高品质鲜湿面加工工艺优化  

Process Optimization of High Quality Fresh Noodles

作　　者：任元元[1] 孟资宽 王波[1] 邹育[1] 王拥军[1] 张星灿[1] REN Yuan-yuan;MENG Zi-kuan;WANG Bo;ZOU Yu;WANG Yong-jun;ZHANG Xing-can(Sichuan Food and Fermentation Industry Research&Design Institute,Chengdu Sichuan 611130,China)

机构地区：[1]四川省食品发酵工业研究设计院

出　　处：《食品与发酵科技》2019年第4期46-51,共6页Food and Fermentation Science & Technology

摘　　要：本试验主要研究了响应面方法优化鲜湿面的加工工艺和二次醒面在鲜湿面加工中的应用效果。结果表明:当加水量为33.5%,醒面温度为24℃,醒面时间为36min时鲜湿面的综合评价值最高。同时,采用二次醒面的方法,鲜湿面的蒸煮特性得到明显提升,其溶出率在二次醒面15min的条件下达到最低4.17%。二次醒面显著提高了鲜湿面的硬度、弹性,并可以提高面条的拉伸特性。经过优化鲜湿面品质总体提升明显,优于市售产品。This experiment mainly studied the response surface methodology was used to optimize the processing technology of fresh noodles and the application effect of secondary dough rest in the processing of fresh noodles.The results showed that the comprehensive evaluation value of fresh noodles was the best when the water content was 33.5%,the dough rest temperature was 24 C and the dough resting time was 36 minutes.At the same time,the cooking characteristics of fresh noodles were significantly improved by using the method of secondary dough rest,and the dissolution rate reached the lowest 4.17%when secondary dough rest time was 36 minutes.The hardness and elasticity of fresh noodles were significantly improved by secondary dough rest,and the tensile properties of noodles were also improved.After optimization the quality of fresh and wet noodles has been improved obviously,which is superior to the market products.

关 键 词：响应面 鲜湿面 综合评价值 二次醒面 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]