粮食与食品工业
糧食與食品工業
양식여식품공업
CENEAL AND FOOD INDUSTRY
2012年
1期
4-7
,共4页
陈慧%张晖%陆娅%汪小禄
陳慧%張暉%陸婭%汪小祿
진혜%장휘%륙아%왕소록
保鲜湿面%酸感%面刀
保鮮濕麵%痠感%麵刀
보선습면%산감%면도
long-life instant noodle%acid sense%noodle cut
加工工艺不仅影响保鲜湿面的口感，也影响保鲜湿面的酸感。该研究首先建立了保鲜湿面酸感的评价方法，对用相同的原料、不同的制面工艺所制作的保鲜湿面进行酸感评分、对比，发现酸液浓度以及面刀粗细均对面体的酸感有影响，且呈正相关。
加工工藝不僅影響保鮮濕麵的口感，也影響保鮮濕麵的痠感。該研究首先建立瞭保鮮濕麵痠感的評價方法，對用相同的原料、不同的製麵工藝所製作的保鮮濕麵進行痠感評分、對比，髮現痠液濃度以及麵刀粗細均對麵體的痠感有影響，且呈正相關。
가공공예불부영향보선습면적구감，야영향보선습면적산감。해연구수선건립료보선습면산감적평개방법，대용상동적원료、불동적제면공예소제작적보선습면진행산감평분、대비，발현산액농도이급면도조세균대면체적산감유영향，차정정상관。
Noodle-making processing not only affects the taste of long-life noodle, but also the acid sense. Using the same ingredients and different noodle-making processes, the acid sense evaluation methods were established to give mark and contrast to the acid sense of long-life instant noodle. The results show that the acid concentration and the blade thickness of the noodle cut both have influences on the acid sense of noodle and are positively correlated.
