摘要
以300目超微海带粉、小麦面粉作为原料,通过正交实验,研究了海带和食盐添加量对海带面条的感官品质的影响。结果认为,添加6%海带粉、2%食盐为最佳生产工艺,其最终产品具有良好的外观及内在品质和一定的营养保健功能。
Using ultramicrosome kelp powder of 300 mesh and wheat flour as raw materials, the effects of quantity of ultramicrosome kelp powder and salt on the quality of kelp noodle were investigated with orthogonal experiment. The result was that the optimal suitable quantity of kelp powder and salt were 6% and 2%, respectively. The final product was a somewhat dietetic food with health care function and had a good appearance properties and inherent quality.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第5期167-169,共3页
Science and Technology of Food Industry
基金
山东省科技厅基金项目(2005GG4409003)
关键词
超微粉碎
海带
面务
superfine grinding technology
kelp
noodle
