| 速冻香椿面条的工艺优化 |
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| 引用本文： | 隋继学,李和平,王斌,魏建春,党美珠.速冻香椿面条的工艺优化[J].农产品加工．学刊,2011(5):45-48. |
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| 作者姓名： | 隋继学 李和平 王斌 魏建春 党美珠 |
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| 作者单位： | 郑州牧业工程高等专科学校,河南,郑州,450011 |
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| 基金项目： | 河南省重点科技攻关项目资助(072102250004) |
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| 摘 要： | 速冻香椿面条与汤圆、水饺等速冻米面食品一样,不仅具有相同的冻结工艺,而且都必须在低温冷链中流通。为了保证速冻香椿面条在消费时仍然具有浓郁的香椿气味和良好的口感,从小麦粉品质、和面的水量、香椿汁液的添加、面筋的形成、面片的压延等方面进行了工艺优化,依据检测相关指标和感官评价,制定了加工速冻香椿面条的最佳工艺参数。
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| 关 键 词： | 速冻 香椿面条 工艺优化 |
Quick-frozen Noodles Technology Optimization |
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| Sui Jixue,Li Heping,Wang Bin,Wei Jianchun,Dang Meizhu.Quick-frozen Noodles Technology Optimization[J].Nongchanpin Jlagong.Xuekan,2011(5):45-48. |
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| Authors: | Sui Jixue Li Heping Wang Bin Wei Jianchun Dang Meizhu |
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| Institution: | Sui Jixue,Li Heping,Wang Bin,Wei Jianchun,Dang Meizhu(Zhengzhou College of Animal Husbandry Engineering,Zhengzhou,He'nan 450011,China) |
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| Abstract: | Like the Tangyuan,boiled dumpling and other quick-frozen foods,quick-frozen Chinese Toon noodles adopt the same freezing technology and shall be transported in the low-temperature cold chain.In order to ensure that the quick-frozen noodles still have strong fragrance of Chinese Toon and excellent taste,the research group has done technology research from aspects of quality of wheat flour,the water amount for dough kneading,the addition of Chinese Toon juice,formation of wheat gluten and the rolling of dough... |
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| Keywords: | quick-freezing Chinese Toon noodle technology optimization |
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