摘要
分别研究了挤压起始温度、挤压级数、螺杆频率对方便面断条率、吸水率、烹煮损失率的影响,并通过进一步的正交试验得到3个因素的最佳组合是挤压级数为二级、挤压起始温度为80℃-85℃、螺杆频率为45 Hz。
Studies influence of the extrusion initial temperature,extrusion series,screw frequency to the ratio of broken noodle,bibulous rate,the influence of cooking loss rate of instant noodles.And then through the orthogonal test,the best combination of three factors was get further.Extrusion series was the second series.Extrusion initial temperature was 80 ℃-85 ℃.Screw frequency was 45 Hz.
出处
《食品研究与开发》
CAS
北大核心
2012年第10期28-31,共4页
Food Research and Development
关键词
挤压法
挤压参数
方便面品质
extrusion method
extrusion parameters
the quality of instant noodles
