高静压技术生产方便湿面条的工艺研究  

Study on the production of the wet instant noodle by the technology of high hydrostatic pressure

作　　者：王珊[1] 刘欣然[1] 李沁园[1] 沈群[1] 陈燕卉[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2016年第3期229-233,239,共6页Science and Technology of Food Industry

基　　金：科技部"十二五"科技支撑项目(014BAD04B02)

摘　　要：利用高静压技术对生鲜面条进行二次加工,生产方便湿面条。首先通过单因素实验,分别改变保压压力（100～500 MPa）、保压时间（1～13 min）、保压温度（20～30℃）三个高静压处理条件,以最佳煮制时间为考核指标,确定正交实验条件。之后通过正交实验综合研究了最佳煮制时间、糊化度、菌落总数、质构性质的变化,结合感官评价确定最佳高静压处理条件为压力400 MPa,时间10 min,温度20℃。此条件下,最佳煮制时间缩短为185 s,保质期可达两周以上。By using HHP（ High Hydrostatic Pressure） technology for secondary processing fresh noodles and changing three HHP processing conditions of pressure（ 100 ～ 500 MPa）,time（ 1 ～ 7 min） and temperature（ 20 ～30 ℃） in single factor experiment,orthogonal experiment conditions were determined according to optimum cooking time. And in orthogonal experiment,several properties including optimum cooking time,degree of gelatinization,total number of colonies and texture properties were measured.Combined with sensory evaluation,the result showed the best HHP processing conditions were 400 MPa for pressure,10 min for time and 20 ℃ for temperature.Under the conditions,the optimum cooking time can be shortened to 185 s,and shelf life could reach more than two weeks.

关 键 词：方便面条 高静压技术 最佳煮制时间 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]