方便面片加工工艺的研究  

Proccessing of instant noodle

作　　者：王健[1] 夏延斌[1] 常怡[1] 廖中健[1] 

机构地区：[1]湖南农业大学食品科学技术学院,长沙410128

出　　处：《食品科技》2011年第8期156-160,共5页Food Science and Technology

摘　　要：分别以抗延伸力、碘呈色度和复水比为主要检测指标,在方便面片加工过程中,研究压延成型、蒸煮糊化和热风干燥等工艺。通过SPSS分析实验结果,可以得到:面皮连续压延5次,压延比为35%,加水量为40%,蒸煮时间3min,干燥温度为80℃,面皮的抗延伸力较强,面片的碘呈色度值、复水比值和咬劲评价等品质较好。Anti-extension force,the IOD test and rehydration ratio as the main indicators,pressing molding,cooking gelatinization and hot air drying were studied in the instant noodle processing.The experimental results by SPSS analysising could be consecutive rolling dough five,rolling ratio 35%,water content 40%,cooking time 3 mins,drying temperature 80 ℃.Anti-skinned extension force was stronger,and the IOD,rehydration ratio and bite evaluation were better.

关 键 词：方便面片 压延成型 蒸煮糊化 热风干燥 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]