冷冻节能工艺对速冻熟制面条品质影响的研究  

Study on Effect of Freezing Energy-saving Technology on Quality of Quick-frozen Cooked Noodle

作　　者：王娜[1,2,3] 潘治利 康彦春[1,2] 索标 谢新华 艾志录 WANG Na;PAN Zhi-li;KANG Yan-chun;SUO Biao;XIE Xin-hua;AI Zhi-lu(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Henan Engineering Research Center of Cold-chain Food,Zhengzhou 450002,China;Key Laboratory of Staple Grain Processing,Ministry of Agriculture and Rural Affairs,Zhengzhou 450002,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]河南省冷链食品工程技术研究中心,河南郑州450002 [3]农业农村部大宗粮食加工重点实验室,河南郑州450002

出　　处：《江西农业学报》2020年第5期88-92,98,共6页Acta Agriculturae Jiangxi

基　　金：河南省高等学校重点科研项目(15A550019)。

摘　　要：以质构特性、糊化度、断条率、感官评分和单位耗电量为指标,确定了速冻熟制面条冷冻节能工艺的最佳参数:煮2.5 min+保温3 min,在-40℃下速冻20 min,在800 W下微波复热90 s。此工艺所得速冻熟制面条的感官得分为88.59分,单位耗电量为2.76(kW·h)/kg。与传统工艺相比,该工艺的能耗降低了32.25%,且所得速冻熟制面条的感官得分差异不显著。The optimum parameters of quick-frozen cooked noodle freezing energy-saving technology were determined by texture property,degree of carbonization,rate of broken strip,sensory evaluation and unit electricity consumption:Cooking for 2.5 min+heat for 3 min,freezing at-40℃for 20 min and reheating for 90 s with microwave at 800 W.The sensory score was 88.59,and the unit power consumption was 2.76(kW·h)/kg.Compared with the traditional technology,the technology reduced energy consumption by 32.25%and had no significant difference in sensory evaluation.

关 键 词：速冻熟制面条 冷冻工艺 节能 质构特性 

分 类 号：S512.092[农业科学—作物学]