ass日本风韵熟妇pics男人扒开女人屁屁桶到爽|扒开胸露出奶头亲吻视频|邻居少妇的诱惑|人人妻在线播放|日日摸夜夜摸狠狠摸婷婷|制服 丝袜 人妻|激情熟妇中文字幕|看黄色欧美特一级|日本av人妻系列|高潮对白av,丰满岳妇乱熟妇之荡,日本丰满熟妇乱又伦,日韩欧美一区二区三区在线

在線粉流重組制備濕面專用粉工藝優(yōu)化
CSTR:
作者:
作者單位:

作者簡(jiǎn)介:

通訊作者:

中圖分類號(hào):

基金項(xiàng)目:


to Manufacture the Special Flour for Instant Wet Noodle by Flows Recombination on Producing Line
Author:
Affiliation:

Fund Project:

  • 摘要
    • |
  • 圖/表
    • |
  • 訪問統(tǒng)計(jì)
    • |
  • 參考文獻(xiàn)
    • |
  • 相似文獻(xiàn)
    • |
  • 引證文獻(xiàn)
    • |
  • 資源附件
    • |
  • 文章評(píng)論
    摘要:

    采取理化特性分析,、面條制作,、質(zhì)構(gòu)測(cè)定與感官評(píng)價(jià)相結(jié)合的手段對(duì)小麥制粉生產(chǎn)線上的23道在線粉流品質(zhì)特性進(jìn)行分析，利用主成分分析法對(duì)不同粉流制作的面條品質(zhì)進(jìn)行了綜合評(píng)價(jià),，23道粉流制作的面條綜合評(píng)價(jià)模型Z值介于-15.462～34.546之間,。根據(jù)主成分分析對(duì)面條品質(zhì)進(jìn)行排隊(duì)與組合，面條品質(zhì)特性的差異主要是口感的變化較顯著,，其次為面條的拉斷力及延伸性,。確定后的粉流重組方案實(shí)驗(yàn)結(jié)果表明，1號(hào)粉制作的面條綜合評(píng)價(jià)優(yōu)于引進(jìn)優(yōu)質(zhì)小麥生產(chǎn)的鮮濕面專用粉,，但在拉斷力以及延伸性方面還稍顯不足,。

    Abstract:

    The qualities of every flow flours were analyzed by physicochemical properties analysis, noodle making and sensory evaluation. The noodle qualities made of different flows were also evaluated by using principal component analysis method, Z values of noodle made by 23 flows were between -15.462 and 34.546. The test graded and recombined those flows according to the principle component analysis, change of noodles taste was remarkable and noodles break and tension force were in the second place among noodle quality differences. The recombination result indicated that the sensory evaluation value of noodle made of No.1 flour exceeded that of noodle made of high quality wheat flour, but the noodle lacked break and tension force.

    參考文獻(xiàn)
    相似文獻(xiàn)
    引證文獻(xiàn)
引用本文

安紅周,陳復(fù)生,薛文通,郭禎祥,李盤欣.在線粉流重組制備濕面專用粉工藝優(yōu)化[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2010,41(5):90-94. to Manufacture the Special Flour for Instant Wet Noodle by Flows Recombination on Producing Line[J]. Transactions of the Chinese Society for Agricultural Machinery,2010,41(5):90-94.

復(fù)制
分享
文章指標(biāo)
  • 點(diǎn)擊次數(shù):
  • 下載次數(shù):
  • HTML閱讀次數(shù):
  • 引用次數(shù):
歷史
  • 收稿日期:
  • 最后修改日期:
  • 錄用日期:
  • 在線發(fā)布日期:
  • 出版日期:
文章二維碼