干法磨粉对荞麦豆皮品质影响研究

为考察干法磨粉工艺对荞麦豆皮粉粉质特性及荞麦豆皮产品品质的影响,选用了万能和超微2种不同仪器对混合原料进行磨粉,用传统湿法工艺作为对照,通过分析荞麦豆皮粉的粒径分布、白度、糊化特性等粉质特性,并结合荞麦豆皮的质构特性和感官评分,以筛选出粉质特性和产品口感均较好的干法磨粉工艺。研究结果表明:超微磨粉粒径最小,白度最高,糊化特性较好,荞麦豆皮质构适中,感官评分高,各项参数接近或优于传统湿磨,而普通万能磨粉粒径较大,白度也低,荞麦豆皮质构较超微和湿磨硬,感官评分也低于超微和湿磨。综上所述,超微磨粉工艺得到的粉与普通磨粉工艺相比,具有很好的加工性能,可以用来制得荞麦豆皮品质优良的预制粉,能够改良传统的荞麦豆皮制作工艺。

Effect of Dry Milling Processes on the Quality of Buckwheat Bean Curd

To investigate the influence of dry milling process on buckwheat bean curd flour characteristics and the texture and sensory of buckwheat bean curd. Universal milling and superfine grinding were chosen for this study. Traditional wet milling was selected as a control. Particle size distribution, whiteness and pasting characteristics of buckwheat bean curd flour were analyzed, at the same time texture property and sensory score were also studied so as to select an appropriate dry milling process which had better silty characteristic and taste. The results were as follows: The particle size of superfine milling was the finest, whiteness was best, gelatinization characteristics were better. The texture of buckwheat bean curd from superfine milling was better and the sensory score was higher. The parameters are closing to or better than the traditional wet milling. However, the particle size of universal milling was rude, whiteness was low. The texture of buckwheat bean curd was harder than superfine milling and wet milling. The sensory score of buckwheat bean curd was also lower than superfine milling and wet milling. Generally speaking, the powder which was obtained by superfine grinding had better processing properties than universal milling and wet milling. So superfine grinding can be used to prepare better buckwheat bean curd powder and can improve the traditional buckwheat bean curd production process.