挤压玉米面条的研究
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摘要
我国玉米资源丰富,开发前景巨大。面条制品是我国常见的传统面食,深受民众的喜爱。将食品蒸煮挤压技术引入到玉米面条的加工中,既是对面条加工技术的创新,也拓宽了玉米在食品中的应用,具有重大意义。本论文对玉米粉与小麦粉的混粉特性、混粉挤压面条品质、挤压过程参数、添加剂在挤压面条中的使用等几方面内容进行研究,结果如下:
在普通小麦粉中添加不同比例的玉米粉,对混粉面团粉质特性进行研究。结果表明,玉米粉添加量在20%以下时,混粉面团主要表现为小麦粉的面团特性,玉米粉添加量超过30%时,混粉面团已基本失去小麦粉面团性质,用粉质仪评价混粉粉质特性已失去实际评价意义。
对混粉面团拉伸特性进行研究表明,随着混粉中玉米粉添加量的增大,面团的弹性和延伸性之间的平衡性下降,面团筋力减弱、更易流变,面团的拉伸特性变差,混粉的加工性能也随之下降。
对混粉糊化特性进行研究表明,玉米粉添加量低于10%时,混粉糊化特性与小麦粉类似;玉米粉添加量为15%时,混粉糊化特性较好;当玉米粉添加量高于15%时,混粉糊化特性变化复杂,除峰值温度外,其他糊化特性参数更类似于玉米粉。
对混粉挤压面条品质进行研究表明,随着玉米粉添加量的增加,挤压面条糊化度先升后降,在15%时有最大值,挤压面条蒸煮品质越来越差,挤压面条结合脂含量越来越高。
对挤压面条微观结构进行观察发现,挤压面条切面粗糙,玉米粉添加量为15%和25%的混粉挤压面条的微观结构较好。
对挤压过程参数进行研究,得到物料外加水分、机筒温度(Ⅲ区)、螺杆转速关于挤压面条糊化度的二次回归方程。通过方程得到挤压过程参数的最优组合方案为,物料外加水分31.1%、机筒温度(Ⅲ区)122.5℃、螺杆转速53r/min。
通过单因素试验和正交试验获得挤压面条复合改良剂的最优配方:海藻酸钠0.3%,磷酸盐0.2%,单甘酯0.1%,食盐2%。此时,挤压面条复水时间为8.8min,吸水率为85.43%,蒸煮损失率为3.75%。
Corn is the thiredly widely grown in China among creal crops,and has great development prospects.Noodle is one of the traditional foods in China and many other Asian countries,and is very popular with common people.If extrusion cooking has been introduced in corn noodle processing,not only a innovation of noodle processing technolegy will come true,but also the application of corn in food industry will be more broad.The properties of mixture flours made from corn and wheat,the properties of extruded noodles made from mixture flours,the processing parameters of extrusion and the application of additives in extruded noodles were studied.The experimental result was showed as followings:
The farinographic properties of mixtrue dough had been studied.The result showed that as corn flour content was below 20%,mixture dough acted the farinographic propeties of wheat dough.However,as corn flour content was above 30%,the mixture dough had never showed the wheat dough.When analyzed the propeties by Brabender Farinograh,the result had no pratice value.
The extensographic properties of mixture dough had been studied.The result showed that as the content of corn flour in the blends increased,the balance between tenacity and extension became poor,dough spreading capacity decreased,extension properties of mixture dough was weak,and the mixture dough processing properties became worse.
The gelatinazed properties of mixture flour made from corn and wheat had been studied.The result showed that when the content of corn flour was below 10%,the gelatinazed properties of mixture flour were similar to wheat flour.When the contern of corn flour was at 15%,the gelatinazed properties of mixture flour was better than those which the content of corn flour were below 15%.When the content of corn flour was above 15%,the gelatinazed properties of the mixture flour became complicated,the gelatinazed parameters were similar to corn flour except the peak temperature.
The characteristic of extruded noodles made from mixture flour of corn and wheat had been investigated.The result indicated that as the content of corn flour increased,the gelatinazation degree of extruded noodles rose when the content of corn flour was below 15%,but droped sharply after the content of corn flour was at 15%,and the peak value appeared at 15%.As the content of core flour increased,the cooking properties of extruded noodles became worse and worse, on the contrary,the content of conjugated lipid got higher and higher.
The microstructure had been observed.It showed that the cut of extruded noodles was crude.When the content of corn flour were at 15% and 25%,the microstruetures were better than other samples.
The extrusion processing parameters had been investigated.A quadratic equation,which baseded on material additive water,barrel temperature(sectionⅢ)and screw speed,had been received.Through the quadratic equation,the optimum combination scheme had been obtained:material additive water was 31.1%,barrel temperature(sectionⅢ)was 122.5℃,screw speed was 53 r/min.
The optimum ingredients about extruded noodles complex quality improver had been given by the single factor test and the orthogonal test:sodium algenate was 0.3%,complex phosphate was 0.2%,glyceryl monostearate was 0.1%,salt was 2%.At that time,the rehydration time of extruded noodles was 8.8min,the water absorption was 85.43%,the cooking loss was 3.75%.
在普通小麦粉中添加不同比例的玉米粉,对混粉面团粉质特性进行研究。结果表明,玉米粉添加量在20%以下时,混粉面团主要表现为小麦粉的面团特性,玉米粉添加量超过30%时,混粉面团已基本失去小麦粉面团性质,用粉质仪评价混粉粉质特性已失去实际评价意义。
对混粉面团拉伸特性进行研究表明,随着混粉中玉米粉添加量的增大,面团的弹性和延伸性之间的平衡性下降,面团筋力减弱、更易流变,面团的拉伸特性变差,混粉的加工性能也随之下降。
对混粉糊化特性进行研究表明,玉米粉添加量低于10%时,混粉糊化特性与小麦粉类似;玉米粉添加量为15%时,混粉糊化特性较好;当玉米粉添加量高于15%时,混粉糊化特性变化复杂,除峰值温度外,其他糊化特性参数更类似于玉米粉。
对混粉挤压面条品质进行研究表明,随着玉米粉添加量的增加,挤压面条糊化度先升后降,在15%时有最大值,挤压面条蒸煮品质越来越差,挤压面条结合脂含量越来越高。
对挤压面条微观结构进行观察发现,挤压面条切面粗糙,玉米粉添加量为15%和25%的混粉挤压面条的微观结构较好。
对挤压过程参数进行研究,得到物料外加水分、机筒温度(Ⅲ区)、螺杆转速关于挤压面条糊化度的二次回归方程。通过方程得到挤压过程参数的最优组合方案为,物料外加水分31.1%、机筒温度(Ⅲ区)122.5℃、螺杆转速53r/min。
通过单因素试验和正交试验获得挤压面条复合改良剂的最优配方:海藻酸钠0.3%,磷酸盐0.2%,单甘酯0.1%,食盐2%。此时,挤压面条复水时间为8.8min,吸水率为85.43%,蒸煮损失率为3.75%。
Corn is the thiredly widely grown in China among creal crops,and has great development prospects.Noodle is one of the traditional foods in China and many other Asian countries,and is very popular with common people.If extrusion cooking has been introduced in corn noodle processing,not only a innovation of noodle processing technolegy will come true,but also the application of corn in food industry will be more broad.The properties of mixture flours made from corn and wheat,the properties of extruded noodles made from mixture flours,the processing parameters of extrusion and the application of additives in extruded noodles were studied.The experimental result was showed as followings:
The farinographic properties of mixtrue dough had been studied.The result showed that as corn flour content was below 20%,mixture dough acted the farinographic propeties of wheat dough.However,as corn flour content was above 30%,the mixture dough had never showed the wheat dough.When analyzed the propeties by Brabender Farinograh,the result had no pratice value.
The extensographic properties of mixture dough had been studied.The result showed that as the content of corn flour in the blends increased,the balance between tenacity and extension became poor,dough spreading capacity decreased,extension properties of mixture dough was weak,and the mixture dough processing properties became worse.
The gelatinazed properties of mixture flour made from corn and wheat had been studied.The result showed that when the content of corn flour was below 10%,the gelatinazed properties of mixture flour were similar to wheat flour.When the contern of corn flour was at 15%,the gelatinazed properties of mixture flour was better than those which the content of corn flour were below 15%.When the content of corn flour was above 15%,the gelatinazed properties of the mixture flour became complicated,the gelatinazed parameters were similar to corn flour except the peak temperature.
The characteristic of extruded noodles made from mixture flour of corn and wheat had been investigated.The result indicated that as the content of corn flour increased,the gelatinazation degree of extruded noodles rose when the content of corn flour was below 15%,but droped sharply after the content of corn flour was at 15%,and the peak value appeared at 15%.As the content of core flour increased,the cooking properties of extruded noodles became worse and worse, on the contrary,the content of conjugated lipid got higher and higher.
The microstructure had been observed.It showed that the cut of extruded noodles was crude.When the content of corn flour were at 15% and 25%,the microstruetures were better than other samples.
The extrusion processing parameters had been investigated.A quadratic equation,which baseded on material additive water,barrel temperature(sectionⅢ)and screw speed,had been received.Through the quadratic equation,the optimum combination scheme had been obtained:material additive water was 31.1%,barrel temperature(sectionⅢ)was 122.5℃,screw speed was 53 r/min.
The optimum ingredients about extruded noodles complex quality improver had been given by the single factor test and the orthogonal test:sodium algenate was 0.3%,complex phosphate was 0.2%,glyceryl monostearate was 0.1%,salt was 2%.At that time,the rehydration time of extruded noodles was 8.8min,the water absorption was 85.43%,the cooking loss was 3.75%.
引文
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[2]苏波,马冲,邹仁峰,等.玉米的使用营养及药用价值[J].现代农业科技,2006,(11):182.
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