不同工艺条件对热风干燥方便面品质的影响

Influence of Different Process Conditions on Quality of Hot-air Drying Instant Noodles

试验以小麦面粉为主要原料来制作热风干燥方便面,通过研究加水量、蒸煮时间、干燥温度和干燥时间对方便面品质的影响,以优化方便面的最佳工艺参数。研究结果表明,加水量36%,蒸煮时间6 min,干燥温度85℃,干燥时间50 min时,热风干燥方便面品质最佳。

The research chooses wheat flour to make hot-air drying instant noodles in the laboratory. It is through the experiment to determine the quality of hot-air drying instant noodles which are power billet add water, cooking time, drying temperatureand drying time. The results show that the hot-air drying instant noodles optimum process conditions that are power billet add water 36%, cooking time 6 min, drying temperature 85 ℃, drying time 50 min.