使用盐模板策略,准备快速补水的干米面,提高质量
Zhongxiu Wang1, Lin Gao2, Yang Qin1
1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province, 266109, China; National Center of Technology Innovation for Comprehensive Utilization of Saline-Alkali Land, Dongying, Shandong Province 257345, China.
Food chemistry
|August 17, 2025
概括
作为牺牲模板添加盐显著改善了干面的质量. 这种方法提高了补水速度和质地,减少了损失和准备时间.
科学领域:
- 食品科学 食品科学 食品科学
- 材料科学 是一种材料科学.
背景情况:
- 干燥的米面往往遭受不良的补水和增加损失由于密集的凝结构.
- 提高干米面的质量和制备效率对于食品工业至关重要.
研究的目的:
- 调查化 (NaCl) 作为牺牲模板的使用,以增强干面的补水特性和整体质量.
- 为了优化NaCl的度和有效的盐模拟的加工步骤.
主要方法:
- 使用不同度的NaCl (0-40%w/w) 与米粉进行了系统的实验.
- 最佳的NaCl度 (30%) 被纳入米面,然后进行预干燥,透析和冷干燥.
- 面条性质的表征包括粘度,化温度,粉退化,抗拉强度,应变和再水时间.
主要成果:
- 添加NaCl降低了米粉的粘度,提高了融温度,并抑制了粉的逆向降解.
- 最佳的30%NaCl度显著提高了面条的补水能力.
- 盐模板将拉伸强度降低了50%,延伸强度增加了250%,并将补水时间减少了49.27%.
结论:
- 牺牲盐模板是一种有效的方法,可以改善干燥米面的补水特性和质感.
- 这种技术提供了一种可行的解决方案,可以提高米面产品的质量并减少损失.
- 开发的方法为生产高质量的干面提供了一条途径,具有快速补水能力.
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