制面工艺对非油炸山药方便面品质的影响  

Effect of noodle making process on the quality of non-fried yam instant noodles

作　　者：李梅 李雪琴[1,2,3] 陈洁 LI Mei;LI Xue-qin;CHEN Jie(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;Henan Province Wheat-flour Staple Food Engineering Technology Research Centre,Zhengzhou 450001,Henan,China;Food Laboratory of Zhongyuan,Luohe 462001,Henan,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南省面制主食工程技术研究中心,河南郑州450001 [3]中原食品实验室,河南漯河462001

出　　处：《粮食与油脂》2024年第5期17-21,共5页Cereals & Oils

基　　金：河南省重点研发专项(23111111180)。

摘　　要：对比研究先蒸后切和先切后蒸2种制面工艺对非油炸山药方便面品质的影响。结果表明:采用先蒸后切制面工艺得到的非油炸山药方便面硬度和咀嚼性适中,弹性最好,复水时间较短,吸水率适中,先蒸后切的制面工艺使面条的糊化度提高,干燥时间缩短。微观结构检测显示,采用先蒸后切制面工艺制成的非油炸山药方便面的孔洞大小及分布更加均匀。A comparative study was carried out to investigate the effects of steaming before cutting and steaming after cutting on the quality of non-fried yam instant noodles.The results showed that the nonfried yam instant noodles prepared by steaming before cutting process had a moderate hardness and chewiness,the best elasticity,shorter rehydration time and moderate water absorption rate.The making process of steaming before cutting improved gelatinization degree and reduced drying time.Microstructure examination showed that the pore size and distribution of non-fried yam instant noodles prepared by the steaming before cutting process were more uniform.

关 键 词：山药粉 制面工艺 方便面 微观结构 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]