不同熟制干制方法对方便面品质的影响  

The effect of different methods of cooking and drying on instant noodles quality

作　　者：张钟[1] 卫定军[1] 戴震亚[1] 王勇[1] 付莹[1] 赵洁美[1] 

机构地区：[1]安徽科技学院,安徽凤阳233100

出　　处：《粮油食品科技》2006年第5期35-36,共2页Science and Technology of Cereals,Oils and Foods

基　　金：院级重点学科建设基金项目(YZD2004-14)

摘　　要：研究了水煮和蒸煮的熟制方法对方便面品质的影响,以及熟制后采用不同的干燥方法对面条进行脱水,选出一种最优的熟制干制方法。结果表明蒸煮方法较优于水煮,微波干燥优于热风、远红外和油炸干燥方法。通过正交实验得出微波干燥的最佳工艺条件为:微波干燥处理时间40s、微波功率210kW、微波频率920MHz和传道速率1m/min综合得分最高。The cooking method of boiling and steaming and the drying method, which dehydrated the instant noodles are affecting the quality of instant noodles. Choosing the best cooking drying method were studied in this paper. The result shows that the steaming method was superior to boiling, and microwave drying method superior to far-infrared drying , heated air drying and oil-frying. By orthogonal design test the best processing condition of microwave drying was that the microwave drying working time was 40s, and power was 210kW, frequency was 920MHz, and carry rate was 1 m/min.

关 键 词：熟制 干制 方便面 品质 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]