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在線粉流重組制備濕面專用粉工藝優(yōu)化
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to Manufacture the Special Flour for Instant Wet Noodle by Flows Recombination on Producing Line
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    摘要:

    采取理化特性分析、面條制作、質構測定與感官評價相結合的手段對小麥制粉生產線上的23道在線粉流品質特性進行分析，利用主成分分析法對不同粉流制作的面條品質進行了綜合評價，23道粉流制作的面條綜合評價模型Z值介于-15.462～34.546之間。根據主成分分析對面條品質進行排隊與組合，面條品質特性的差異主要是口感的變化較顯著，其次為面條的拉斷力及延伸性。確定后的粉流重組方案實驗結果表明，1號粉制作的面條綜合評價優(yōu)于引進優(yōu)質小麥生產的鮮濕面專用粉，但在拉斷力以及延伸性方面還稍顯不足。

    Abstract:

    The qualities of every flow flours were analyzed by physicochemical properties analysis, noodle making and sensory evaluation. The noodle qualities made of different flows were also evaluated by using principal component analysis method, Z values of noodle made by 23 flows were between -15.462 and 34.546. The test graded and recombined those flows according to the principle component analysis, change of noodles taste was remarkable and noodles break and tension force were in the second place among noodle quality differences. The recombination result indicated that the sensory evaluation value of noodle made of No.1 flour exceeded that of noodle made of high quality wheat flour, but the noodle lacked break and tension force.

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安紅周,陳復生,薛文通,郭禎祥,李盤欣.在線粉流重組制備濕面專用粉工藝優(yōu)化[J].農業(yè)機械學報,2010,41(5):90-94. to Manufacture the Special Flour for Instant Wet Noodle by Flows Recombination on Producing Line[J]. Transactions of the Chinese Society for Agricultural Machinery,2010,41(5):90-94.

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