摘要
选择生产厂家为厂家1、厂家2、厂家3的3种方便面作为研究对象,分别测定其燃烧热、燃烧稳定性、脂肪、粗纤维、灰分、微量元素、蛋白质。结果表明,3种方便面的燃烧热在17 480.07~18 630.36 J/g之间,顺序为:厂家3>厂家2>厂家1;燃烧稳定性在0.37~0.76之间,顺序为:厂家3>厂家1>厂家2;脂肪质量分数在0.07%~0.12%之间,大小顺序为厂家2>厂家3>厂家1;粗纤维质量分数在33.81%~34.79%之间,大小顺序为厂家3>厂家1>厂家2;灰分含量质量分数在1.29~1.67%之间,大小顺序为厂家2>厂家3>厂家1;蛋白质含量质量分数在0.11%~0.24%之间,大小顺序为厂家2>厂家1>厂家3。燃烧热、燃烧性(燃烧稳定性)、脂肪含量、灰分、粗纤维、微量元素、蛋白质含量多指标的大小顺序为:厂家3>厂家2>厂家1。本研究建立3种方便面的多指标分析及评价体系,为方便面的质量评价和其食用价值提供一定的理论基础和科学指导。
Three kinds of instant noodles with the manufacturers as manufacturer 1,manufacturer 2 and manufacturer 3 were selected as the research objects,and the combustion heat,combustion stability,fat,crude fibre,ash,trace elements and protein of the three kinds of instant noodles were determined.The results showed that the heat of combustion of the three kinds of instant noodles ranged from 17480.07 to 18630.36 J/g,and the order was:manufacturer 3>manufacturer 2>manufacturer 1;the stability of combustion ranged from 0.37 to 0.76,in the order:manufacturer 3>manufacturer 1>manufacturer 2;the fat content(%)ranged from 0.07%to 0.12%,and the order was:manufacturer 2>manufacturer 3>manufacturer 1;crude fibre content(%)ranged from 33.81%to 34.79%,and the order of magnitude was:manufacturer 3>manufacturer 1>manufacturer 2;ash content(%)ranged from 1.29%to 1.67%,and the order of magnitude was:manufacturer 2>manufacturer 3>manufacturer 1;and protein content(%)ranged from 0.11%to 0.24%,and the order of magnitude was:manufacturer 2>manufacturer 1>manufacturer 3.The heat of combustion,combustibility(the instant noodle's combustion stability),fat content,ash,crude fibre,trace elements,protein content of multiple indicators in the order:manufacturers 3>manufacturers 2>manufacturers 1.This study establishes a multi-indicator analysis and evaluation system of three kinds of instant noodles to provide a certain theoretical basis and scientific guidance for the quality evaluation of instant noodles and their edible value.
作者
王小淑
覃韦慧
梁安妮
周利兵
Wang Xiaoshu;Qin Weihui;Liang Anni;Zhou Libing(Guangxi Science&Technology Normal University,Laibin Guangxi 546199,China)
出处
《山西化工》
CAS
2024年第10期53-56,共4页
Shanxi Chemical Industry
基金
广西科技师范学院高等教育本科教学改革工程项目(2023GKSYGB18)
广西科技师范学院重点科研项目(GXKS2021ZD004)
广西科技师范学院高等教育本科教学改革工程项目(2021GKSYGA04)
广西科技师范学院高层次人才项目(GXKS2020GKY006)
广西科技师范学院校级《物理化学》课程思政(教务发[2020]76号)
广西科技师范学院校级一流本科课程《物理化学》(科师政发[2020]68号)。
关键词
方便面
燃烧稳定性
蛋白质
instant noodles
combustion stability
protein
作者简介
王小淑,女,1989年出生,毕业于广西民族大学,硕士学位,高级实验师,研究方向为食品开发和应用。;通信作者:周利兵,男,1978年出生,毕业于青海民族大学,教授,从事食品药品质量评价、计算机化学、计量学和统计学多学科交叉融合研究工作。
