| 杂粮保鲜湿面的配料优化技术研究 |
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| 引用本文： | 卢健鸣,孟婷婷,周柏玲,李云龙,杨春.杂粮保鲜湿面的配料优化技术研究[J].农产品加工．学刊,2008(9). |
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| 作者姓名： | 卢健鸣 孟婷婷 周柏玲 李云龙 杨春 |
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| 作者单位： | 山西农科院农产品综合利用研究所,山西太原,030031 |
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| 摘 要： | 研究了杂粮保鲜湿面的配料优化配比。试验得出,保鲜湿面杂粮配比为:苦荞面粉50%,绿豆粉9%;复合增筋剂为:谷朊粉3%,沙蒿籽胶1.6%,瓜尔胶1.0%;保水剂添加总量为0.3%,其中三聚磷酸钠45%,焦磷酸钠35%,六偏磷酸钠20%的复合磷酸盐;保鲜液为:乳酸1.5%,柠檬酸1%,总量为2.5%的复合酸,再加0.02%的丙酸钙。
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| 关 键 词： | 杂粮 保鲜湿面 配料 |
Technical Research on Optimization of Processing Ingredients for Coarse Grain Instant Wet Noodle |
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| Lu Jianming,Meng Tingting,Zhou Boling,Li Yunlong,Yang Chun.Technical Research on Optimization of Processing Ingredients for Coarse Grain Instant Wet Noodle[J].Nongchanpin Jlagong.Xuekan,2008(9). |
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| Authors: | Lu Jianming Meng Tingting Zhou Boling Li Yunlong Yang Chun |
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| Institution: | Lu Jianming,Meng Tingting,Zhou Boling,Li Yunlong,Yang Chun (Institute Synthesis Use for Farm Product,Shanxi Academy of Agricultural Sciences,Taiyuan,Shanxi 030031,China) |
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| Abstract: | The optimized ingredients has been selected after multiple experiments for coarse grain instant wet noodle on the research,which include bitter buckwheat powder accounts for 50% and mung beans powder 9%,compound thickener that contains of 3% wheat gluten,1.6% artemisia sphaer ocephala kraschen and 1.0% guar gum,0.5% wet-keeping agent together with compound phosphates 45%STPP,35%TSPP,20%SHMP,with compound acids 2.5% such as 1.5% lactic acid, 1% citric acid,and 0.02% calcium propionate. |
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| Keywords: | coarse grain instant wet noodle ingredient |
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