PDF《汉中面皮水磨米粉的加工技术优化研究》

第8卷第7期食品安全质量检测学报Vol.

8 No.

7 2017 年7月Journal of Food Safety and Quality Jul. ,

2017 基金项目: 陕西省示范性高等职业院校建设汉中职业技术学院 乡村服务计划 项目(2015005) Fund: Supported by the Demonstrative Higher Vocational Colleges in Shaanxi Province, Hanzhong Vocational Technical College Rural Service Plan Project (2015005) *通讯作者: 蒋小平, 讲师, 主要研究方向为农产品贮藏与加工技术.E-mail: [email protected] *Corresponding author: JIANG Xiao-Ping, Lecturer, Hanzhong Vocational and Technical College, Hanzhong 723000, China. E-mail: [email protected] 汉中面皮水磨米粉的加工技术优化研究 蒋小平 1* , 王一策

2 , 丁龙3(1. 汉中职业技术学院, 汉中 723000;

2. 陕西省汉中科润速冻食品有限公司, 汉中 723000;

3. 陕西汉中给力食品集团有限公司, 汉中 723000) 摘要: 目的 为简化传统汉中面皮的生产工艺, 对汉中面皮水磨米粉的生产加工技术进行优化.方法 在 保持汉中面皮传统风味口感的前提下, 以出品率作为评价标准, 选择大米的浸泡时间、水温、米水比例、搅拌 速度

4 个因素进行单因素实验. 在此基础上, 通过正交实验对汉中面皮水磨米粉生产工艺条件进行优化, 得出 最佳工艺参数.结果 通过正交实验获得的最佳工艺参数为: 浸米时间 4.5 h, 水温

20 ℃, 浸泡米水比 1:2.5 (g:mL), 搅拌速度

30 r/min(搅拌

1 次/h, 每次搅拌

15 min).使用此工艺参数生产水磨米粉的出品率为 93.6%. 结论 优化了汉中面皮水磨米粉加工工艺, 将汉中面皮的加工原料由大米改为水磨米粉, 省去了大米浸泡和 磨浆工序, 省时省力, 为消费者提供方便实用的产品. 关键词: 汉中面皮;

水磨米粉;

正交实验;

出品率 Optimization of processing technology of Hanzhong rice flour grinding with water JIANG Xiao-Ping1* , WANG Yi-Ce2 , DING Long3 (1. Hanzhong Vocational and Technical College, Hanzhong 723000, China;

2. Shaanxi Hanzhong Branch Run frozen food Limited, Hanzhong 723000, China;

3. Shaanxi Hanzhong Geili Food Group Co., Ltd, Hanzhong 723000, China) ABSTRACT: Objective To simplify the production process of traditional Hanzhong dough, and to optimize the production and processing technology of Hanzhong rice flour grinding with water. Methods In order to maintain the traditional flavor of Hanzhong dough, the yield was used as the evaluation criteria, and

4 factors of rice soaking time, water temperature, rice water ratio and stirring speed were selected to carry out single factor experiment. On the basis of single factor experiment, the optimum technological parameters were obtained by orthogonal experiment to optimize the production conditions of Hanzhong rice flour grinding with water. Results The optimum technological parameters were as follows: the rice soaking time was 4.5 h, the temperature of water was

20 ℃, the rice water ratio was 1:2.5 (g:mL), and the stirring speed was

30 r/min (stirring

1 time/h,

15 min each time). The production yield of Hanzhong rice flour grinding with water was 93.6% under the optimum technological parameters. Conclusion The processing technology of Hanzhong rice flour grinding with water are optimized, and the raw material of Hanzhong dough changes from rice to water mill rice flour. The soaking and grinding process of rice are omitted, so the time

2622 食品安全质量检测学报 第8卷and effort are saved, which provides consumers with convenient and practical products. KEY WORDS: Hanzhong dough;