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| 海带煮面配方及生产工艺研究 | |
| 引用本文： | 任召珍,刘淇,李晓,李银塔,邵仁东,步营,于玲.海带煮面配方及生产工艺研究[J].现代农业科技,2010(1):333-334. |
| 作者姓名： | 任召珍 刘淇 李晓 李银塔 邵仁东 步营 于玲 |
| 作者单位： | 1. 山东省海洋食品营养研究院,山东荣成,264311 2. 中国水产科学研究院黄海水产研究所 3. 泰祥集团 |
| 基金项目： | 公益性行业(农业)专项 |
| 摘 要： | 利用海带中富含碘、钙的特点,开发了一种以海带粉、高筋面粉、枧水为原料制作的高碘海带煮面。通过正交试验得出最优配方为:高筋面粉50%,海带粉2%,枧水0.6%,水30%。同时对海带煮面生产工艺中关键步骤糊化处理的水煮时间与热蒸时间进行研究,发现水煮2min、热蒸6min的产品外观及适口性最佳。产品营养分析表明,该海带煮面营养丰富,富含维生素与微量元素,尤其碘的含量高,能满足人们日常饮食中对碘的需求。 |
| 关 键 词： | 海带煮面 配方 工艺 营养分析 |
Study on Optimal Formula and Production Process of Laminaria Noodle |
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| Authors: | REN Zhao-zhen LIU Qi LI Xiao LI Yin-ta SHAO Ren-dong BU Ying YU Ling |
| Institution: | REN Zhao-zhen 1 LIU Qi 2 LI Xiao 3 LI Yin-ta 1 SHAO Ren-dong 1 BU Ying 1 YU Ling 1 (1 Shandong Institute of Marine Food Nutrition,Rongcheng Shandong 264311;2 Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Science;3 Taixiang Group) |
| Abstract: | Being rich in iodine and calcium of laminaria,gluten flour,laminaria powder,alkaline water and water were taken as the materials to make high laminaria concentration noodle L9(34)orthogonal design was used to get the optimal formula of laminaria noodle:gluten flour 50%,laminaria powder 2%,alkaline water 0.6% and water 30%.The best cooking time was 2min,and braising time was 6min.The nutrition analysis results showed that this product was rich of vitamine,microelement,especially iodine,which could meet the people’s daily need. |
| Keywords: | laminaria noodle formula process nutrition analysis |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |