直条干米粉老化的工艺参数研究.docVIP

直条干米粉老化的工艺参数研究 李林林 李世岩 王金永 梁晓军 王超 张定东 中国农业机械化科学研究院 : 针对传统米粉牛产方式存在的弊端，开发米粉自动化牛产设备，探究米粉老化 的工艺参数。通过查阅文献，设计米粉老化单因素试验方案，保证粉胚含水量, 老化湿度等相关参数不变，在不同的温度下进行试验，测定试验过程屮米粉的 含水率、复水率及吐浆率，分析米粉老化程度随时间的变化规律。通过对含水率、 复水率及吐浆率3个参数的对比分析，得到老化温度在355°C之间老化速度快， 米粉的理化特性较好，品质较高;其中40°C、髙湿的老化条件做出的米粉含水率 保持稳定、吐浆率低、复水率较高、品质最好。 关键词： 米粉老化;工艺参数;含水率;复水率;吐浆率; ：李林林（1992-），男，满族，硕士，专业:机械设计及理论，研究方 向：智能化食品干燥脱水技术装备研发。 ：2017-08-14 The Study ProcessParameters of The Study Process Parameters of Straight Rice-noodle Retrogradation LI Linlin LI Shiyan WANG Jinyong LIANG Xiaojun WANG Chao ZHANG Dingdong Chinese Academy of Agricultural Mechaniza/tion Sciences; Abstract： The article aims at the disadvantages of traditional rice-noodle production methods, exploring the process parameters of rice-noodle retrogradation for the design of rice-noodle automatic production equipment. Through consulting a large number of documents, the paper dcsigncd a single factor test scheme of rice-noodle retrogradation, it is necessary to ensure that the relevant parameters such as the water content of the powder em-bryo and the retrogradation humidity are unchanged, and only change retrogradation temperatures. Measuring the water content, rehydration rate and starch dissolution rate of rice-noodlc during the test, emeilyzing the changc of rice-noodle retrogradation degree with time. The conclusion is that the retrogradation tempera ture is bet ween 35 °C and 45 °C, the retrogradation speed is fast, the physical and chemical properties of rice-noodle are better and the quality is higher by comparing the three parameters of water content, reh^^dration rate and starch dissolution rate;among them 40 °C, higher humid ity retrogradation stability cond itio ns, the water content is st able, the starch dis-solution rate is low, the rehydration rate is high and the quality is the best. Keyword： rice-noodlc retrogreideition; process poreinictcrs; the water content; rehydration rate; starch dissolution rate; Received： 2017-08-14 现阶段，米粉的牛产过程工业化程度