挂面理化特性及蒸煮品质的研究

Study on the physicochemical properties and cooking quality of fine dried noodles

为研究30种不同挂面的理化特性和蒸煮品质,通过试验测定挂面的宽厚比、最大弯曲度、最佳蒸煮时间、吸水率以及综合剪切力,并利用典型相关方程进行相关性分析.研究发现:随着挂面宽厚比的增加,挂面的最大弯曲度呈下降趋势;宽厚比越大,最佳蒸煮时间越长,吸水率越大.干挂面的综合剪切力为216.56~672.59N,煮后挂面综合剪切力为5.59~17.33N,挂面最佳蒸煮时间为2.21~5.73min.随着挂面宽厚比的增加,干挂面综合剪切力与煮后挂面综合剪切力逐渐增大.最佳蒸煮时间越长,干挂面综合剪切力与煮后挂面综合剪切力也越大.挂面结构尺寸(宽度和宽厚比)与蒸煮特性(吸水率,最佳蒸煮时间)和剪切特性(干挂面和煮后挂面综合剪切力)具有较强的相关性.

The physical and chemical properties and cooking quality of 30 kinds of noodles were studied by analyzing the width-to-thickness ratio,the maximum bending strength,the optimal cooking time,water absorption,comprehensive shear force and their correlations.The results showed that the maximum bending strength decreased as the width-to-thickness ratio increased and that the optimal cooking time and the water absorption both increased with incereasing width-to-thickness ratio.The comprehensive shearing force of dried noodles and boiled noodles ranged from 216.56～672.59N and 5.59～17.33N,respectively,and the optimal cooking time was 2.21～5.73 min.The comprehensive shearing force of dried noodles and boiled noodles all increased with the increasing width-to-thickness ratio and the longer optimal cooking time of noodles,and the noodles structure size(width and width-to-thickness ratio)and cooking characteristics(water absorption,the optimal cooking time)and shear properties(comprehensive shear force of dried and boiled noodles)had strong correlation.