| 方便面碘呈色度的工艺分析 |
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| 引用本文： | 胡士勇. 方便面碘呈色度的工艺分析[J]. 哈尔滨商业大学学报(自然科学版), 2002, 18(2): 220-222 |
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| 作者姓名： | 胡士勇 |
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| 作者单位： | 顶新国际集团,质量控制部,黑龙江,哈尔滨,150060 |
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| 摘 要： | 采用实验计划法,研究方便面碘呈色度(IOD)与盐水添加量、辅料淀粉、面粉温度、环境温度、面条表面含水量、不同吸水率面粉的关系,从而能够科学地指导生产.
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| 关 键 词： | 方便面 碘呈色度 复水性 |
| 文章编号： | 1004-1842(2002)02-0220-03 |
| 修稿时间： | 2001-10-29 |
Technical analysis on IOD of instant noodles |
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| HU Shi yong. Technical analysis on IOD of instant noodles[J]. Journal of Harbin University of Commerce :Natural Sciences Edition, 2002, 18(2): 220-222 |
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| Authors: | HU Shi yong |
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| Abstract: | The author has studied on the relation between IOD and addition of salt water, flour temperature, environment temperature, content of water of noodles surface, flour with different capacity of water absorption. So can instruct the production scientifically. |
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| Keywords: | instant noodles IOD reconstituability |
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