| 藕节可溶性膳食纤维对面条品质的影响 |
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| 引用本文： | 赵春梅,严守雷,李洁,等. 藕节可溶性膳食纤维对面条品质的影响[J]. 长江蔬菜, 2012, 0(16): 50-52 |
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| 作者姓名： | 赵春梅 严守雷 李洁 等 |
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| 作者单位： | 华中农业大学食品科技学院,武汉430070 |
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| 基金项目： | “十二五”国家科技支撑计划项目课题“水生蔬菜保鲜与加工技术研究”（2012BAD27B03） |
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| 摘 要： | 重点研究了添加藕节可溶性膳食纤维(SDF)对面条最佳蒸煮时间、熟断条率、面条烹煮品质以及感官的影响。研究结果表明,SDF适宜添加量在4%左右时,面条的适口性、光滑性、黏性较好,感官评价较好。
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| 关 键 词： | 藕节 可溶性膳食纤维 面条 |
Effects of Soluble Dietary Fiber in Nodes of Lotus Root on Quality of Noodles |
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| ZHAO Chunmei,YAN Shoulei,LI Jie,WANG Qingzhang,HUA Hanwei,LIU Song. Effects of Soluble Dietary Fiber in Nodes of Lotus Root on Quality of Noodles[J]. Journal of Changjiang Vegetables, 2012, 0(16): 50-52 |
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| Authors: | ZHAO Chunmei YAN Shoulei LI Jie WANG Qingzhang HUA Hanwei LIU Song |
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| Affiliation: | ( College of Food Science and Technology, Huazhong AgHcultural University, Wuhan 430070) |
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| Abstract: | Noodles with soluble dietary fiber （SDF） were studied by determining their best cooking time, broken rate after cooking, after-cooking quality and sensory evaluation. The results showed that the best adding content of SDF was 4%, and under this condition the noodles were better on tastiness, smoothness, viscosity and sensory evaluation compared to the noodles without SDF. |
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| Keywords: | Nodes of lotus root Soluble dietary fiber Noodles |
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