Citation: | PU Huayin, YIN Zhihui, HU Kuangkuang, et al. Analysis of Quality in Preprocessed Noodles during the Producing Process[J]. Science and Technology of Food Industry, 2023, 44(3): 76−83. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040198. |
[1] |
SOYOUNG K, SUYOUN K. Recent surge of ready meals in South Korea: Can they be healthy alternatives?[J]. Public Health Nutrition,2019,23(4):1−10.
|
[2] |
王金荣. 空心挂面加工和品质的影响因素研究及机理探讨[D]. 无锡: 江南大学, 2021
WANG Jinrong. Study on the factors processing and quality of dried Kongxin noodles and the underlying mechanism[D]. Wuxi: Jiangnan University, 2021.
|
[3] |
JAVAID A B, XIONG H, XIONG Z, et al. Effects of xanthan gum and sodium dodecyl sulfate on physico-chemical, rheological and microstructure properties of non-fried potato instant noodles[J]. Food Structure,2021,28:100172. doi: 10.1016/j.foostr.2020.100172
|
[4] |
帅天罡. 重庆小面专用面粉品质特点研究及保鲜湿即食重庆小面的研制[D]. 重庆: 西南大学, 2018
SHUAI Tiangang. Investigation of the characteristics of Chongqing noodles and its tailored flours and development of instant wet Chongqing noodles[D]. Chongqing: Southwest University, 2018
|
[5] |
李田田. 小麦粉水分状态与品质关系研究[D]. 郑州: 河南工业大学, 2015
LI Tiantian. Study on the relationship of quality properties and moisture state of wheat flour henan[D]. Zhengzhou: Henan University of Technology, 2015
|
[6] |
OBADI M, ZHANG J Y, SHI Y N, et al. Factors affecting frozen cooked noodle quality: A review[J]. Trends in Food Science & Technology,2021,109(8):662−673.
|
[7] |
邱保文, 赵战通, 乔勇. 冷冻调理面的制备工艺: 中国, CN102524669A[P]. 2012-02-28
QIU Baowen, ZHAO Zhantong, QIAO Yong. Preparation technology of frozen conditioning surface: China, CN102524669A[P]. 2012-02-28.
|
[8] |
岳凤玲. 面粉特性及组成对冷冻熟面品质影响的研究[D]. 无锡: 江南大学, 2017
YUE Fengling. Study on the effect of characteristics and components of wheat flour on the quality frozen cooked noodles[D]. Wuxi: Jiangnan University, 2017.
|
[9] |
PORINITA D, SWEETY K, MRIDULA S B, et al. Instant rice-based composite pasta requiring no cooking[J]. Food Science and Technology International,2021,27(7):635−648. doi: 10.1177/1082013220973807
|
[10] |
郑柏根. ε-聚赖氨酸盐在方便湿面中的应用及其增效途径研究[D]. 杭州: 浙江工商大学, 2016
ZHENG Bogen. Studies on the application of Epsilon-polylysine hydrochloride in instant wet noodle and its synergetic ways[D]. Hangzhou: Zhejiang Gongshang University, 2016
|
[11] |
李盘欣. 方便湿面新产品凉面[EB/OL]. 2019. https://kns.cnki.net/kcms/detail/detail.aspx?dbcode=SNAD&dbname=SNAD&filename=SNAD000001859479&uniplatform=NZKPT&v=TjRX_0fSS4sJreRFaokzMSTwIBNQBQQISnF1iGDsRToX6HTyw6qO32Aqnprq-XRYF4bdLdAwBu4%3d
LI Panxin. Convenient wet noodles new product cold noodles[EB/OL]. 2019. https://kns.cnki.net/kcms/detail/detail.aspx?dbcode=SNAD&dbname=SNAD&filename=SNAD000001859479&uniplatform=NZKPT&v=TjRX_0fSS4sJreRFaokzMSTwIBNQBQQISnF1iGDsRToX6HTyw6qO32Aqnprq-XRYF4bdLdAwBu4%3d
|
[12] |
文三彬. 煮制对面条中蛋白质及食用品质的影响[D]. 郑州: 河南工业大学, 2015
WEN Sanbin. Effect of cooking on the protein noodle and edible quality[D]. Zhengzhou: Henan University of Technology, 2015.
|
[13] |
季香青, 杨定宽, 曾承, 等. 四种生物酶对红豆小麦面团流变性质和面条质构性质的影响[J]. 食品工业科技,2021,42(20):94−99. [JI Xiangqing, YANG Dingkuan, ZENG Cheng, et al. Effects of four enzymes on rheology of dough and texture of noodles of red bean wheat[J]. Science and Technology of Food Industry,2021,42(20):94−99. doi: 10.13386/j.issn1002-0306.2021020031
|
[14] |
蒲华寅, 牛伟, 孙玉利, 等. 马铃薯泥面条制作工艺优化及品质分析[J]. 食品工业科技,2019,40(2):170−174. [PU Huayin, NIU Wei, SUN Yuli, et al. Processing technology optimization and quality analysis of mashed potato noodles[J]. Science and Technology of Food Industry,2019,40(2):170−174. doi: 10.13386/j.issn1002-0306.2019.02.030
|
[15] |
于思文, 王玉超, 李丹, 等. 奇亚籽面条的质构和挥发性风味研究[J]. 粮食与油脂,2022,35(1):40−44. [YU Siwen, WANG Yuchao, LI Dan, et al. Study on texture and volatile flavor of chia seed noodles[J]. Cereals & Oils,2022,35(1):40−44. doi: 10.3969/j.issn.1008-9578.2022.01.010
|
[16] |
岳苗. 马铃薯浆-小麦面粉复配面团特性及面条品质研究[D]. 西安: 陕西科技大学, 2021
YUE Miao. Research of potato pulp and wheat flour formulated dough properties and the noodle quality[D]. Xian: Shaanxi University of Science & Technology, 2021.
|
[17] |
马薇薇, 李文钊, 魏敬, 等. 蛋清粉对糜米-小麦粉面团特性及馒头品质的影响[J]. 食品科学,2020,41(14):30−35. [MA Weiwei, LI Wenzhao, WEI Jing, et al. Effect of egg white powder on the characteristics of proso millet-wheat flour dough and steamed bread[J]. Food Science,2020,41(14):30−35. doi: 10.7506/spkx1002-6630-20190619-224
|
[18] |
屈展平, 任广跃, 张迎敏, 等. 马铃薯燕麦复合面条热泵-热风联合干燥质热传递规律分析[J]. 食品科学,2020,41(5):57−65. [QU Zhanping, REN Guangyue, ZHANG Yingmin, et al. Analysis of mass and heat transfer characteristics of potato and oat composite noodles during combined heat pump-hot air drying[J]. Food Science,2020,41(5):57−65. doi: 10.7506/spkx1002-6630-20190228-221
|
[19] |
张颜颜, 郑学玲, 李利民, 等. 热处理及不同浓度食盐对生鲜面条品质及货架期的影响[J]. 食品工业科技,2020,41(10):13−18. [ZHANG Yanyan, ZHENG Xueling, LI Limin, et al. Effect of heat treatment and different concentration salt additionon the quality and shelf-life of fresh noodles[J]. Science and Technology of Food Industry,2020,41(10):13−18. doi: 10.13386/j.issn1002-0306.2020.10.003
|
[20] |
DELCOUR J A, JOYE I, PAREYT B, et al. Wheat gluten functionality as a quality determinant in cereal-based food products[J]. Annual Review of Food Science & Technology,2012,3(1):469.
|
[21] |
于晓磊. 挂面干燥过程水分状态及运动规律研究[D]. 北京: 中国农业科学院, 2017
YU Xiaolei. Study on the water state and distribution of chinese dried noodles during drying process[D]. Beijing: Chinese Academy of Agricultural Scienxes, 2017.
|
[22] |
黄峻榕, 马珂莹, 蒲华寅, 等. 面团冻藏对陕西Biangbiang面条品质变化的影响[J]. 食品与发酵工业,2022,48(2):79−85. [HUANG Junrong, MA Keying, PU Huayin, et al. Effect of dough frozen storage on the quality change of Shaanxi Biangbiang noodles[J]. Food and Fermentation Industries,2022,48(2):79−85. doi: 10.13995/j.cnki.11-1802/ts.028789
|
[23] |
IZYDORCZYK M S, SL LAGASSÉ, HATCHER D W, et al. The enrichment of Asian noodles with fiber-rich fractions derived from roller milling of hull-less barley[J]. Journal of the Science of Food and Agriculture,2010,85(12):2094−2104.
|
[24] |
闫喜梅, 胡新中, 李俊俊, 等. 水分含量对燕麦淀粉糊化老化特性影响的研究[J]. 中国粮油学报,2015,30(4):27−32. [YAN Ximei, HU Xinzhong, LI Junjun, et al. Effects of moisture content on the gelatinization and retrogradation of oat starch[J]. Journal of the Chinese Cereals and Oils Association,2015,30(4):27−32.
|
[25] |
戚明明, 郭鹏, 汪陈洁, 等. 挤压对淀粉微观结构和理化性质影响的研究进展[J]. 食品工业科技,2020,41(5):305−310. [QI Mingming, GUO Peng, WANG Chenjie, et al. Research progress of the effects of extrusion on microstructureand physicochemical properties of starch[J]. Science and Technology of Food Industry,2020,41(5):305−310. doi: 10.13386/j.issn1002-0306.2020.05.050
|
[26] |
周梦露, 钱晓洁, 孙冰华, 等. 蛋白质及其水解物对谷物淀粉糊化、回生及消化性的影响研究进展[J]. 中国粮油学报,2022,37(2):180−187. [[ZHOU Menglu, QIAN Xiaojie, SUN Binghua, et al. The effect of protein and its hydrolysates on the gelatinization, retrogradation and digestibility of cereal starch: A review[J]. Journal of the Chinese Cereals and Oils Association,2022,37(2):180−187. doi: 10.3969/j.issn.1003-0174.2022.02.029
|
[27] |
刘少广, 邹恩坤, 张立军. 预糊化小麦粉的热力学和糊化特性研究[J]. 粮食与食品工业,2017,24(6):73−77. [LIU Shaoguang, ZOU Enkun, ZHANG Lijun. The characteristic analysis on pre-gelatinized wheat flour of different gelatinization degrees[J]. Cereal and Food Industry,2017,24(6):73−77. doi: 10.3969/j.issn.1672-5026.2017.06.018
|
[28] |
赵永青, 何小维, 黄强, 等. 淀粉颗粒的结晶性及非晶化方法[J]. 现代化工,2007,27(11):67−69. [ZHAO Yongqing, HE Xiaowei, HUANG Qiang, et al. Crystallinity properties of starch granule and non-crystallization methods for it[J]. Modern Chemical Industry,2007,27(11):67−69. doi: 10.3321/j.issn:0253-4320.2007.11.018
|
[29] |
LI M, SUN Q J, HAN C W, et al. Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms[J]. Food Chemistry,2017,246:342−335.
|
[30] |
PITOMBO R, LIMA G. Nuclear magnetic resonance and water activity in measuring the water mobility in Pintado (Pseudoplatystoma corruscans) fish[J]. Journal of Food Engineering,2003,58(1):59−66. doi: 10.1016/S0260-8774(02)00334-5
|
[31] |
赵思明. 稻米淀粉特性与老化机理研究[D]. 武汉: 华中农业大学, 2001
ZHAO Siming. Study on the properties and retrogradation mechanism of rice starch[D]. Wuhan: Huazhong Agricultural University, 2001.
|
[32] |
曲秦坤, 张岚, 陈玥彤, 等. 亲水性胶体对玉米鲜湿面水分迁移及质构的影响[J]. 食品工业科技,2020,41(15):48−52. [QU Qinkun, ZHANG Lan, CHEN Yuetong, et al. Effects of hydrocolloids on water migration and texture of fresh corn noodles[J]. Science and Technology of Food Industry,2020,41(15):48−52. doi: 10.13386/j.issn1002-0306.2020.15.008
|
[33] |
李妍. 利用核磁共振及成像技术研究即食海带湿面的加工与储藏过程[D]. 福州: 福州大学, 2014
LI Yan. Using the NMR and MRI to study the processing and storage of kelp fresh noodles[D]. Fuzhou: Fuzhou University, 2014.
|
[34] |
田萍萍. 小麦粉特性对速冻熟制面条在冻结及保藏期间品质的影响[D]. 郑州: 河南农业大学, 2017
TIAN Pingping. Effect of wheat flour on the quality of frozen cooked noodles during freezing and storage process[D]. Zhengzhou: Henan Agricultural University, 2017.
|
1. |
柳先知,战林洁,李宏雁,李彩富,李曼,徐同成,姬娜,徐龙朝. 脱支小麦淀粉对面条品质性能影响的研究. 粮油食品科技. 2025(01): 138-146 .
![]() | |
2. |
苗峻伟,段续,任广跃,刘文超,李琳琳,曹伟伟. 微波冻干预制面条干燥特性及品质特征研究. 食品与发酵工业. 2024(09): 262-267 .
![]() | |
3. |
魏星,王晓龙,李小平,李亮,胡新中. 不同含水量面条蒸煮品质差异机制研究. 中国粮油学报. 2024(04): 49-58 .
![]() | |
4. |
董璐钦,李雪琴,邢志轩. 预煮时间对面条冻藏期间品质的影响. 食品工业科技. 2023(21): 83-90 .
![]() |