不同干燥方式对面片微观结构及品质的比较

本文研究了面片的热风干燥(Hotairdrying,HAD)、真空冷冻干燥(freeze-drying,FD)、微波干燥(microwavedry,MD)、微波真空干燥(Microwave vacuum drying,MVD)和热风-微波联合干燥(hot air followed by microwave drying,HAD+MD)五种不同干燥方法及其对面片物理特性和微观结构的影响。通过以上研究表明:不同干燥速率为MVD>MD>HAD+MD>HAD>FD;面片复水率为FD>MVD>MD>HAD+MD>HAD;面片总色差值FD面片和MVD面片最低并无差异性显著(p>0.05),HAD总色差值最高,为19.56,面片色泽较差。HAD+MD和MD面片总色差值无差异性显著(p>0.05)。面片复水4 min后质构测定发现MD、MVD组延展性最好,分别为81.58 g/sec、72.58 g/sec,FD组剪切力各指标都表现较差,HAD组硬度和咀嚼性较大,分别为1652.88 g、5294.77g.sec。面片扫描电镜观察中,FD面片和MVD面片均观察到均匀密集的孔隙结构,MD面片和HAD+MD面片有明显不均匀孔隙结构,而HAD面片几乎观察不到孔隙结构。各干燥方式对面片的感官评价中FD面片总体评价最佳,MVD、MD面片其次,HAD+MD,HAD面片感官评分最差。综合看来,MVD干燥可以作为开发新疆汤饭产品中面片的适合脱水方式。

Comparison of Microstructure and Quality of Instant Noodle Prepared with Different Drying Methods

The effects of five different drying methods Hot air drying (HAD), freeze-drying (FD), microwave dry (MD), Microwave vacuum drying (MVD), hot air followed by microwave drying (HAD+MD)] on the physical properties and microstructure of instant noodle were investigated. The results showed that the order of different drying rates was as follow: MVD > MD > HAD+MD > HAD > FD. The order of rehydration rate was as follow: FD > MVD > MD > HAD+MD > HAD. There was no significant difference in total color difference between FD group and MVD group (p>0.05). The total color difference of HAD was 19.56, and the color of the surface was poor. There was no significant difference in total color difference between HAD+MD group and MD group (p>0.05). After rehydrated for 4 min, the texture analysis showed that the MD and MVD groups had the best ductility (81.58 g/sec and 72.58 g/sec, respectively), while the shear force of the FD group showed poor performance. The hardness and mastication of the HAD group were relatively large (1652.88 g and 5294.77 g, respectively). The results of scanning electron microscope showed that uniform and dense pore structure was observed in both FD group and MVD group. The non-uniform pore structure was observed in MD group and HAD+MD group, while the pore structure was hardly observed in HAD group. The results of sensory evaluation showed that FD group was the best, MVD and MD slice was the second, HAD+MD and HAD slice was the worst. In conclusion, MVD drying method could be used as a suitable dehydration method to develop the noodle in Xinjiang soup noodle products.