期刊论文

Low temperature drying on eating and flavor quality of infant formula noodle

中文

食品与机械

1003-5788

2018

34

11

190-192,204

10.13652/j.issn.1003-5788.2018.11.038

湖南省重点研发计划（编号:2018NK2104）；

本校为第一机构

研究了25～40℃条件下干燥4～7 h后,婴幼儿配方面条的水分含量、白度值、质构特性、蒸煮损失以及风味等食用品质的变化.结果表明,随着干燥时间的延长以及干燥温度的升高,水分含量逐渐下降;干燥条件的改变,对面条的蒸煮损失率和风味没有显著性影响(P>0.05),而面条的白度值受到温度和时间的影响较为明显(P

Changes of water content,whiteness value,texture characteristics, cooking loss and flavor of the infant noodles dried at 25~ 40℃for 4~7hwere studied.The results showed that with the time and drying temperature increasing,the moisture content decreased. The change of drying conditions had no significant effect on the cooking loss rate and flavor of noodles(P>0.05),while the whiteness value of noodles was affected more obvious(P