作　　者： ; ; ; ; (管显兴）;

机构地区： 郑州轻工业学院食品与生物工程学院

出　　处： 《食品科技》 2008年第7期58-61,共4页

摘　　要： 非油炸方便面采用热风对蒸煮后的面块进行脱水干燥,其产品结构细密,复水性差,且复水后面条的口感略涩。通过各种乳化剂、增稠剂在方便面汤料中的使用,对其提高非油炸方便面品质的作用进行了研究,并通过正交试验优选出汤料用品质改良剂复配配方。通过汤料中复配改良剂的使用,能显著缩短面块复水时间,增浓汤汁,改善面条品质。 Fried-free instant noodle was dehydrated by hot air after steaming, The products have inferior property of rehydration and taste, because of the close-grained texture, The effects of emulsifiers and thickeners in soup on improving the quality of fried-free instant noodle were studied, and the optimum mixed improver was obtained by orthogonal design method. By using it, the time of rehydration was obviously shortened, the soup was thickening and the quality of noodle was improved,

关 键 词： 非油炸方便面 汤料 乳化剂 增稠剂

领　　域： [轻工技术与工程] [轻工技术与工程]