婴幼儿面条关键加工工艺及营养素损失研究

Research on Key Processing Techniques and Nutrient Loss ofInfant Noodles

本文通过比较营养素混合均匀性,确定了较优的和面时间,通过比较加工前后营养素的含量确定和面及烘干过程营养素的损失率。结果显示,较优的和面时间为6 min。和面过程中维生素A和铁的均匀性变异系数分别为8.8%、4.4%,损失率分别为32.7%、24.1%。烘干过程中维生素A、维生素D的损失率分别为8.2%,5.8%,维生素B1、铁、锌、钙含量无明显变化。以上实验数据可为工业生产提供工艺依据。

This article determines the optimal dough mixing time by comparing the uniformity of nutrient mixing,and determines the nutrient loss rate during dough and drying process by comparing the nutrient content before and after processing.The results showed that the optimal blending time was 6 minutes.The coefficient of uniform Imposex of vitamin A and iron during dough mixing was 8.8%and 4.4%,respectively,and the loss rate was 32.7%and 24.1%,respectively.The loss rates of vitamin A and vitamin D during the drying process were 8.2%and 5.8%,respectively.There was no significant change in the content of vitamin B1,iron,zinc,and calcium.The above experimental data can provide a process basis for industrial production.