| 预糊化工艺制作玉米挂面的研究 |
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| 引用本文： | 何自新,卢晓黎,周利旺.预糊化工艺制作玉米挂面的研究[J].食品科技,2000(6):54-55. |
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| 作者姓名： | 何自新 卢晓黎 周利旺 |
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| 作者单位： | 四川大学轻工与食品工程学院,成都·610065 |
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| 摘 要： | 通过预糊化工艺及添加适当的食品胶、乳化剂的方法，将玉米粉制作成玉米挂面。介绍了玉米挂面的加工工艺及操作参数，讨论了加水量、糊化度的影响以及食品胶和乳化剂的种类及最佳配比。
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| 关 键 词： | 玉米挂面 预糊化 食品胶 |
| 修稿时间： | 2000-08-19 |
Study on the process of corn noodle by pregelatinization technique |
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| HE Zi-xin,LU Xiao-li,ZHOU Li-wang.Study on the process of corn noodle by pregelatinization technique[J].Food Science and Technology,2000(6):54-55. |
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| Authors: | HE Zi-xin LU Xiao-li ZHOU Li-wang |
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| Affiliation: | HE Zi-xin LU Xiao-li ZHOU Li-wang |
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| Abstract: | Through the method of pregelatinization technique and adding proper food gums and emulsifiers,corn meal can be processed into corn noodle.In this paper,the process technique of corn noodle and its process conditions are presented,the effect of moisture concentration as well as degree of gelatinization are discussed,and types of food gums and emulsifiers as well as their optimal proportion are determined. |
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| Keywords: | corn noodle pregelatinization food gums |
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