机制面条制作工艺研究综述  

Review of Technical Study on Processing Technique of Machine-made Noodle

作　　者：李韦谨[1,2] 张波[2] 魏益民[2] 秦文[1] 房岩强[2] 

机构地区：[1]四川农业大学食品学院,雅安625000 [2]中国农业科学院农产品加工研究所农业部农产品加工与质量控制重点开放实验室,北京100193

出　　处：《中国粮油学报》2011年第6期86-90,96,共6页Journal of the Chinese Cereals and Oils Association

基　　金：公益性行业(农业)科研专项(200903043-01-01);小麦产业技术体系建设专项(nycytx-03)

摘　　要：面条质量除了受原料品质的影响外,很大程度上还受制作工艺的影响。总结了面条制作工艺对机制面条质量的影响,结果发现,制作工艺对机制面条色泽、面片的均匀程度以及熟面条的色泽和质地等均有不同程度的影响。实验室面条制作最佳加水量为面团含水量33%37%;加盐量在1%4%;和面时间一般不超过8 min;压延比一般在10%40%之间;醒面方法一般采用面带醒面法,醒面时间一般在1560 min;烘干工艺一般采用恒温40℃,恒湿75%,烘干6 h以上。面条质量评价和制作工艺的标准化还需进一步完善。Noodle quality is influenced not only by wheat quality,but also by making process.The study on making process of the machine-made noodle was reviewed in this paper.The processing had different effects on the color of raw noodle,the uniform degree of dough sheet and the color and texture of cooked noodle.The range of making process parameters in laboratory showed that water addition was 33%37% of dough weight,including flour moisture,salt addition was 1%4%,mixing time was less than 8min,sheeting ratio was 10%40%,aging time of dough sheet was 1560 min,temperature was 40 ℃,and humidity was 75%,and the noodle was drying for more than 6 h.Results showed that the making process for machine-made noodle still needed being further developed.

关 键 词：面条 机制面条 制作工艺 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]