【作者】 王健；

【导师】 夏延斌；

【作者基本信息】 湖南农业大学 ， 食品科学， 2011， 硕士

【摘要】 “非油炸方便面”、“刀削面”以及“方便馄饨”等众多非油炸方便食品面世。该类制品都要求有高质量的面片。为了提升该类产品的工业化水平,本文利用粉质仪、质构仪及其他多种分析检测设备对面粉的质量、加工工艺、面片质量、产品质量进行了分析研究,对产品的生产工艺进行了改进,得到如下结论：1、面粉理化和流变特性研究,比较了三种面粉的水分、蛋白质、湿面筋、粉质参数和拉伸参数等数值。蛋白质含量在13-14%之间的面粉具有较好的理化流变特性。13-14%蛋白质含量的面粉制得面片复水比为2.78,冲泡损失率为2.70%,IOD值为1.109。通过对方便面片的复水比、冲泡损失率和IOD值等指标的权重综合比较研究,13-14%蛋白质含量的面粉制得面片在直接干燥条件下的总值为1.960。2、食品增稠剂对面片结构的影响研究,以碘呈色度和复水比为指标,研究瓜尔胶、魔芋胶、海藻酸钠和凝结多糖等增稠剂复合对方便面片品质的影响。通过DPS数据处理正交实验结果,优化的配方为：添加0.5%的增稠剂,其中需要2份瓜尔胶、3份魔芋胶、1海藻酸钠和2份可得然胶。3、压延、糊化等工艺的研究,分别以抗延伸力、碘呈色度和复水比为主要检测指标。通过SPSS分析实验结果,可以得到：面皮连续压延五次,压延比为35%,加水量为40%,蒸煮时间3min,干燥温度为80℃,面皮的抗延伸力较强,面片的碘呈色度值、复水比值和咬劲评价等品质较好。4、方便面片干燥工艺优化研究,研究在热风干燥条件下,不同温度和面片厚度对面片品质的影响。绘制不同条件下的干燥特性曲线。实验结果表明：温度和面片厚度对方便面片的干燥都有显著影响；干燥温度为80℃,面片厚度为0.6mm时,方便面片品质较好。更多还原

【Abstract】 The market has haven "non-fried instant noodles", "rolling noodle"and"non-fried instant wonton" and many other non-fried instant food products available. Such products are required to have high-quality dough pieces, in order to enhance the level of industrialization of these products, Farinograph, stretching device and other detection equipment on being analyzed a variety of flour quality, processing technology, dough pieces quality, and product quality, and being improved the production processing were used. And the following conclusions:1、Physicochemical and rheological properties of wheat flour were evaluated by measuring the flour, water, protein, wet gluten content, silty and tensile parameters, and comparing the characteristics of the market three major flours. The result shown that rheological properties of wheat flour (protein content about 13-14%) in terms of physics and chemistry was better. Instant noodles could be better in the quality, whose product’s rehydration ratio 2.78, loss rate 2.70%and the IOD 1.109. The weights of instant noodles had been haven a comprehensive comparison by detecting the product’s rehydration ratio, loss rate and the IOD, instant noodle obtained under direct drying condition had total value of 1.960.2、The IOD test and rehydration ratio as the main indicators, the effect on qualities of instant noodle adding to compound thickener consisting of guar gum, konjac gum, sodium alginate and polysaccharide condensation was studied. The orthogonal experimental results by DPS analysising could be guar gum 2 copies, konjac gum 3 copies, sodium alginate lcopy and available natural rubber 2 copies by adding 0.5% thickener.3、Anti-extension force, the IOD test and rehydration ratio as the main indicators, Pressing molding, and cooking gelatinization were studied in the instant noodle processing. The experimental results by SPSS analysising could be consecutive rolling dough five, rolling ratio35%, water content 40%, cooking time 3mins, drying temperature 80℃. Anti-skinned extension force was stronger, and the IOD, rehydration ratio and bite evaluation were better.4、To provide a theoretical basis of hot air drying and equipment parameter, it was studied by hot air drying characteristics and instant noodle qualities at different temperatures and noodle thickness. Drying curves were drawn under different conditions. The result shown that temperature and noodle thickness on the dry instant noodles had a significant effect, and the IOD, rehydration ratio and bite evaluation were better when Drying temperature 80℃, noodle thickness 0.6mm.更多还原