熟化条件对苦荞挂面蒸煮品质的影响  

Study on the influences of curing condition on the buckwheat noodle cooking quality

作　　者：田晓红[1] 汪丽萍[1] 刘明[1] 刘艳香[1] 谭斌[1] 

机构地区：[1]国家粮食局科学研究院,北京100037

出　　处：《粮油食品科技》2013年第1期1-3,共3页Science and Technology of Cereals,Oils and Foods

基　　金：农业科技成果转化资金项目(2010GB24490678);国家科技支撑计划课题(2012BAD34B05)

摘　　要：讨论了不同的熟化温度和熟化时间对苦荞挂面蒸煮品质的影响。结果表明:随着熟化温度的升高,挂面的最佳煮面时间、煮熟增重率和干物质损失率均呈现先升高再降低的趋势。温度过低或过高,均不利于形成良好品质的挂面。综合考虑,在制作苦荞挂面时,宜采用在35℃熟化30min,易得到耐煮、煮熟增重率比较高、干物质损失率低的优质苦荞挂面。The influence of different cooking temperature and time on the cooking quality of the bitter buckwheat noodle was discussed.The result showed that the cooking time,weight rate and losing rate after cooking was in the trend of first increase then decrease along with the increase of cooking temperature.Too low or too high temperature has an adverse effect upon the noodle cooking quality.Good quality of bitter buckwheat noodle can be achieved by cooking at 35 ℃ for 30 min.

关 键 词：熟化 时间 温度 苦荞挂面 蒸煮品质 

分 类 号：TS202.3[轻工技术与工程—食品科学]