不同干燥方法对面条品质的影响

Effect of different drying methods on the quality of noodles

干燥方法是影响面条品质的主要因素之一。实验主要使用真空冷冻干燥、真空干燥、热风干燥、自然风干、油炸干燥5种干燥方法对加工工艺相同的鲜湿面条进行干燥,然后分析这5种干燥方法对面条品质影响。结果表明,5种干燥方法中真空冷冻干燥的面条品质最好,油炸干燥的面条的品质最差。

The drying methods are one of the main factors which effect the quality of noodles. There are five kinds of method （vacuum freeze-drying, vacuum drying, hot-air drying, natural withering and deep fry drying） are uesed to dry the fresh noodles which have the same processing technology in this experiment, then, the effect is analyzed which concerning the five kinds of drying methods on the quality of noodles. The result indicates that the quality of vacuum freeze-drying noodles is best and the quality of deep fry drying noodles is worst in this five kinds of drying methods.