冷冻面条品质影响因素的研究进展  

Research of the Factors Influencing the Frozen Noodle Quality

作　　者：郑子懿[1] 陆启玉[1] 章绍兵[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《现代食品科技》2013年第2期434-437,447,共5页Modern Food Science and Technology

基　　金：国家自然科学基金项目(21076061)

摘　　要：冷冻面条是面条生产的一种新工艺。本文对冷冻面条开发的背景、现状和主要技术问题做了简要介绍,并从宏观和微观上探讨了影响冷冻面条品质的相关因素,主要包括以下几个方面:冷冻面条的制作工艺,熟面的冻结条件,冷冻面条的冷藏条件,胶体、乳化剂、变性淀粉以及冰结构蛋白等添加剂。The frozen noodles were new noodles processing technology. This paper introduced the background, present condition and main technical problems of the frozen noodles. Correlation factor affecting quality of frozen noodles was investigated, mainly including production process of frozen noodles, freezing condition of cooked noodles, frozen storage condition of frozen noodles, additives like colloid, emulsifier, modified starch and ice-slructudng protein.

关 键 词：冷冻面条 冻结 冷藏 添加剂 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]