摘要
阐述了方便面的水分含量及含油量是影响方便面品质的两个重要因素,研究了油炸时间和温度对方便面水分含量及含油量的影响.结果表明:油炸时间越长、油炸温度越高,面饼失水程度越大,含油量越高.说明油炸时间和温度对面饼中水分含量及含油量的影响是相互关联、存在一定的相关性的.
The water and oil content in the instant noodle are two important factors for the quality of the noodle.In this paper,the effect of fried time and fried temperature on the quality of the instant noodle was investigated.The results showed that the longer fried time and higher fried temperature would lead the lower water and higher oil content in the noodle.In addition,the effect of fried time was correlative with that of fried temperature on the quality of the noodle.
出处
《北京工商大学学报（自然科学版）》
CAS
2011年第1期15-17,37,共4页
Journal of Beijing Technology and Business University:Natural Science Edition
关键词
油炸时间
油炸温度
水分含量
含油量
方便面
fried time
fried temperature
water content
oil content
instant noodle
