改进非油炸白荞面粉方便面配方及加工工艺的探讨
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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,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,转换热风干燥工艺为冷冻冷藏新工艺,定型并生产出一款湿法非油炸白荞面粉方便面。研制的产品新配方白荞面粉含量达到97.4%,配方中用到添加剂种类为食盐、碱、谷朊粉3种,含量小于国标;加工工艺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10 h左右,应用新配方和新工艺生产的产品复水时间≤8 min,经山西省农业科学院农产品加工研究所检验,芦丁、多酚2项主要功效成分损失率分别为43.8%,42.1%,低于计划的50%。非油炸白荞面粉方便面加工关键技术研究,不但解决了非油炸白荞面粉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 long rehydration time in production,the key processing technologies for non-fried instant noodles of buckwheat core-flour were studied. A wet,non-fried instant noodles of buckwheat core-flour was made and shaped by optimizing formulation of raw materials and converting hot air drying process to new technology of freezing and cold technology. The buckwheat core-flour content of the new product formula was 97.4%,and the additives were salt,alkali and gluten that content was less than national standard. Treat by freezing and cold storage technology and its time was controlled about 10 h. The rehydration time of product made by new formula and new technology was less than 8 min. According to tests conducted by Shanxi Agricultural Products Processing Institute,the loss rates of two mian functional components of rutin and polyphenals were 43.8%, 42.1% respectively, which were lower than the expected 50%. The key technology of non-fried buckwheat core-flour instant noodles has not only solved the problem of its rehydration time, but also provided some technology references for other non-fried instant noodles of coarse cereals such as corn.
In order to solve the problem of long rehydration time in production,the key processing technologies for non-fried instant noodles of buckwheat core-flour were studied. A wet,non-fried instant noodles of buckwheat core-flour was made and shaped by optimizing formulation of raw materials and converting hot air drying process to new technology of freezing and cold technology. The buckwheat core-flour content of the new product formula was 97.4%,and the additives were salt,alkali and gluten that content was less than national standard. Treat by freezing and cold storage technology and its time was controlled about 10 h. The rehydration time of product made by new formula and new technology was less than 8 min. According to tests conducted by Shanxi Agricultural Products Processing Institute,the loss rates of two mian functional components of rutin and polyphenals were 43.8%, 42.1% respectively, which were lower than the expected 50%. The key technology of non-fried buckwheat core-flour instant noodles has not only solved the problem of its rehydration time, but also provided some technology references for other non-fried instant noodles of coarse cereals such as corn.
引文
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[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,2017,42(5):69-71.
[2]魏明.战略创新方便面行业的新出路[J].农产品加工,2012(8):17-19.
[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,2007,26(2):210-213.
[4]岑军健.非油炸方便面生产的新技术[J].食品科技,2011(3):4-5.
[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].四川食品与发酵,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,2017,42(5):69-71.