| 功能型孝感麻糖生产工艺改进的研究 |
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| 引用本文： | 余仲铭.功能型孝感麻糖生产工艺改进的研究[J].孝感职业技术学院学报,2008,11(4):82-84. |
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| 作者姓名： | 余仲铭 |
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| 作者单位： | 湖北职业技术学院,湖北孝感432000 |
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| 摘 要： | 文章讨论了以发芽糯糙米为主要原料，经大麦芽糖化后，制得富含γ-氨基丁酸（GABA）的饴糖，再通过与炒制好的芝麻揉合，制成的功能型孝感麻糖的工艺过程。结果表明，孝感麻糖采用3．5％的干麦芽，在64℃的糖化条件下，糖化6小时糖化效果最佳；孝感麻糖产品中γ-氨基丁酸（GABA）含量≥25mg／100g，在半成品配比过程中，老糖与熟麻仁的比例为18：13时，产品口感最佳；用黑芝麻为原料制成的黑芝麻糖，以不去皮产品更受消费者青睐。
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| 关 键 词： | 糖化 孝感麻糖 γ-氨基丁酸 生产工艺 风味 |
Research on the Improvement of Manufacturing Technique of Functional Xiaogan Sesame Chips |
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| YU Zhong-ming.Research on the Improvement of Manufacturing Technique of Functional Xiaogan Sesame Chips[J].Journal of Xiaogan Vocational-Technical College,2008,11(4):82-84. |
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| Authors: | YU Zhong-ming |
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| Institution: | YU Zhong - ruing (Hubei Polytechnic Institute, Xiaogan, Hubei 432000) |
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| Abstract: | This paper discusses the technical process of functional Xiaogan Sesame Chips, of which the main material is germinant unpolished glutinous rice. After the saccharification of barley malt, Saccharum Granorum is produced with rich γ- propalanine （GABA）, which will then be mixed with stir -fried sesame. It proves that the optimum efficiency will be achieved if 3.5 % dry malt used for Xiaogan Sesame Chips is sacchrified at the temperature of 64℃ in the process of saccharification for 6 hours. Xiaogan Sesame Chips tastes the most delicious with the content of richγ- propalanine （GABA） ≥25mg/100g when the proportion between sugar and ripe edestin is 18： 13 during the mixing process of part finished products. Unpeeled niger seed candy made of niger seed enjoys higher flavor among customers |
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| Keywords: | Saccharification Xiaogan Sesame Chips γ- Propalanine Manufacturing Technique Flavor |
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