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当前位置: 首页 > 文章 > 油炸胡萝卜方便面生产工艺及其抗氧化性 食品工业科技 2019 (10) 227-231+237
Position: Home > Articles > Processing Technology and Antioxidant Activities of Deep-fried Instant Carrot Noodles Science and Technology of Food Industry 2019 (10) 227-231+237

油炸胡萝卜方便面生产工艺及其抗氧化性

作  者：
宋孟迪;曾洁;贾甜;张瑞瑶;孟可心;姜继凯;高海燕;苏同超;孙俊良;李光磊
单  位：
河南科技学院食品学院
关键词：
胡萝卜;油炸方便面;工艺;抗氧化作用
摘  要：
以小麦面粉和胡萝卜为原料,探究胡萝卜添加量及面团饧发时间、油炸温度和油炸时间工艺条件对胡萝卜油炸方便面感官品质的影响。并以过氧化值(POV)、酸价(AV)和硫代巴比妥酸值(TBA)为指标探究不同胡萝卜添加量对油炸方便面抗氧化的影响。结果表明,当胡萝卜添加量为4%时,油炸方便面的感官评分最高,为(51.38±2.34)分;胡萝卜油炸方便面最佳工艺条件为:面团饧发时间20 min,油炸温度150℃,油炸时间90 s。抗氧化试验结果表明,在10 d的贮藏过程中,添加4%以上的胡萝卜,可有效控制油炸方便面的过氧化值和酸价在标准范围之内,添加胡萝卜的油炸方便面的硫代巴比妥酸值均明显低于空白组。因此,将胡萝卜添加到油炸方便面中,在改善风味的同时还起到一定的抗氧化作用。
译  名：
Processing Technology and Antioxidant Activities of Deep-fried Instant Carrot Noodles
作  者：
SONG Meng-di;ZENG Jie;JIA Tian;ZHANG Rui-yao;MENG Ke-xin;JIANG Ji-kai;GAO Hai-yan;SU Tong-chao;SUN Jun-liang;LI Guang-lei;School of Food Science,Henan Institute of Science and Technology;
单  位：
SONG Meng-di%ZENG Jie%JIA Tian%ZHANG Rui-yao%MENG Ke-xin%JIANG Ji-kai%GAO Hai-yan%SU Tong-chao%SUN Jun-liang%LI Guang-lei%School of Food Science,Henan Institute of Science and Technology
关键词：
carrot;;fried instant noodles;;technology;;anti-oxidation effects
摘  要：
The wheat flour and carrot as main raw materials,the effects of carrot addition,dough fermentation time,frying temperature and frying time on the sensory quality of deep-fried instant carrot noodles were investigated.The effects of carrot addition on the antioxidation of deep-fried instant noodles were investigated with peroxide value( POV),acid value( AV) and thiobarbituric acid value( TBA) as the index.The results showed that the sensory score of deep-fried instant noodles was highest when the addition of carrot was up to 4%.The optimal technological parameters were determined as follows: dough fermentation time 20 min,frying temperature 150 ℃,frying time 90 s.The results of anti-oxidation experiments showed that the POV and AV of deep-fried instant noodles were effectively controlled within the standard range when the addition of carrot was up to 4%,the TBA were significantly lower for added carrot than for no added carrot( CK) during ten testing days.Therefore,the carrot were added to the deep-fried instant noodles,the flavor and antioxidant effect were improved.

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