干燥方式对半干面保鲜和品质影响的研究  

Effects of Different Drying Methods on the Preservation and Quality Characteristic of Semi-Dried Noodle

作　　者：朱科学[1] 李洁[1] 郭晓娜[1] 彭伟[1] 周惠明[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《粮食加工》2015年第6期37-41,共5页Grain Processing

摘　　要：采用紫外-微波干燥和电热干燥对鲜湿面条进行干燥,对比分析干燥方式对半干面的含菌量和品质的影响。实验结果表明,电热干燥效率较低,干燥的后期杀菌效果不明显;紫外-微波干燥效率高,干燥后期面条的含菌量持续下降,两种干燥均能使半干面的初始含菌量明显降低。对于电热干燥,125℃为较合适的干燥温度,半干面的菌落总数显著下降,对其质构和蒸煮品质影响较小;对于紫外-微波干燥,在不同功率下半干面的初始含菌量均显著低于电热干燥,当微波功率为2 000 W时,半干面的品质较好,是较为合适的微波干燥功率。Semi-dried noodle is a new type of instant food, and has a good development prospect. Drying is one of the most important processes in the production of semi-dried noodle, and has a great impact on its quality and preservation. In this work, ultraviolet-microwave drying and electric drying were used to dry the fresh noodle and to comparatively investigate their effects on the preservation and quality of semi-dried noodle. The experimental results show that the efficiency of electric drying is lower than that of ultraviolet-microwave drying, in the later stage of drying, the sterilizing effect of electric drying is not obvious while the number of bacteria of noodle dried by ultraviolet-microwave drying continue to decline. Both of the drying means can make the initial number of bacteria of semi-dried noodle reduce obviously. For electric drying, 125 ℃ is the suitable drying temperature. At this temperature, the number of bacteria decreased significantly, but the texture and cooking quality of semi- dried noodle is not notably deteriorated. For noodle dried by ultraviolet-microwave, its number of bacteria is dis- tinctly lower than that of electric drying. When microwave power is set at 2 000 W, semi-dried noodle can keep relatively high quality, hence 2 000 W is the suitable drying power.

关 键 词：半干面 电热干燥 紫外-微波干燥 含菌量 质构 蒸煮品质 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]