不同干燥工艺对挂面品质的影响

Effect of Different Drying Parameters on the Quality of Fine Dried Noodles

为研究不同干燥(主区温度分别为35、50、70℃)工艺对挂面品质的影响,本文通过设定不同干燥工艺参数,测定挂面的蒸煮特性、质构特性、色泽、糊化特性及微观结构来研究不同干燥工艺对挂面品质的影响。研究发现:随着主干燥阶段温度的升高,挂面的最佳蒸煮时间显著(P<0.05)增加,白度值(WI)无显著性差异;挂面的峰值粘度、最终粘度和崩解值呈现上升趋势,而峰值时间和糊化温度无明显变化;通过扫描电镜观察发现在主干燥阶段温度为70℃干燥时,淀粉颗粒也发生了溶胀和破裂,挂面表面裂纹数量减少,内部裂纹有增多趋势;通过多元回归分析,得到了干燥参数与质构特性的回归方程,并得出温度-时间指数因子是影响粘性的主要因素,湿度-时间指数因子是影响硬度和咀嚼性的主要因素。本文通过模拟工业生产实际情况,为进一步研究挂面的干燥特性提供理论依据。

In order to study the effect of different drying technology(the main temperature is 35,50,70℃)on the quality of vermicelli,this article studies the effects of different drying processes on the quality of fine dried noodles by setting different drying process parameters and measuring the cooking characteristics,texture characteristics,color,gelatinization characteristics and microstructure of the noodles.The study found that with the increase of the temperature in the main drying stage,the optimal cooking time of the fine dried noodles increased significantly(P<0.05),and there was no significant difference in the whiteness value(WI);the peak viscosity,final viscosity and disintegration value of the fine dried noodles showed There was no obvious change in peak time and gelatinization temperature;SEM observation showed that starch granules also swelled and ruptured during drying at 70℃in the main drying stage,the number of surface cracks on the fine dried noodles decreased,and internal cracks tended to increase;Through multiple regression analysis of texture characteristics,the regression equations of drying parameters and texture characteristics are obtained,and it is concluded that temperature-time index factor is the main factor affecting viscosity,and humidity-time index factor is the main factor affecting hardness and chewability factor.By simulating the actual situation of industrial production,this paper provides a theoretical basis for further research on the drying characteristics of fine dried noodles.