摘要
为研究挂面干燥过程中温、湿度对挂面水分迁移情况及挂面品质的影响,测定了挂面在不同干燥阶段的水分含量、水分活度、色泽及其品质变化,并对每个阶段水分含量的变化进行线性拟合分析。试验结果表明:在干燥过程中水分含量主要在干燥第1阶段、第2阶段下降,且水分含量在第1阶段呈现恒速下降趋势,第2阶段呈现3个恒速下降过程;水分活度主要在干燥第2阶段下降;随着干燥过程的进行,挂面白度值、最佳蒸煮时间呈现增加趋势,干物质吸水率呈现下降趋势,干挂面的剪切特性呈现上升趋势;煮后挂面的剪切力在第2阶段干燥后达到最大值,挂面的硬度在第4阶段达到最大值,内聚性和咀嚼性在第1阶段干燥后达到最大值。模拟了工业生产实际情况,为进一步研究挂面的干燥特性提供理论依据。
To study the influence of temperature and humidity on the water migration and the quality of fine dried noodles during the drying process,in this study the moisture content,water activity,color,and quality of noodles in different drying stages were measured,and the changes in moisture content at each stage were analyzed by linear fitting.The results showed that during the drying process,the moisture content mainly decreased in the first and second stages of drying,in detail,the moisture content presented a constant-rate decline in the first stage,and a uniform-rate decline in the second stage.Water activity decreased mainly in the second stage of drying.Along with the drying process,the whiteness of noodles and the optimal cooking time showed an increasing trend,the water absorption of dry matter showed a downward trend,and the shear characteristics of dry noodles showed an upward trend.After cooking,the shear force of the noodles reached the maximum after the second stage drying,the hardness of the noodles reached the maximum during the fourth stage,and the cohesiveness and chewability reached the maximum after the first stage of drying.This study provided a theoretical basis for further research on the drying characteristics of fine dried noodles by simulating the actual industrial production.
作者
韩锐
陈洁
许飞
王彦波
宋唯诺
HAN Rui;CHEN Jie;XU Fei;WANG Yanbo;SONG Weinuo(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2020年第4期50-55,62,共7页
Journal of Henan University of Technology：Natural Science Edition
基金
国家重点研发计划“薯类主食化加工关键新技术装备研发及示范”(2016YFD0401302)。
关键词
挂面干燥
温度
湿度
水分活度
干燥阶段
noodle drying
temperature
humidity
water activity
drying stage
