| 米粉干法生产工艺的研究 |
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| 引用本文： | 蔡永艳,陈洁,王春,吕莹果.米粉干法生产工艺的研究[J].河南工业大学学报(自然科学版),2011,32(1):39-42. |
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| 作者姓名： | 蔡永艳 陈洁 王春 吕莹果 |
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| 作者单位： | 河南工业大学,粮油食品学院,河南,郑州,450052 |
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| 摘 要： | 研究了采用挤压技术干法制作米粉的工艺.选取加水量、蒸粉时间、老化时间、米粉细度、螺杆转速、挤出温度等因素进行正交试验,对米粉的拉伸强度、蒸煮损失率、硬度、咀嚼度等指标进行模糊综合评价.结果表明:影响米粉品质因素的显著性顺序为粒度>老化时间>温度>蒸粉时间>螺杆转速>加水量,并得出米粉生产工艺的最佳条件为:加水量37%(以湿基计),粒度120目,螺杆转速88 r/m in,老化时间4 h,温度80℃,蒸粉时间12 m in.
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| 关 键 词： | 米粉 工艺 品质 模糊分析 |
RESEARCH ON DRY PRODUCTION TECHNOLOGY OF RICE NOODLES |
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| CAI Yong-yan,CHEN Jie,WANG Chun,LV Ying-guo.RESEARCH ON DRY PRODUCTION TECHNOLOGY OF RICE NOODLES[J].Journal of Henan University of Technology Natural Science Edition,2011,32(1):39-42. |
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| Authors: | CAI Yong-yan CHEN Jie WANG Chun LV Ying-guo |
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| Affiliation: | CAI Yong-yan,CHEN Jie,WANG Chun,LV Ying-guo(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450052,China) |
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| Abstract: | This paper studied the dry production technology of rice noodles by using extrusion technique.Selecting water amount,cooking time,aging time,rice flour granularity,rotation speed of screw,extrusion temperature as factors,we carried out orthogonal experiment to make fuzzy comprehensive assessment on the indexes of the rice noodles,such as tensile strength,cooking loss,hardness and chewiness.The results showed that the order of significance of the factors affecting the quality of rice noodles was as follows: ... |
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| Keywords: | rice noodles technology quality fuzzy analysis |
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