摘要
为明确高温、高湿干燥工艺参数(80℃,85%)对挂面产品特性的影响,改进挂面干燥工艺,保障产品质量。以小麦品种永良4号为原料,在实验室制作挂面;干燥试验采用两因素三水平(温度:40,60,80℃;相对湿度:65%,75%,85%)全排列组合设计,干燥时间300 min;测定干挂面色泽、密度、收缩率和抗弯曲特性等。结果表明,干燥温度对产品最终水分含量影响较大,对挂面色泽b*值和密度有极显著影响,对收缩率、折断距离和折断功有显著影响,对色泽L^*值、a^*值和抗弯强度没有影响。相对湿度对挂面色泽L^*值、a^*值、b^*值、密度和抗弯曲特性均有显著或极显著影响。温度和相对湿度互作对色泽b^*值、抗弯曲特性有极显著影响。干燥过程中相对湿度对挂面产品质量影响较大。与常规干燥工艺(40℃,75%)相比,挂面经高温、高湿(80℃,85%)干燥后,挂面色泽b^*值、抗弯强度、折断距离、折断功均显著升高,L^*值、a^*值、密度、收缩率没有显著变化。本研究结果表明:高温、高湿工艺应和干燥设备设计、热能损失、能耗分析及产品特性评价相结合。
An attempt has been made to investigate the influence of high temperature and relative humanity(80℃,85%)during drying on the quality properties of Chinese dried noodles(CDNs)in order to improve the drying process and product quality.Wheat variety Yongliang 4 was used to make CDNs in laboratory and relative properties were evaluated.The experiment was designed with two factors at three levels for the drying conditions with varying drying temperatures(40,60℃and 80℃)and relative humidity(65%,75%and 85%).The drying time was 300 minutes.The product properties including color(CIE L^*,a^*,and b^*),density,shrinkage ratio and texture properties(bending strength,break distance and break work)of CDNs were measured.The results showed that moisture content of noodle products significantly changed with the increase of temperature.Drying temperature affected b^*value and density very significantly(P<0.01),changed shrinkage ratio,break distance and break work remarkably(P<0.05),while it had no influence on L^*value,a^*value and bending strength.Relative humidity altered color(L^*,a^* and b^*value),density and texture prop erties of CDNs significantly.The factor interaction significantly effected b*value and bending properties.Compared to drying temperature,the relative humidity had a greater influence on the quality of the noodles during the drying process.While comparing with the normal drying method(40℃,75%),it was observed that product properties of CDNs including b*value,bending strength,breaking distance and break work increased significantly at high temperature and humidity(80℃,85%).However,no significant changes were found in L^*value,a^*value,density and shrinkage ratio in both methods.From the present results,it can be concluded that high temperature and relative humanity drying technology should be matched with the design of drying equipment,thermal energy loss,energy consumption analysis and product characteristic evaluation,so as to finally determine its application value in the actual production of noodle
作者
惠滢
张影全
张波
于晓磊
张国权
魏益民
Hui Ying;Zhang Yingquan;Zhang Bo;Yu Xiaolei;Zhang Guoquan;Wei Yimin(College of Food Science&Engineering,Northwest A&F University,Yangling 712100,Shaanxi;Institute of Food Science and Technology,Chinese Academy of Agricultural Science/Key Laboratory of Agro-Products Processing,Ministry of Agriculture,Beijing 100193)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第10期117-125,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家重点研发计划专项(2016YFD0400200)
国家自然科学基金项目(31501527)
国家现代农业(小麦)产业技术体系建设专项(CARS-03)
中国农业科学院科技创新工程
关键词
挂面
干燥工艺
温度
相对湿度
产品质量
Chinese dried noodles(CDNs)
drying technology
temperature
relative humidity
product property
