摘要
以质构特性、糊化度、断条率、感官评分和单位耗电量为指标,确定了速冻熟制面条冷冻节能工艺的最佳参数:煮2.5 min+保温3 min,在-40℃下速冻20 min,在800 W下微波复热90 s。此工艺所得速冻熟制面条的感官得分为88.59分,单位耗电量为2.76(kW·h)/kg。与传统工艺相比,该工艺的能耗降低了32.25%,且所得速冻熟制面条的感官得分差异不显著。
The optimum parameters of quick-frozen cooked noodle freezing energy-saving technology were determined by texture property,degree of carbonization,rate of broken strip,sensory evaluation and unit electricity consumption:Cooking for 2.5 min+heat for 3 min,freezing at-40℃for 20 min and reheating for 90 s with microwave at 800 W.The sensory score was 88.59,and the unit power consumption was 2.76(kW·h)/kg.Compared with the traditional technology,the technology reduced energy consumption by 32.25%and had no significant difference in sensory evaluation.
作者
王娜
潘治利
康彦春
索标
谢新华
艾志录
WANG Na;PAN Zhi-li;KANG Yan-chun;SUO Biao;XIE Xin-hua;AI Zhi-lu(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;Henan Engineering Research Center of Cold-chain Food,Zhengzhou 450002,China;Key Laboratory of Staple Grain Processing,Ministry of Agriculture and Rural Affairs,Zhengzhou 450002,China)
出处
《江西农业学报》
CAS
2020年第5期88-92,98,共6页
Acta Agriculturae Jiangxi
基金
河南省高等学校重点科研项目(15A550019)。
关键词
速冻熟制面条
冷冻工艺
节能
质构特性
Quick-frozen cooked noodle
Freezing technology
Energy-saving
Textural property
