摘要
非油炸方便面是通过热风、真空和微波等方法干燥,避免了油炸过程中带来的高热量、高油脂、营养物质被破坏等劣势,渐渐受到消费者的青睐。但是非油炸方便面的复水性差、复水时间长等缺点阻碍了其发展。该文重点综述添加剂和加工工艺对非油炸方便面复水性的影响,并对产业未来发展前景进行展望,旨在为生产复水性好和高品质的非油炸方便面提供理论参考。
Non-fried instant noodles may be dried by a variety of methods,such as hot air circulation,vacuum drying,and microwaving,avoiding the disadvantages of using a high calorie,high fat frying process that destructs food nutrients.Consequently,non-fried noodles have gradually gained the attention of consumers.However,non-fried instant noodles usually have poor rehydration characteristics and require long rehydration times.These poor properties have hindered their development.This paper reviewed the effects of additives and processing technologies on the rehydration of non-fried instant noodles.It also prospected the future development of the industry to provide a theoretical reference for the production of high quality non-fried instant noodles with good rehydration properties.
作者
商海军
闫晓明
SHANG Hai-jun;YAN Xiao-ming(Institute of Cotton,Anhui Academy of Agricultural Sciences,Hefei 230001,Anhui,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第23期190-196,共7页
Food Research and Development
基金
安徽省科技重大专项(201903b06020019)
安徽省重点研究和开发计划项目(201904e01020010)。
关键词
非油炸方便面
干燥
复水性
添加剂
加工工艺
non-fried instant noodles
drying
rehydration
additives
processing technology