作　　者： ; (朱斌昕）;

机构地区： 无锡轻工业学院

出　　处： 《食品与发酵工业》 1991年第4期16-23,15,共9页

摘　　要： 本文论述了提高非传统通心面品质所取得的研究结果。试验分析表明杜伦普通小麦粉在蛋白质和淀粉方面差异很大。通过各种添加剂筛选试验,得到一个最佳复合添加剂Z(GCAZG),中试生产表明,CAZG能显著提高非传统通心面的强度、色泽与烹煮品质。相对于质量的提高,由CAZG带来生产成本的提高是极有限的。试验表明,随着温度的提高,产品的色泽得以改善,烹煮重量、烹煮损失减小,煮面强度得以提高。通过三种不同的烘干温度(LT、NT和HT)和两种不同的高温试验(HT-A和HT-B),本文推荐了适合非传统通心面的适宜烘干条件。 The result of the research of macaroni quality improvment which making from non-conventional material (NCM) was discussed. Analysis of wheat compositions showed that there were many difference between T. durum and C wheat in protein and starch aspect. By choosing tests of the additives, an optimum formulation of composite additive ZG (CAZG) was given. Pilot-scale production showed that this CAZG could obviously improve the firmness, color and cooking-quality of NCM. In view of quality-improving, the small rise of product cost for CAZG was of little in importance. A study of the influence of drying temperature on macaroni quality indicated that as drying tepm. increased, macaroni color was improved, firmness values was increased, and cooking loss and cooked weight was decreased by comparing test for three kinds of different dry temp. (LT, NT and HT) and two HT experiments (HT-A and HT -B) , the better drying parameters for the macaroni from non-conventional material (NCM) was given.

关 键 词： 通心面 粗粒粉 小麦粉 复合添加剂

领　　域： [轻工技术与工程] [轻工技术与工程]