摘要
采用蒸煮方法制作面块，并以α度和复水性为品质指标，采用3因素3水平正交设计对蒸煮工艺进行优选，并研究了面粉中面筋蛋白的含量和品质改良剂对非油炸方便面品质的影响。结果表明：蒸煮工艺中最佳蒸煮时间90s，蒸煮压力0．197mPa，糊化温度95％；面粉中面筋含量为26％～35％，面粉中添加土豆淀粉20％，海藻酸钠0．3％和瓜尔胶0．4％时，生产出的非油炸方便面品质最佳。
Dough of instant noodle was made with steaming, α - degree and water renew were evaluated as quality index of dough. Through the L9（3^4） design of orthogonal tests we researched into the effect of gluten content and modifier addition in flour on this kind of instant noodle. The results showed the optimal production conditions were ： the cook time 90 seconds, cook pressure 0.19 mPa, paste temperature 95 ℃, gluten 26 % ～ 35 %. Additives used ： potato starch 20 %, sodium alginate 0.3 %, guar gum 0.4 %.
出处
《粮油食品科技》
2006年第1期38-39,共2页
Science and Technology of Cereals,Oils and Foods
关键词
非油炸方便面
Α度
正交实验
fried - free instant noodle
a-degree
orthogonal experiment
