方便面熟化度测试条件的优化

Optimization of the Cure Test Conditions of Instant Noodles Maturtiy Degree

选取油面高度在23.0 cm制造出来的方便面面饼,测定方便面在不同脱脂时间、静置时间、水浴温度、离心时间下的熟化度。结果表明,方便面脱脂时间应该控制在120 min,脱脂后静置时间应该控制在通风橱静置60~90 min后测定,样品应置于（50±2）℃的恒温水浴振荡器中振荡,离心时间为10 min。

Instant noodles maturity degree were measured under the conditions of different derosination time, quiescence time,water bath temperature, centrifugation time, using the instant noodles which be produced with the oil level in the 23.0 cm.The results showed that the instant noodles derosination time would be controlled within 120 min, degreasing standing time allowed to stand in the hood would be controlled determined after 60~90 min, the sample would be placed in a constant temperature of（50±2） ℃ oscillator oscillating water bath, the centrifugation time was 10 min.