white buckwheat flour instant noodle processing had been studied since January 2017.The new technology of freezing and cold storage was used to optimize the formula of the raw material of the product.A wet,non fried instant buckwheat flour instant noodle was developed.The results showed that the new formula of the product was formulated and the content of white buckwheat flour reached 97.4%.The formula used 3 kinds of additives as salt,alkali and gluten,and the content was less than the national standard;the processing technology was treated by freezing and cold storage technology,and the freezing time was about 10 h.The index of the products produced by new formula and new technology was as follows:the time for rehydration of the products was less than 8 min.The loss rate of two main functional components of rutin and polyphenols was 43.75% and 42.10% respectively,which was lower than 50% of the plan by the agricultural products processing Institute of Shanxi Academy of Agricultural Sciences.The research on the key technology of non fried white buckwheat flour instant noodle not only solves the problem of water recovery time of the non fried buckwheat noodle,but also provides technical reference for the production of non fried instant noodles for corn and other grains.It is of great significance to improve the dietary structure of urban and rural residents.
引文
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[7]姚凤宏,朱克瑞.非油炸方便面的现状及发展趋势[J].粮食加工,2017(5):69-71.
[2]高峰,陈洁,王春,等.荞麦方便面的研究[J].食品科技,2009(7):131-134.
[3]陆启玉,张国印,潘强.非油炸方便面复水性的改善研究[J].食品科技,2007,32(2):210-213.
[4]李里特,江正强.荞麦方便面的制作工艺[J].北京农业工程大学学报,1994(2):100-105.
[5]何思佳,蒋珍菊,罗堾子.添加剂在方便面中的应用研究进展[J].食品与发酵科技,2008,44(5):4-7.
[6]王静霞,黄艳菲,赵小燕,等.荞麦和商品苦荞茶中总黄酮的含量测定[J].食品工业科技,2013,34(2):58-60.
[7]姚凤宏,朱克瑞.非油炸方便面的现状及发展趋势[J].粮食加工,2017(5):69-71.