挂面面头处理方法对挂面品质的影响  

Effect of recycling broken noodles processing method on quality of fine dried noodles

作　　者：肖冬梅 段卓 张珺 潘丽 刘也嘉 

机构地区：[1]金健米业股份有限公司,湖南常德415000 [2]中南林业科技大学,湖南长沙410004

出　　处：《粮食与饲料工业》2017年第4期22-25,共4页Cereal & Feed Industry

摘　　要：面头是挂面生产中的副产物,目前常规的面头直接混料利用法会影响挂面的品质和保质期。本研究通过对可回收挂面浸泡研磨调浆,采用单因素试验和多因素优化试验确定可回收挂面的适宜利用方案,为挂面的品质控制提供参考。结果表明:食盐和纯碱可通过抑制褐变反应改善面片的品质。将挂面生产过程中产生的面头在1h内用浸泡液(水料比2.5∶1),2%食盐和0.025%纯碱调制面浆,将面浆于25~30℃静置60min,经和面制得的挂面的白度和品质最佳。Broken noodles are the by-product of fine dried noodle production.At present,the direct mixing method of recycling broken noodles will affect the quality and shelf-life of fine dried noodles.By soaking the recycling broken noodles,using single factor and multi-factor optimization,we determined the appropriate utilization scheme,to provide reference for the fine dried noodle quality controlling.The results showed that salt and sodium carbonate can improve the quality of the dough by inhibiting the browning reaction.The optimum processing conditions were as：soaking time of 1h,the ratio of water to the broken noodles of 2.5∶1,flour paste including 2% salt and 0.025% sodium carbonate,resting time of 60 min at 25-30℃.Under the conditons,the whiteness and quality of fine dried noodles prepared were better.

关 键 词：挂面生产 面头 浸泡条件 工艺参数 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.1[轻工技术与工程—食品科学与工程]