中国食物与营养
中國食物與營養
중국식물여영양
Food and Nutrition in China
2012年
7期
54-57
,共4页
董艳娇%修琳%闵伟红%刘景圣
董豔嬌%脩琳%閔偉紅%劉景聖
동염교%수림%민위홍%류경골
营养玉米饺子粉%配粉%蒸煮品质%质构特性
營養玉米餃子粉%配粉%蒸煮品質%質構特性
영양옥미교자분%배분%증자품질%질구특성
nutritional dumpling-flour%blending flour%cooking quality%texture characteristics
研究以玉米粉-膨化玉米粉为主，添加活性谷朊粉和大豆蛋白制备营养玉米饺子粉的工艺。通过单因素和正交试验，获取最佳配比为玉米原粉：玉米膨化粉：活性谷朊粉：大豆蛋白为51：34：10：5。在此条件下营养玉米饺子粉的感官评分最佳，蒸煮损失率为6．45％，延伸性为10．612mm，回复性为0．287。
研究以玉米粉-膨化玉米粉為主，添加活性穀朊粉和大豆蛋白製備營養玉米餃子粉的工藝。通過單因素和正交試驗，穫取最佳配比為玉米原粉：玉米膨化粉：活性穀朊粉：大豆蛋白為51：34：10：5。在此條件下營養玉米餃子粉的感官評分最佳，蒸煮損失率為6．45％，延伸性為10．612mm，迴複性為0．287。
연구이옥미분-팽화옥미분위주，첨가활성곡원분화대두단백제비영양옥미교자분적공예。통과단인소화정교시험，획취최가배비위옥미원분：옥미팽화분：활성곡원분：대두단백위51：34：10：5。재차조건하영양옥미교자분적감관평분최가，증자손실솔위6．45％，연신성위10．612mm，회복성위0．287。
Nutritional dumpling-flour was prepared with maize meal and extruded maize meal adding soy protein and wheat gluten corn. Optimal formula was obtained by single factor and orthogonal experiments which were the ratio between ordinary maize meals extruded maize meal, wheat gluten corn and soy protein was 51：34：10：5. Under these conditions, cooking loss rate, extensibility and recoverability was 6.45% , 10.612mm, 0.287, respectively, and the sensory score was the highest.
