摘要
为了改善方便面面饼品质,选取市场上25种有代表性的油炸方便面产品,分析其油脂含量、表观结构与油脂分布方面的差异。结果表明:25种代表性油炸方便面油脂含量介于12.79%~25.08%,55%以上的油炸方便面油脂含量在16%~20%范围内;油脂含量较高产品孔隙分布较为密集,CLSM图像亮度较高。SEM与CLSM图像可间接反映油炸方便面的油脂渗入状况。
In order to improve the quality of flied instant noodle, the differences of oil content, apparent structure and oil distribution of 25 different kinds of fried instant noodle were analyzed. The results showed that the oil contents of the 25 different kinds of fried instant noodle were in the range of 12.79% - 25.08% , in which more than 55% of fried instant noodle were in tile range of 16% - 20%. The fried instant noodle with higher oil content had higher pore density and brighter CLSM image, which also indi- rectly reflected the oil penetration of fried instant noodle by SEM and CLSM images.
出处
《中国油脂》
CAS
CSCD
北大核心
2018年第2期28-30,共3页
China Oils and Fats
基金
江苏省博士后基金项目(1601034A)
产学研合作-前瞻性联合研究项目(BY2016022-33)
