鲜面条速冻生产工艺条件研究  

Preparation Process of Quick-frozen Noodles

作　　者：张剑[1] 李梦琴[1] 任红涛[1] 廉文凤[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品科学》2011年第10期304-307,共4页Food Science

基　　金：河南省科技攻关项目(062410003)

摘　　要：通过单因素试验与二次回归正交通用组合设计试验对速冻鲜面条生产工艺进行研究。结果表明:选用稳定时间为5～7min的面粉,加入40%的水,洒淀粉量为1%～1.5%,速冻风速3～4m/s,瓜尔胶0.35%、单甘酯0.40%、复合磷酸盐0.15%、变性淀粉6%。在此工艺条件下生产速冻鲜面条的综合品质优秀。The optimal preparation process for quick-frozen noodles was explored by one-factor-at-a-time method in combination with quadratic regression orthogonal rotation composite design.The results indicated that the optimal noodles formula was dough with a stabilization time of 5-7 min,40% water,1%-1.5% starch,0.35% guar gum,0.40% glycerin monostearate（GMS）,0.15% compound phosphate and 6% modified starch,and the optimal freezing air-flow speed was in the range of 3-4 m/s.Under the optimized process conditions,the processed quick-frozen noodles achieved an excellent comprehensive evaluation.

关 键 词：速冻面条 添加剂 生产工艺 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]