挂面干燥工艺过程研究进展及展望  

Review of Research Advance about Drying Process of Chinese Dried Noodle

作　　者：武亮[1] 张影全[1] 王振华[1] 于晓磊[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重点实验室,北京100193

出　　处：《中国粮油学报》2017年第7期133-140,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31501527;51506218);国家现代农业(小麦)产业技术体系建设专项(CARS-03);中国农业科学院科技创新工程

摘　　要：干燥是挂面生产中较难控制的工序,干燥工艺不合理易造成产品质量问题和能源浪费。目前,挂面生产装备水平已有很大提高,已具备现代食品工业的雏形。但是在干燥环节依然存在控制粗放、热能消耗偏高、产品质量不稳定的现象。针对目前挂面干燥生产面临的技术需求,本文综述了挂面干燥原理、干燥工艺、影响因素、过程控制及节能技术的研究现状及面临的问题,探究挂面干燥可能的发展模式和面临的技术难题,提炼存在的学术和工程问题,理清进一步研究的思路,以期为挂面生产管理、节能控制、工艺升级提供指导。Drying process of Chinese dried noodle was difficult to control but it governs the product quality. Ir- rational drying conditions would lead to not only the increase of the energy consumption but also quality deterioration of the noodle （noodle crisp, crack and more cooking loss）. Now, the processing of Chinese dried noodle has ad- vanced greatly in process equipment and acquired some rudiments of the modem food industrial. But the problem of extensive management, low heat utilization rate and unstable product quality in noodle drying process had not been resolved. Based on the technical requirements of noodle drying process, in this paper, the advance in noodle drying principle, influence factors, process control and the energy saving technology was reviewed, and the research direc- tion for drying process of Chinese dried noodles was proposed.

关 键 词：挂面 干燥 干燥原理 干燥工艺 过程控制 节能技术 

分 类 号：TS2[轻工技术与工程—食品科学与工程]