摘要
对具有营养保健功能的黑甜玉米片的加工工艺进行了初步探讨。黑甜玉米粒经去皮脱胚、磨粉调配、挤压膨化、成型冷却后制得黑甜玉米片。以黑甜玉米粉用量为100%计,其它原料用量为,水30%、黑麦面粉30%、黄玉米粉10%、马铃薯淀粉7%及甘薯淀粉4%。挤压膨化时,螺杆转速为100r/min,膨化机三段加热温度分别为80、130和l70℃,膨化前后产品的含水率分别为15%和8%。
Preliminary investigation on processing technology of black sweet corn flakes with nutritional and healthy functions was reported.Black sweet corn, via flaying, taking off the embryo, grinding, confecting, extruding, molding and cooling, becomes black sweet corn flakes. The optimal ratio of the raw material is： corn flour 100%, water 30%, rye flour 30%, yellow corn flour 30%, patato starch 7% and sweet potato starch 4%. The rev of screw is 100r/min. Extrudering three heating stages, temperature are 80, 130 and 170℃, and the moisture of the product before and after extruding are 15%and 18%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第8期558-560,共3页
Food Science
基金
辽宁省教育厅科学研究计划资助项目(2004D231)
关键词
黑甜玉米片
加工工艺
营养
black sweet corn flakes
processing technology
nutritional
