| 全谷玉米系列食品的生产方法研究 |
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| 引用本文： | 许光映,马晓凤,刘森.全谷玉米系列食品的生产方法研究[J].农产品加工．学刊,2010(5):44-45,49. |
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| 作者姓名： | 许光映 马晓凤 刘森 |
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| 作者单位： | 山西省农业科学院农产品综合利用研究所,山西太原,030031 |
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| 摘 要： | 以玉米为原料,进行了全谷玉米系列食品的生产方法研究,采用多级粉碎技术对玉米进行皮粉分离,经微细粉碎及挤压膨化工艺处理,显著提高了全谷玉米产品水溶性膳食纤维的含量,改善了产品的口感和风味。
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| 关 键 词： | 全谷食品 玉米 挤压膨化 |
Study on the Production Method of the Whole-grain Corn Series Food |
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| Abstract: | The corn was used as raw materials to produce the series product of whole-grain.The multi-stage grinding technology for maize flour skin separated by fine grinding and extrusion process handling,the water-soluble dietary content of the whole-grain corn products were improved significantly,and the taste and flavor were improved. |
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| Keywords: | whole-grain foods corn extrusion |
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