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FOOD SCIENCE
2011,32
(10)
304-307
鲜面条速冻生产工艺条件研究
作 者：
张剑;李梦琴;任红涛;廉文凤
单 位：
河南农业大学食品科学技术学院
关键词：
速冻面条;添加剂;生产工艺
摘 要：
通过单因素试验与二次回归正交通用组合设计试验对速冻鲜面条生产工艺进行研究。结果表明:选用稳定时间为5～7min的面粉,加入40%的水,洒淀粉量为1%～1.5%,速冻风速3～4m/s,瓜尔胶0.35%、单甘酯0.40%、复合磷酸盐0.15%、变性淀粉6%。在此工艺条件下生产速冻鲜面条的综合品质优秀。
译 名：
Preparation Process of Quick-frozen Noodles
作 者：
ZHANG Jian,LI Meng-qin,REN Hong-tao,LIAN Wen-feng(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)
关键词：
quick-frozen noodles;additive;preparation process
摘 要：
The optimal preparation process for quick-frozen noodles was explored by one-factor-at-a-time method in combination with quadratic regression orthogonal rotation composite design.The results indicated that the optimal noodles formula was dough with a stabilization time of 5-7 min,40% water,1%-1.5% starch,0.35% guar gum,0.40% glycerin monostearate(GMS),0.15% compound phosphate and 6% modified starch,and the optimal freezing air-flow speed was in the range of 3-4 m/s.Under the optimized process conditions,the processed quick-frozen noodles achieved an excellent comprehensive evaluation.
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