汉中面皮水磨米粉的加工技术优化研究
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。
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 and effort are saved, which provides consumers with convenient and practical products.
标题：汉中面皮水磨米粉的加工技术优化研究
英文标题：Optimization of processing technology of Hanzhong rice flour grinding with water
作者：
蒋小平 汉中职业技术学院
王一策 陕西省汉中科润速冻食品有限公司
丁龙 陕西汉中给力食品集团有限公司
中文关键词:汉中面皮,水磨米粉,正交实验,出品率,
英文关键词:Hanzhong dough,rice flour grinding with water,orthogonal experiment,yield,
发表日期：2017-05-05
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