食品工业科技2017，Vol.38Issue(1)：247-251,256,6.DOI:10.13386/j.issn1002-0306.2017.01.040
蒸制面条工艺优化的研究
Study on processing optimization of steamed noodle
摘要
Abstract
The quality of steamed noodle was affected by the processing conditions essentially.In the study,the effect of mixing time,added water,added salt amount and resting time on the texture and sensory properties of the steamed noodle was investigated,based on which the orthogonal test was designed to optimize the processing conditions.And the microstructure of steamed noodle was investigated by Scanning electron microscopy technology (SEM).The results showed that the optimum conditions of steamed noodle was as follows:mixing time of 15 min,added water of 28％,added salt of 0.4％,resting time of 10 min.Under these conditions,the sensory score of steamed noodle was 86.8 ± 0.80;hardness was (7740.53 ± 76.88) g,chewiness was(6628.19-± 122.48) g.The SEM investigation showed that starch granules swelled after steaming,and the starch granules was immersed in the developed gluten network firmly.关键词
蒸制面条/工艺优化/微观结构Key words
steamed noodle/optimization of processing/microstructure分类
轻工纺织引用本文复制引用
余寒,陈洁,吴金鑫,卞科..蒸制面条工艺优化的研究[J].食品工业科技,2017,38(1):247-251,256,6.基金项目
公益性行业(农业)科研专项(201303070). （农业）
