| 山药营养面条的研制 |
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| 引用本文： | 王丽霞,林光威,孙辰晨. 山药营养面条的研制[J]. 农产品加工．学刊, 2012, 0(11): 183-185 |
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| 作者姓名： | 王丽霞 林光威 孙辰晨 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院 |
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| 基金项目： | 东丽区科技型中小企业发展专项基资金产学研合作项目 |
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| 摘 要： | 通过正交试验和感官评价方法,得到山药面条的最佳配方为山药粉2%,食盐1%,复合添加剂0.2%。各因素对山药面条的影响顺序为山药粉>复合添加剂>食盐,通过检测和观察面条烹煮特性、物性指标和微观结构,对山药面条品质性状进行了分析和评价。山药营养面条品质好,具有山药清香,营养丰富。
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| 关 键 词： | 山药面条 SEM 物性仪 微观结构 感官评价 最佳配方 |
Preparation of Nutritious Noodles with Chinese Yam |
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| WANG Li-xia,LIN Guang-wei,SUN Chen-chen. Preparation of Nutritious Noodles with Chinese Yam[J]. Nongchanpin Jlagong.Xuekan, 2012, 0(11): 183-185 |
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| Authors: | WANG Li-xia LIN Guang-wei SUN Chen-chen |
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| Affiliation: | (The College of Food Engineering and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China) |
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| Abstract: | Through the methods of orthogonal experiment and sensory evaluation,the optimum formula of the Chinese Yam noodles is obtained as follows:Chinese Yam powder 2%,table salt 1%,and compound chemical additives 0.2%.The order of the influence of various factors on the Chinese Yam noodles is:Chinese Yam powder > compound chemical additive > table salt.The noodles qualities are analyzed and evaluated through detecting cooking qualities,texture and microstructure.The noodles have delicate scent of Chinese Yam and are rich in nutrition. |
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| Keywords: | Chinese Yam noodles SEM texture analyzer microstructure sensory evaluation optimum conditions |
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