摘要
本文以冷冻面团面条在外卖配送过程中品质保持的方法为研究对象,通过研究不同的蒸煮方式、过冷水时间、拌油量对冷冻面团面条粘附性与感官品质的影响,确定了最佳的外卖配送过程中面条品质延长的工艺。结果表明,最佳的蒸煮方式是蒸4 min煮2 min、过冷水时间为120 s、拌油量为2 g。
This paper takes the quality maintenance methods of frozen dough noodles in the delivery process as the research object.By studying the effects of different cooking methods,supercooling time and oil mixing amount on the adhesion and sensory quality of frozen dough noodles,it determines the best technology to prolong the quality of noodles in the delivery process.The results showed that the best cooking method was steaming for 4 min and boiling for 2 min,supercooling water time of 120 s,and mixing oil amount of 2 g.
作者
周舟
刘畅
杨晓聪
王宝刚
郭文献
ZHOU Zhou;LIU Chang;YANG Xiaocong;WANG Baogang;GUO Wenxian(College of Food Science,Xinyang University of Agriculture and Forestry,Xinyang 464000,China;Xinyang Banquet South Bay Hotel,Xinyang 464000,China)
出处
《食品安全导刊》
2022年第31期121-123,129,共4页
China Food Safety Magazine
关键词
冷冻面团面条
外卖配送
粘附性
感官品质
frozen dough noodles
take-out delivery
adhesion
the sensory quality
