冷冻熟制面条保温加热及速冻节能加工工艺  

Residual heat and quick-freezing energy saving technologies of frozen cooked noodles

作　　者：潘治利[1,2] 王涛[1] 王娜[1] 谢新华[1] 索标[1] 艾志录[1,3] 

机构地区：[1]河南农业大学食品科学技术学院,速冻面米及调制食品河南省工程实验室,郑州450002 [2]东北农业大学食品学院,哈尔滨150030 [3]河南粮食作物协同创新中心,郑州450002

出　　处：《农业工程学报》2015年第6期311-318,共8页Transactions of the Chinese Society of Agricultural Engineering

基　　金："十二五"国家科技支撑计划(2012BAD37B06);河南省重点科技攻关计划(132102210147)

摘　　要：为了降低生产耗能,提高能源的利用率,该文通过引入保温加热工序以及优化速冻工艺参数,得到冷冻面条的节能加工工艺。从质构特性、白度值、糊化特性以及水分状态等方面,结合感官和单位耗电量对冷冻面条工艺参数进行了优化。得到最佳工艺参数:煮制3 min保温加热4 min,在-40℃下速冻20 min。此工艺下的感官得分为85.5(>75),单位质量耗电量为3.47 k W·h/kg。与原生产工艺相比:在色泽、表现状态、适口性、光滑性、食味、总分等感官指标上没有显著性差异(P>0.05),在能耗方面降低17.18%(P<0.05)。结果表明:在保证一定品质的前提下,通过保温加热和减少速冻时间来达到节能的目的是可行的。成本分析结果表明:使用节能工艺生产冷冻熟制面条可节省805元/t。以上研究结果为探索冷冻面条的节能工艺提供生产依据和参考。In order to improve the effective utilization of resources and solve the problem of energy consumption in the production, using residual heat（reducing the boiling time of noodles and then allowing them to stand and using residual heat to continue to cook） and changing the frozen condition were applied in developing energy-saving technologies of frozen noodles. Instead of boiling, which generally requires constant heating, utilization of residual heat in a closed pot following boiling is a well-known approach for cooking noodles but has never been investigated. The process parameters were optimized from the quality-related indices of textural properties, whiteness, pasting properties, and water distribution, and energy consumption and sensory evaluation were determined by texture analyzer, differential scanning calorimetry and low-field nuclear magnetic resonance. The usage of residual heat could not only increase the gelatinization ratio of noodles, but also decrease the cooking time and energy consumption. The whiteness values of frozen noodles gradually increased with the extension of standing time, but the differences were not obvious. There were no significant differences of the whiteness values with prolonged standing time both for 4 min in the case of boiling for 2 min and for 2 min in the case of boiling for 3 min. The textural properties of frozen noodles i.e. hardness, firmness and break strength increased firstly and then decreased with prolonged standing time. In the case of boiling for 2 min, the textural properties and whiteness values with standing for 6 min after that were higher than those of other standing time, whose gelatinization ratio reached 97%. For boiling for 3 min, the textural properties and whiteness values with standing for 4 min after that were higher than those of other standing time, whose gelatinization ratio reached 98%. There were significant differences of the textural properties（hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, break strength and

关 键 词：节能 工艺 质构 冷冻面条 保温 水分状态 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]