| 齐金峰，孙洪峰,金青哲,等.油炸方便面面饼中油脂含量、表观结构与油脂分布的研究[J].中国油脂,2018,43(2):.[QI Jinfeng，SUN Hongfeng，JIN Qingzhe，etc.Oil content, apparent structure and oil distribution of fried instant noodle[J].China Oils and Fats,2018,43(2):.] |
| 油炸方便面面饼中油脂含量、表观结构与油脂分布的研究 |
| Oil content, apparent structure and oil distribution of fried instant noodle |
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| DOI： |
| 中文关键词: 油炸方便面 扫描电镜 激光共聚焦扫描电镜 |
| 英文关键词:fried instant noodle SEM CLSM |
| 基金项目: |
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| 摘要点击次数: 1039 |
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| 中文摘要: |
| 为了改善方便面面饼品质，选取市场上25种有代表性的油炸方便面产品，分析其油脂含量、表观结构与油脂分布方面的差异。结果表明：25种代表性油炸方便面油脂含量介于12.79%～2508%，55%以上的油炸方便面油脂含量在16%～20%范围内；油脂含量较高产品孔隙分布较为密集，CLSM图像亮度较高。SEM与CLSM图像可间接反映油炸方便面的油脂渗入状况。 |
| 英文摘要: |
| In order to improve the quality of fried instant noodle, the differences of oil content, apparent structure and oil distribution of 25 different kinds of fried instant noodle were analyzed. The results showed that the oil contents of the 25 different kinds of fried instant noodle were in the range of 12.79%-25.08%, in which more than 55% of fried instant noodle were in the range of 16%-20%. The fried instant noodle with higher oil content had higher pore density and brighter CLSM image, which also indirectly reflected the oil penetration of fried instant noodle by SEM and CLSM images. |
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