| 制面工艺对保鲜湿面酸感影响的研究 |
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| 引用本文： | 陈慧,张晖,陆娅,汪小禄.制面工艺对保鲜湿面酸感影响的研究[J].粮食与食品工业,2012,19(1):4-7. |
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| 作者姓名： | 陈慧 张晖 陆娅 汪小禄 |
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| 作者单位： | 上海良友（集团）有限公司技术中心,上海,200136 |
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| 摘 要： | 加工工艺不仅影响保鲜湿面的口感,也影响保鲜湿面的酸感。该研究首先建立了保鲜湿面酸感的评价方法,对用相同的原料、不同的制面工艺所制作的保鲜湿面进行酸感评分、对比,发现酸液浓度以及面刀粗细均对面体的酸感有影响,且呈正相关。
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| 关 键 词： | 保鲜湿面 酸感 面刀 |
Study of process on acid sense effects of long-life instant noodle |
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| Chen Hui,Zhang Hui,Lu Ya,Wang Xiaolu.Study of process on acid sense effects of long-life instant noodle[J].Cereal and Food Industry,2012,19(1):4-7. |
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| Authors: | Chen Hui Zhang Hui Lu Ya Wang Xiaolu |
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| Affiliation: | Technology Center of Shanghai LiangYou (Group) Co. , Ltd. ( Shanghai 200136) |
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| Abstract: | Noodle-making processing not only affects the taste of long-life noodle, but also the acid sense. Using the same ingredients and different noodle-making processes, the acid sense evaluation methods were established to give mark and contrast to the acid sense of long-life instant noodle. The results show that the acid concentration and the blade thickness of the noodle cut both have influences on the acid sense of noodle and are positively correlated. |
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| Keywords: | long-life instant noodle acid sense noodle cut |
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