不同压力蒸汽对面条汽蒸处理效果的比较研究  

Comparison effect of noodle steaming by different pressure steam

作　　者：吴昊[1] 陈存社[1] 杨菊芳[1] 邱雯雯[1] 董丽艳[1] 

机构地区：[1]北京工商大学食品添加剂与配料北京高校工程研究中心,北京100048

出　　处：《食品工业科技》2013年第21期111-114,共4页Science and Technology of Food Industry

基　　金：北京市教委科技发展计划项目(KZ20110011013);学科与研究生教育-重点学科-应用化学资助项目(PXM2012_014213_000038)

摘　　要：探究了不同压力蒸汽对面条的汽蒸处理效果,比较并分析不同压力蒸汽加工面条的特点。采用了感官评价、质构分析对面条的汽蒸糊化效果进行评价分析。结果表明,随着蒸汽压力的升高,感官得分先升高后降低。在一定压力蒸汽范围内,面条的硬度、粘度、弹性等值随压力上升而增加。再将糊化面条在80℃热风干燥90min,利用扫描电镜对干燥面条截面的微观结构进行了观察。结果显示一定压力蒸汽促进面条糊化,改变面条的质构特性和促进了面条的膨化。This study explored the effect of different pressure steam steaming noodles, compared and analyzed the properties of noodles by the different pressure steam treatment.Sensory evaluation and texture analysis was used to evaluate the effect of steaming noodles gelatinization.lt showed that as the steam pressure rised, sensory score increased initially and then decreased.In a certain range of pressure steam, the score of hardness, viscosity and elastic of noodles increased with the pressure increase.Put the gelatinized noodles in 80℃ hot air drying 90min, then observed the microscopic structure of dry noodles section by SEM.The results showed that a certain range of pressure steam promoted noodles gelatinizing, changed the textural properties of noodle and promoted the noodles puffing.

关 键 词：蒸汽 面条 糊化 感官评价 扫描电镜 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]