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.
Abstract
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 17 480.07 to 18 630.36 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.
维普
万方数据