非油炸杂粮方便面的加工分析

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所呈交的毕业项目报告/论文《非油炸杂粮方便面的加工制作》是本人在指导老师的指导下，独立研究、写作的成果。论文中所引用是他人的无论以何种方式发布的文字、研究成果，均在论文中以明确方式标明。

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摘要：随着饮食观念的改变，人们越来越注重食品的“健康、方便、营养、安全”。开发非油炸杂粮方便面，打破人们固有的思维模式，通过“粗粮细做”，实现“粗粮细吃”，使杂粮食品规模化、高档化、方便化，将方便和营养完美地结合起来。本文研究介绍了非油炸杂粮方便面的生产工艺、试验方法、面饼的感官与客观评价方法、面饼营养学评价、检测方法及试验结果。为未来非油炸方便面的工艺创新作作铺垫。

方便面已成为当今国际性的方便食品，我国已成为世界方便面的生产和消费大国。目前，国内拥有3000余条各种类型的方便面生产线，连同国外的方便面生产线，一直沿袭了日本方便面的生产加工模式，即以小麦为原料，采用压延方式加工制作油炸方便面。非油炸杂粮方便面工艺技术，改变了传统油炸生产方式，选用多种杂粮为原料，以及合理科学的配方，采用两次挤压、复蒸技术，生产出来的产品具有弹性、耐浸泡、复水快、不断条、不浑汤、有咬劲、细腻滑爽等特点。产品营养丰富，具有杂粮所特有的营养特色，产品填补了国内研究与应用的空白，为非油炸杂粮方便面工业化生产提供科学依据。

关键字：非油炸、杂粮方便面、加工制作流程

Abstract: with the change of dietary concept, people pay more and more attention to the health, convenience, nutrition and safety of food". The development of non fried instant noodles Cereals, break the inherent mode of thinking, through the "fine coarse grain", "fine coarse grains to eat, the food grains scale, high grade, convenient, convenient and perfect combination of nutrition. This paper introduces the production technology of non fried instant noodles, Cereals, bread sensory test method and evaluation method, the bread nutrition evaluation test method and test results. Pave the way for technological innovation of non fried instant noodles in the future.

Instant noodles have become an international convenience food, and China has become a major producer and consumer of instant noodles in the world. At present, China has more than 3000 kinds of instant noodles production line, together with the foreign instant noodles production line, always follow the Japanese instant noodles processing mode of production, with wheat as raw material, the rolling process of fried instant noodles. Non fried instant noodles cereals technology, change the traditional frying mode of production, the choice of a variety of grains as raw materials, and the reasonable and scientific formulation, using two times of extrusion, steaming technology, products produced with elastic resistance, immersion, quick rehydration, constantly, not muddy soup, a bite, delicate and smooth features etc.. The product is rich in nutrients and has the unique nutritional characteristics of coarse grains. The product fills the gap of domestic research and application and provides a scientific basis for the industrialized

production of non fried instant noodles.

Keywords:non fried, coarse cereals, instant noodles, processing flow

目录

1.材料与方法 (1)

1.1主要实验材料与辅料 (1)

1.2主要设备及检验方法 (1)

2.工艺流程 (4)

3.结果与分析 (5)

3.1影响面饼质量的因素 (5)

3.2二次挤压工艺控制 (8)

3.3其他相关因素分析 (8)

3.4干燥条件控制 (9)

4.面饼营养学评价 (11)

4.1面饼营养丰富 (11)

4.2面饼的优点 (11)

5. 生产工艺的结论 (12)

5.1生产材料要精挑 (12)

5.2二次挤压很重要 (12)

5.3添加剂要控制好 (12)

5.4网带速度要调节好 (12)

5.5干湿度要把握好 (12)

结语 (14)

致谢 (15)

参考文献 (16)