摘要
探究55、85、115℃热风干燥和85、100、115℃微波-热风联合干燥对非油炸胡萝卜方便面蒸煮特性、质构特性、拉伸特性、糊化度、胡萝卜素含量、感官品质及微观结构的影响。结果表明:随着干燥温度的升高,热风干燥型方便面和微波-热风联合干燥型方便面的最佳复水时间缩短,蒸煮吸水率增加,蒸煮损失率降低,弹性增大,糊化度提高,胡萝卜素含量减少,表面孔洞数量增多,面积扩大;热风干燥型方便面感官评分总分和拉断力增加,而微波-热风联合干燥型方便面感官评分总分减少,拉断力先增加后减少。两种干燥型方便面在115℃均具有最短的最佳复水时间,最大的蒸煮吸水率和糊化度以及最低的蒸煮损失率。总体上,115℃微波-热风联合干燥型方便面的蒸煮特性和质构特性较优,而拉伸特性和感官特性不如热风干燥型方便面。
The effects of hot-air drying(55,85,115℃)and microwave-hot-air combined drying(85,100,115 C)on cooking properties,textural characteristics,tensile properties,gelatinization degree,caroten content,sensory quality,and microstructure of non-fried carrot instant noodles were investigated.It was found that with increasing drying temperature,the optimal rehydration time of hot-air-dried and microwave-hot-air-dried noodles was shortened,while cooking water absorption was increased,cooking loss was decreased,elasticity was enhanced,gelatinization degree was improved,caroten content was reduced,and the number and area of surface pores were expanded.The total sensory score and tensile fracture force of hot-air-dried noodles were increased,whereas for microwave-hot-air-dried noodles,the total sensory score was decreased and the fracture force was initially increased then decreased.The shortest optimal rehydration time,highest cooking water absorption and gelatinization degree,and lowest cooking loss were achieved at 115 ℃ for both drying methods.Overall,the cooking and textural properties of the microwave-hot-air combined drying of instant noodles at 115℃ were superior,while the tensile and sensory properties were not as good as those of the hot-air drying of instant noodles.
作者
周慧
李雪琴
刘昆仑
吕佳音
ZHOU Hui;LI Xueqin;LIU Kunlun;LYU Jiayin(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;Henan Province Wheat-flour Staple Food Engineering Technology Research Centre,Zhengzhou 450001,Henan,China;Food Laboratory of Zhongyuan,Luohe 462001,Henan,China)
出处
《粮食与油脂》
北大核心
2025年第6期82-88,共7页
Cereals & Oils
基金
河南省重点研发专项(231111111800)。
关键词
非油炸胡萝卜方便面
热风干燥
微波-热风联合干燥
品质
non-fried carrot instant noodle
hot-air drying
microwave-hot-air combined drying
quality
