非油炸白荞面粉方便面生产关键技术研究
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摘要
为解决非油炸白荞面粉方便面生产中存在的复水时间较长的问题,采用优化产品原料配方,转换热风干燥工艺为冷冻冷藏新工艺,定型并生产出一款湿法非油炸白荞面粉方便面。总结研发过程,得出杂粮类方便食品生产要点:食品加工要以绿色健康为第一要旨;食品加工与本土文化相结合;技术改造与企业生产现状相结合;发展杂粮深加工产业提升利润空间。该研究旨在为杂粮类方便食品的生产提供一定的借鉴和参考。
In order to solve the problem of longer water recovery time in the production of non fried white buckwheat flour instant noodle,a new process for freezing and cold storage was made by optimizing the formula of raw material and converting hot air drying technology into a new non fried white buckwheat flour instant noodle.To summarize the research and development process,the main points of the production of the food are obtained: the food processing should be the first key to the green health,the combination of food processing and local culture,the combination of the technological transformation and the present situation of the enterprise production,and the development of the profit space for the deep processing industry of mixed grain.The purpose of this study is to provide some references for the production of convenience foods in coarse cereals.
In order to solve the problem of longer water recovery time in the production of non fried white buckwheat flour instant noodle,a new process for freezing and cold storage was made by optimizing the formula of raw material and converting hot air drying technology into a new non fried white buckwheat flour instant noodle.To summarize the research and development process,the main points of the production of the food are obtained: the food processing should be the first key to the green health,the combination of food processing and local culture,the combination of the technological transformation and the present situation of the enterprise production,and the development of the profit space for the deep processing industry of mixed grain.The purpose of this study is to provide some references for the production of convenience foods in coarse cereals.
引文
[1]陆启玉,张国印,潘强.非油炸方便面复水性的改善研究[J].食品科技,2007(2):210-213.
[2]申海鹏.杂粮“入股”让方便面华丽转身[J].食品安全导刊,2013,64(15):70-71.
[3]王红育,李颖.荞麦的研究现状及应用前景[J].食品科学,2004(10):388-391.
[4]李笑蕊,王世霞,"婷婷,等.杂粮健康功效和作用机理的分子营养学解析[J].粮油食品科技,2016,24(1):46-49.
[5]陆启玉,张国印,潘强.非油炸方便面复水性的改善研究[J].食品科技,2007,32(2):210-213.
[6]欧阳国辉,郭佳.乡土食品的文化意义与现代传承[J].食品与机械,2017(8):218-220.
[7]岑军健.工艺创新:非油炸方便面产业将突破困境[J].食品与机械,2011,27(1):5-6.
[8]高春兰.杂粮方便面生产线的效益分析[J].粮油食品科技,2004,12(4):47.
[2]申海鹏.杂粮“入股”让方便面华丽转身[J].食品安全导刊,2013,64(15):70-71.
[3]王红育,李颖.荞麦的研究现状及应用前景[J].食品科学,2004(10):388-391.
[4]李笑蕊,王世霞,"婷婷,等.杂粮健康功效和作用机理的分子营养学解析[J].粮油食品科技,2016,24(1):46-49.
[5]陆启玉,张国印,潘强.非油炸方便面复水性的改善研究[J].食品科技,2007,32(2):210-213.
[6]欧阳国辉,郭佳.乡土食品的文化意义与现代传承[J].食品与机械,2017(8):218-220.
[7]岑军健.工艺创新:非油炸方便面产业将突破困境[J].食品与机械,2011,27(1):5-6.
[8]高春兰.杂粮方便面生产线的效益分析[J].粮油食品科技,2004,12(4):47.