冷凍面團(tuán)面條外賣配送過程中品質(zhì)保持方法的研究

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摘 要：本文以冷凍面團(tuán)面條在外賣配送過程中品質(zhì)保持的方法為研究對象，通過研究不同的蒸煮方式、過冷水時間、拌油量對冷凍面團(tuán)面條粘附性與感官品質(zhì)的影響，確定了最佳的外賣配送過程中面條品質(zhì)延長的工藝。結(jié)果表明，最佳的蒸煮方式是蒸4 min煮2 min、過冷水時間為120 s、拌油量為2 g。

關(guān)鍵詞：冷凍面團(tuán)面條；外賣配送；粘附性；感官品質(zhì)

Study on Quality Maintenance Method in Delivery of Frozen Dough Noodles

ZHOU Zhou1， LIU Chang1， YANG Xiaocong1， WANG Baogang1*， GUO Wenxian2

（1.College of Food Science， Xinyang University of Agriculture and Forestry， Xinyang 464000， China; 2.Xinyang Banquet South Bay Hotel， Xinyang 464000， China）

Abstract： This paper takes the quality maintenance methods of frozen dough noodles in the delivery process as the research object. By studying the effects of different cooking methods， supercooling time and oil mixing amount on the adhesion and sensory quality of frozen dough noodles， it determines the best technology to prolong the quality of noodles in the delivery process. The results showed that the best cooking method was steaming for 4 min and boiling for 2 min， supercooling water time of 120 s， and mixing oil amount of 2 g.

Keywords： frozen dough noodles; take-out delivery; adhesion; the sensory quality

面條在人們的飲食結(jié)構(gòu)中占有重要的地位，是人們的重要主食[1]。（剩余3847字）