摘要
目的：探讨机制湿面色泽变化及其影响因素；方法：采用感官评定方法研究水分含量、面粉品质、变性淀粉、复配保鲜剂以及贮藏温度和时间等对机制湿面颜色变化的影响；结果：控制面粉的湿面筋含量为26％～30％；水的质量分数22％～25％，加入到面粉中的变性淀粉质量分数为8％可保持机制湿面色泽和光泽度，机制湿面加工中加入NNW复配保鲜剂不会引起机制湿面色泽变暗，但对保持机制湿面的色泽作用不明显，低温条件下贮藏有利于产品颜色等品质的保持；结论：机制湿面保持良好的色泽须选用面筋含量高，控制好湿面的含水量，适宜添加淀粉并在低温下贮存。
Objective：In order to study the color change of the machine-made wet-fresh noodle, the method of the food organ-oleptic evaluation is used to test such influencing factors as humidity, flour quality, degeneration amylum, antistaling agent and hoarding temperature and time on the color change of the machine-made wet-fresh noodle;Results： The findings show that tvet gluten content is 26% to 30% ; the water mass 22% - 25% ; about 8% degeneration amylum, when added to the flour, may make machine-made wet-fresh noodle appear in bright color; if added some NNW in the processing, the color of the noodle will not be affected; especially the storage in lower temperature is beneficial to the food＇ s color and other qualities;Conclusion： It is concluded that it is important to select high content of wet gluten to keep the right color of the noodle, to have a right control of water content, to add proper amylum and store in the low temperature.
出处
《食品与机械》
CSCD
北大核心
2008年第1期136-138,146,共4页
Food and Machinery
基金
湖南省科技厅科技计划项目(项目编号:2007NK3007)
关键词
粮食加工
机制湿面
色泽
Grain processing
Industrialization technology
Colorless fresh- wetted noodle
