摘要
从改进现有脱水工艺入手,通过热风干燥和油炸干燥相结合的技术,应用Box-nhk中心组合实验和响应面分析法探讨降低方便面脂肪含量的影响因素。结果表明,在油炸温度140.7℃,油炸时间53.5s,烘干时间11.7min的工艺条件下,面饼脂肪含量可有效降低至9.29%,感官评分为9.2。既不会失去油炸方便面的美味,同时还可保证面饼泡食时的口感最好。
Starting from improving the existing dehydration,drying by hot air drying and deep-fried combination of technologies,applications Box-nhk central composite experiments and response surface analysis,to explore the lower fat content of instant noodles factors.The results show the optimum conditions is that the frying temperature is 140.7℃,frying time is 53.5s,and drying time is 11.7min.In this conditions,the fat content of the bread can reduce to 9.29%,and its sensory score can reach to 9.2.Neither loss of fried noodle dishes,but can also ensure that bread tastes best when fresh foam.
出处
《食品与发酵科技》
CAS
2010年第6期47-50,共4页
Food and Fermentation Science & Technology
关键词
低脂
方便面
新工艺
工艺参数
响应面优化
low fat
instant noodles
new technology
process parameters
response surface optimization
