| 油炸时间及温度对方便面水分及含油量的影响 |
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| 引用本文： | 朱运平,袁佐云,吕跃刚. 油炸时间及温度对方便面水分及含油量的影响[J]. 北京轻工业学院学报, 2011, 0(1): 15-17,37 |
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| 作者姓名： | 朱运平 袁佐云 吕跃刚 |
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| 作者单位： | [1]北京工商大学食品学院,北京100048 [2]中粮集团科学研究院,北京100020 |
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| 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.
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| 关 键 词： | 油炸时间 油炸温度 水分含量 含油量 方便面 |
Effect of Fried Time and Temperature on Water and Oil Content of Instant Noodle |
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| Affiliation: | ZHU Yun-ping, YUAN Zuo-yun,L Yue-gang (1.School of Food,Beijing Technology and Business University,Beijing 100048,China; 2.Research Institute of COFCO,Beijing 100020,China) |
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| Abstract: | 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. |
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| Keywords: | fried time fried temperature water content oil content instant noodle |
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