不同干燥方式对面片微观结构及品质的比较

Comparison of Microstructure and Quality of Instant Noodle Prepared with Different Drying Methods

摘要:

本文研究了面片的热风干燥（Hot air drying，HAD）、真空冷冻干燥（freeze-drying，FD）、微波干燥（microwave dry，MD）、微波真空干燥（Microwave vacuum drying，MVD）和热风-微波联合干燥（hot air followed by microwave drying，HAD+MD）五种不同干燥方法及其对面片物理特性和微观结构的影响。通过以上研究表明：不同干燥速率为MVD>MD>HAD+MD>HAD>FD；面片复水率为FD>MVD>MD>HAD+MD>HAD；面片总色差值FD面片和MVD面片最低并无差异性显著（p>0.05），HAD总色差值最高，为19.56，面片色泽较差。HAD+MD和MD面片总色差值无差异性显著（p>0.05）。面片复水4 min后质构测定发现MD、MVD组延展性最好，分别为81.58 g/sec、72.58 g/sec，FD组剪切力各指标都表现较差，HAD组硬度和咀嚼性较大，分别为1652.88 g、5294.77 g.sec。面片扫描电镜观察中，FD面片和MVD面片均观察到均匀密集的孔隙结构，MD面片和HAD+MD面片有明显不均匀孔隙结构，而HAD面片几乎观察不到孔隙结构。各干燥方式对面片的感官评价中FD面片总体评价最佳，MVD、MD面片其次，HAD+MD，HAD面片感官评分最差。综合看来，MVD干燥可以作为开发新疆汤饭产品中面片的适合脱水方式。

Abstract:

The effects of five different drying methods [Hot air drying (HAD), freeze-drying (FD), microwave dry (MD), Microwave vacuum drying (MVD), hot air followed by microwave drying (HAD+MD)] on the physical properties and microstructure of instant noodle were investigated. The results showed that the order of different drying rates was as follow: MVD > MD > HAD+MD > HAD > FD. The order of rehydration rate was as follow: FD > MVD > MD > HAD+MD > HAD. There was no significant difference in total color difference between FD group and MVD group (p>0.05). The total color difference of HAD was 19.56, and the color of the surface was poor. There was no significant difference in total color difference between HAD+MD group and MD group (p>0.05). After rehydrated for 4 min, the texture analysis showed that the MD and MVD groups had the best ductility (81.58 g/sec and 72.58 g/sec, respectively), while the shear force of the FD group showed poor performance. The hardness and mastication of the HAD group were relatively large (1652.88 g and 5294.77 g, respectively). The results of scanning electron microscope showed that uniform and dense pore structure was observed in both FD group and MVD group. The non-uniform pore structure was observed in MD group and HAD+MD group, while the pore structure was hardly observed in HAD group. The results of sensory evaluation showed that FD group was the best, MVD and MD slice was the second, HAD+MD and HAD slice was the worst. In conclusion, MVD drying method could be used as a suitable dehydration method to develop the noodle in Xinjiang soup noodle products.