在线粉流重组制备湿面专用粉工艺优化  

Optimizing Process to Manufacture the Special Flour for Instant Wet Noodle by Flows Recombination on Producing Line

作　　者：安红周[1,2] 陈复生[1] 薛文通[2] 郭祯祥[1] 李盘欣 

机构地区：[1]河南工业大学粮油食品学院,郑州450052 [2]中国农业大学食品科学与营养工程学院,北京100083 [3]河南省南街村集团有限公司,临颍462600

出　　处：《农业机械学报》2010年第5期90-94,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家星火计划重点项目(2008GA750001);河南省重大科技攻关项目(072102110004);国家博士后科学基金资助项目(200090460855)

摘　　要：采取理化特性分析、面条制作、质构测定与感官评价相结合的手段对小麦制粉生产线上的23道在线粉流品质特性进行分析,利用主成分分析法对不同粉流制作的面条品质进行了综合评价,23道粉流制作的面条综合评价模型Z值介于-15.462~34.546之间。根据主成分分析对面条品质进行排队与组合,面条品质特性的差异主要是口感的变化较显著,其次为面条的拉断力及延伸性。确定后的粉流重组方案实验结果表明,1号粉制作的面条综合评价优于引进优质小麦生产的鲜湿面专用粉,但在拉断力以及延伸性方面还稍显不足。The qualities of every flow flours were analyzed by physicochemical properties analysis,noodle making and sensory evaluation.The noodle qualities made of different flows were also evaluated by using principal component analysis method,Z values of noodle made by 23 flows were between-15.462 and 34.546.The test graded and recombined those flows according to the principle component analysis,change of noodles taste was remarkable and noodles break and tension force were in the second place among noodle quality differences.The recombination result indicated that the sensory evaluation value of noodle made of No.1 flour exceeded that of noodle made of high quality wheat flour,but the noodle lacked break and tension force.

关 键 词：保鲜湿面 专用粉 在线粉流重组 工艺优化 主成分分析 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]