| 黄玉米粉制作玉米面饼工艺研究 |
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| 引用本文： | 周剑新,谢洁,张斌,陈秀霞.黄玉米粉制作玉米面饼工艺研究[J].广西农业科学,2010,41(2):160-162. |
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| 作者姓名： | 周剑新 谢洁 张斌 陈秀霞 |
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| 作者单位： | 广西工商职业技术学院,南宁,530007 |
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| 基金项目： | 广西教育厅基金项目(200808LX449) |
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| 摘 要： | 以广西都安特产小粒黄玉米粉为主要原料，通过优化工艺路线分别加工制作成、甜两种口味玉米面饼，并采用正交试验法进行各工艺参数的优化验证。结果表明，咸味玉米面饼优化工艺参数为：玉米粉粒度〉40目，每1kg玉米粉中添加面粉130g、盐6g、鸡蛋液200g，各工艺参数的影响程度依次为食盐〉面粉〉鸡蛋液〉玉米粉粒度；甜味玉米面饼优化工艺参数为：每1kg玉米粉中添加蔗糖150g、面粉100g、鸡蛋液320g、牛奶800g，各工艺参数的影响程度依次为蔗糖〉面粉〉牛奶〉鸡蛋液。
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| 关 键 词： | 黄玉米 玉米面饼 工艺参数 |
Processing technology for corn pancake: influence of ingredients on quality |
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| ZHOU Jian-xin,XIE Jie,ZHANG Bin,CHEN Xiu-xia.Processing technology for corn pancake: influence of ingredients on quality[J].Guangxi Agricultural Sciences,2010,41(2):160-162. |
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| Authors: | ZHOU Jian-xin XIE Jie ZHANG Bin CHEN Xiu-xia |
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| Institution: | Guangxi Vocational College of Technology and Business;Nanning 530007;China |
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| Abstract: | The present experiment was conducted to determine the influence of raw materials on the quality of salty and sweet corn pancake. The special yellow corn meal was obtained from Du＇an County, Guangxi. The method of processing technology and ingredient parameters were optimized and verified by orthogonal design test. The optimized ingredient parameters in making salt corn pancake were as follows ： applying 〉40 mesh size of corn meal, adding 130 g of flour, 6 g of salt, 200 g of egg in 1 kg of corn meal. While for the sweet eorn pancake, the parameters worked out are as follows： adding 150 g of sugar, 110 g of flour, 320 g of egg and 800 g of milk. The descending order of ingredients influencing the quality of salt and sweet corn pancake was salt〉flour〉egg〉size of corn meal and sugar〉flour〉milk〉egg, respectively. Using this information, the quality of salt and sweet corn pancake can be improved. |
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| Keywords: | yellow corn corn pancake technological parameter |
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