期刊论文

中文

粮食科技与经济

1007-1458

2018

43

2

111-115

10.16465/j.gste.cn431252ts.20180228

河南省华星现代谷物研究所开放课题（2016HF022）；

本校为第一机构

文章针对褐变及高水分含量导致市售散装生湿面保质期过短问题,研究了低热干燥与热处理结合法对生湿面品质及保鲜效果的影响。试验表明,仅采用低热干燥降低生湿面的水分含量,对提高生湿面保鲜效果并不明显;将低热干燥与热处理结合,则可达到较好的保鲜效果。本试验对未经处理的生湿面进行简易密封包装,包装成25g/包,作为空白对照组,当试验方案为:温度35℃、相对湿度75%条件下低热干燥时间3h,热处理温度90℃、热处理时间20min,此时生湿面糊化度33.21%,较空白对照组稍有增加;白度评分8.5分,与空白对照组相当;保质期达65h,是空白对照组的10倍。

Due to the browning of bulk raw wet noodles and the short shelf life caused by high moisture content, the effect of low temperature drying combined with heat treatment on the preservation effect and quality of raw wet noodles was studied in this article. Experiments showed that low temperature drying used alone to reduce the moisture content of the raw wet noodles was not obvious to the preservation effect; the combination of low temperature drying and heat treatment can achieve better preservation effect. The results showed that the raw wet no...