摘要
试验主要研究了多谷物非油炸方便面的微波-热风联合干燥工艺,通过对其糊化度、复水率、色差分析和感官评价,得出结果:在单因素试验基础上,根据响应曲面的中心组合设计确定工艺条件为微波功率900 W,微波时间50 s,热风温度85℃,在此条件下方便面糊化度为94.5%,复水时间为6 min,感官评价较好,色泽均匀,口感适中。
Mainly study the process of multi-grain non-flied instant noodles dried by microwave-air drying combination. Select three variables as experimental factors for optimizing the drying process in response surface central composite design, microwave time, microwave power and air temperature, respectively. Optimum combination level was microwave power 900 W, microwave time 50 s, air temperature 85℃. In these parameters, the instant noodles＇ gelatinization degree was 94.5%, rehydration time was 6 min, sensory evaluation was good, color was uniformity, and taste was moderate.
出处
《食品工业》
CAS
北大核心
2017年第1期130-134,共5页
The Food Industry
基金
吉林省科技发展计划项目:多谷物全营养食品加工关键技术研究与开发(20130204043NY)
关键词
多谷物
方便面
微波-热风联合干燥
multi-grain
instant noodles
microwave and hot-air combine drying
