摘要
低温挂面生产线在我国已经普及,然而其生产过程中的挂面酥条现象至今依然困扰着挂面企业。国内已经有在工艺、技术或管理层面的研究。以生产管理为主结合生产工艺和技术对低温生产线挂面酥条现象进行探讨,并结合企业生产实践提出一些有益的建议。
Low temperature noodles line have been universalized in China.But noodles rupture during production makes many noodle enterprises in trouble today.Some studies have been carried out on noodles rupture in process,technology,and management.Recommendations were put out combinating of business practices after research on low temperature noodles rupture based on management as well as process and technology.
出处
《食品研究与开发》
CAS
北大核心
2010年第9期211-214,共4页
Food Research and Development
基金
河南省哲学社会科学规划项目(2008BJJ016)
关键词
低温挂面生产线
酥条
成因
对策
low temperature noodles line
noodles rupture
factors
countermeasures
