面条实验室制作与评价新方法

A New Method on the Processing and Evaluating of Noodles on the Laboratory

面条的品质评价是基于标准化的加工方法和仪器设备,面条制作方法的标准化显得尤为重要。由于仪器设备等条件所限,目前尚缺乏标准化的实验面条加工设备,不同实验室加工的面条缺乏一致性和可比性。本实验利用可调速的面条轧面机(速度范围:1.5～5.0 r/min)研究面条实验室制作与评价方法,目的力求面条实验室制作与实际生产接轨,进一步完善面条实验室加工工艺。

Quality evaluating of noodles are the basis of standard methods and apparatus. But the standard apparatus and processing methods of noodles on the laboratory are limited. So there are not consistent and contrastive noodles on different laboratory. We make use of timing machines （speed range：1.5-5.0 r/min） to research processing and evaluating methods of noodles. The target is to keep consistent with producing methods of noodles between laboratory and factory in order to perfect technology of noodles on the laboratory.