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| 机制面条制作工艺研究综述 | |
| 引用本文： | 李韦谨,张波,魏益民,秦文,房岩强.机制面条制作工艺研究综述[J].中国粮油学报,2011,26(6):86-90,96. |
| 作者姓名： | 李韦谨 张波 魏益民 秦文 房岩强 |
| 作者单位： | 1. 四川农业大学食品学院,雅安625000;中国农业科学院农产品加工研究所农业部农产品加工与质量控制重点开放实验室,北京100193 2. 中国农业科学院农产品加工研究所农业部农产品加工与质量控制重点开放实验室,北京,100193 3. 四川农业大学食品学院,雅安,625000 |
| 基金项目： | 公益性行业(农业)科研专项，小麦产业技术体系建设专项 |
| 摘 要： | 面条质量除了受原料品质的影响外,很大程度上还受制作工艺的影响。总结了面条制作工艺对机制面条质量的影响,结果发现,制作工艺对机制面条色泽、面片的均匀程度以及熟面条的色泽和质地等均有不同程度的影响。实验室面条制作最佳加水量为面团含水量33%~37%;加盐量在1%~4%;和面时间一般不超过8 min;压延比一般在10%~40%之间;醒面方法一般采用面带醒面法,醒面时间一般在15~60 min;烘干工艺一般采用恒温40℃,恒湿75%,烘干6 h以上。面条质量评价和制作工艺的标准化还需进一步完善。 |
| 关 键 词： | 面条 机制面条 制作工艺 |
Review of Technical Study on Processing Technique of Machine - made Noodle |
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| Li Weijin,Zhang Bo,Wei Yimin,Qin Wen,Fang Yanqiang.Review of Technical Study on Processing Technique of Machine - made Noodle[J].Journal of the Chinese Cereals and Oils Association,2011,26(6):86-90,96. | |
| Authors: | Li Weijin Zhang Bo Wei Yimin Qin Wen Fang Yanqiang |
| Affiliation: | 2(College of Food Science,Sichuan Agriculture University1,Ya′an 625000)(Institute of Agro-Food Science & Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agriculture Product Processing and Quality Control,Ministry of Agriculture2,Beijing 100193) |
| Abstract: | Noodle quality is influenced not only by wheat quality,but also by making process.The study on making process of the machine-made noodle was reviewed in this paper.The processing had different effects on the color of raw noodle,the uniform degree of dough sheet and the color and texture of cooked noodle.The range of making process parameters in laboratory showed that water addition was 33%~37% of dough weight,including flour moisture,salt addition was 1%~4%,mixing time was less than 8min,sheeting ratio was ... |
| Keywords: | noodle machine-made noodle making process |
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