制面工艺对保鲜湿面酸感影响的研究  

Study of process on acid sense effects of long-life instant noodle

作　　者：陈慧 张晖 陆娅 汪小禄 

机构地区：[1]上海良友(集团)有限公司技术中心,上海200136

出　　处：《粮食与食品工业》2012年第1期4-7,共4页Cereal & Food Industry

摘　　要：加工工艺不仅影响保鲜湿面的口感,也影响保鲜湿面的酸感。该研究首先建立了保鲜湿面酸感的评价方法,对用相同的原料、不同的制面工艺所制作的保鲜湿面进行酸感评分、对比,发现酸液浓度以及面刀粗细均对面体的酸感有影响,且呈正相关。Noodle-making processing not only affects the taste of long-life noodle, but also the acid sense. Using the same ingredients and different noodle-making processes, the acid sense evaluation methods were established to give mark and contrast to the acid sense of long-life instant noodle. The results show that the acid concentration and the blade thickness of the noodle cut both have influences on the acid sense of noodle and are positively correlated.

关 键 词：保鲜湿面 酸感 面刀 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]