摘要
用四种粉碎方式(锤磨、针磨、辊磨和石磨)得到的脱皮黄豌豆粉,制作豌豆粉挂面,并对豌豆粉和豌豆挂面的品质进行评价,探讨粉碎方式对豌豆及豌豆挂面品质的影响规律。结果表明:辊磨制备的豌豆粉粒度分布均匀,粒度最小,其次是针磨,锤磨和石磨制得的豌豆粉粒度较大,且分布不均匀;豌豆粉粒径的D[4,3]、D[3,2]、d(0.5)、d(0.9)与损伤淀粉含量均呈极显著的负相关关系(r分别为-0.929、-0.708、-0.757、-0.978);辊磨的豌豆挂面表面光滑、均匀,外观好,感观得分最高,其次是针磨的豌豆挂面,锤磨和石磨的豌豆挂面表面有肉眼可见的小白色颗粒,外观稍差;辊磨的豌豆挂面和针磨玩豆挂面的总分最高,分别为91.4分,和91.8分,适合制作豆类挂面。
Making dried noodles with mixed wheat flour and yellow pea flour which was ground by Pin mill（ PM）,Roller mill（ RM）,Stone mill（ SM） and Hammer mill（ HM）. The qualities of pea flour and the dried noodles were evaluated. The effect of milling method on the qualities of pea flour and the dried noodles was discussed. The result showed that The particle size of yellow pea flours milled by RM and PM are smaller with more uniformity than that milled by HM and SM. The particle size of pea flours（ D[4,3],D[3,2],d（ 0. 5）,d（ 0. 9）） correlates very significantly negative with damaged starch content（ r were- 0. 929,- 0. 708,- 0. 757,- 0. 978 respectively）; The pea noodles containing flour milled by RM were smoother,with better uniformity and appearance and higher score. Next was that by PM. While some granules can be seen on surface of the pea noodles which contained pea flour milled by HM and SM. The total scores of the noodles contain pea flour milled by RM and PM are 91. 4 and 91. 8 respectively,which were suitable to grind flore for making dried noodles than Stone mill and Hammer mill.
出处
《粮油食品科技》
2016年第2期12-16,共5页
Science and Technology of Cereals,Oils and Foods
基金
中央级公益性科研院所基本科研业务费专项(ZX1510)
关键词
粉碎方式
豌豆粉
挂面
品质
milling methods
pea flour
dried noodle
quality
