非油炸方便面研究进展  

Research Progress of Non-fried Instant Noodles

作　　者：岳丽[1] 毛红艳[1] 祖力皮牙·买买提 王佳敏 于明[1] YUE Li;MAO Hongyan;ZULIPIYA Maimaiti;WANG Jiaming;YU Ming(Research Institute of Food Crops,Xinjiang Academy of Agricultural Sciences,Urumqi 830091)

机构地区：[1]新疆农业科学院粮食作物研究所,乌鲁木齐830091

出　　处：《食品工业》2023年第10期248-252,共5页The Food Industry

基　　金：新疆农业科学院自主培育项目(xjnkyzzp-2022004)。

摘　　要：随着人们生活水平的提高,人们对食品安全与营养越来越重视,如何改善非油炸方便面的品质、开发兼具方便性和功能性的方便面产品成为研究的重点。研究围绕非油炸方便面产品复水性差、口感和韧性不足等问题,详细阐述了品质改良剂、营养强化、挤压技术及干燥技术对非油炸方便面品质的影响,综述了非油炸方便面品质提升的研究进展,并对未来非油炸方便面的研究与开发进行了展望,以期为生产高品质、高营养的非油炸方便面制品提供参考。With the improvement of people's living standards,people pay more and more attention to food safety and nutrition.How to improve the quality of non-fried instant noodles and develop instant noodle products with both convenience and functionality has become the focus of research.In this study,the effects of quality improvers,nutritional fortification,extrusion technology and drying technology on the quality of non-fried instant noodles are discussed in detail,and the research progress on the quality improvement of non-fried instant noodles is reviewed.It is expected to provide a reference for the production of high quality and nutritious non-fried instant noodle products.

关 键 词：非油炸方便面 复水性 品质改良剂 营养强化 干燥技术 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]