真空和面工艺对面条质量的影响及参数优化  

Effect of Vacuum Mixing on the Noodles Quality Properties and Optimization of its Process Parameters

作　　者：刘锐[1] 任晓龙[1] 邢亚楠[1] 张影全[1] 张波[1] 魏益民[1] 

机构地区：[1]中国农业科学院农产品加工研究所/农业部农产品加工综合性重点实验室,北京100193

出　　处：《中国粮油学报》2015年第9期6-12,共7页Journal of the Chinese Cereals and Oils Association

基　　金：公益性行业(农业)科研专项(201303070);现代农业产业技术体系建设专项(CARS-03)

摘　　要：采用三元二次回归正交旋转组合设计,探讨真空度、加水量、和面时间等真空和面工艺参数对生鲜面条、冷藏面条感官和烹调特性的影响,依据生鲜面和冷藏面的评价结果确定最佳工艺条件。结果表明,真空和面能显著提升生鲜面、冷藏面的感官质量,降低烹调损失。和面最优真空度为0.06 MPa,过高的真空度会导致面条质量下降。加水量对面条的硬度、光滑性及感官总评分有显著影响;适当提高加水量可以显著改善面条质量;而过高的加水量会导致面条过软、咀嚼性降低。真空条件下,5~9 min和面时间对面条质量无显著影响。生鲜面的色泽和弹性主要受真空度影响;表观、硬度和光滑性主要受加水量影响。面条冷藏后,真空度对其表观、硬度和黏性的影响及加水量对弹性的影响均增大。真空和面对于延长生鲜面的保质期、保证产品质量稳定有重要作用;提高真空度可以减缓面条在冷藏过程中的质量劣变。真空和面最佳工艺条件为：真空度0.06 MPa,加水量35.3%,和面时间7.2 min。In this research, we adopted the design of regression orthogonal combination to discuss the effects of vacuum mixing processing parameters such as the vacuum degree, water addition, and mixing time on the sensory evaluation and cooking quality of fresh Chinese noodle and cold noodle, and determined the best processing conditions in accordance with the evaluation results of the fresh Chinese noodle and cold noodle. The results showed that the vacuum fixing could obviously improve the sensory evaluation of the fresh Chinese noodle and cold noodle, and decrease the cooking loss. The optimal mixing condition was obtained as vacuum degree, 0.06 MPa, and too high vacuum degree could decrease noodle quality. There was a significant effect for water addition on hardness, smoothness and total score of fresh noodles and cold noodles, and increased appropriately the water addition could obviously improve the noodle quality, while too much water could make the noodle too soft with less chewiness. Under the condition of vacuum, the mixing time of 5 - 9 min had no obvious effects on the noodle quality. The color and elasticity of fresh noodle are mainly affected by the vacuum degree, and the appearance, hardness and smoothness are mainly affected by the water addition. After the noodle being refrigerated, the effects of the vacuum degree on the appearance, hardness and viscosity as well as the effects of water addition on the elasticity increased. The vacuum fixing had an important role in extending the quality guarantee period of the fresh noodle and guaranteeing the product quality ; improving the vacuum degree could decrease the quality deterioration of the noodle during the freezing storage. The optimum processing conditions of vacuum fixing was： vacuum degree of 0.06 MPa, with the water addition of 35.3%, and fixing time of 7.2 min.

关 键 词：和面工艺 真空度 生鲜面条 冷藏面条 感官质量 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]