摘要
主要是对米粉的营养价值进行评估并针对广西饮食中所最易缺乏的维生素和钙进行营养强化,研究VB1、VB2、复合维生素、钙等营养物质在米粉加工过程中的损失以及对米粉物理性质的影响,通过营养评价和物性测试结果表明:VB1和VB2在米粉加工工艺中损失将近60%,而且VB1强化米粉有不良气味、VB2强化米粉颜色成橘红色,感官上不可接受,而钙营养强化增加钙元素的含量,加工过程中损失不到20%,还提高了河粉的弹性和拉伸力。结果证实钙在米粉的营养强化中可行。
The aim was to investigate and evaluate rice noodles＂ nutritive value. After the enrichment, the rice noodles＂ quality was appraised by sensory evaluation methods and physical evaluation methods. While after the enrichment, rice noodles chemical and physical characters both had been changed, nay, during the process, the additive nutrition also lost more than half, especially in the VB1 and VB2 endched rice noodles. During the industry process VB1 and VB2 lost more than 60%. Appearance and flavor changed. Physical character needed to be deeply explored. Ca content lost less than 20% and its physical character hadn＇t changed too much. The results from the present study indicated that rice noodles Ca enrichment is feasible.
出处
《食品科技》
CAS
北大核心
2008年第6期118-120,共3页
Food Science and Technology
关键词
米粉
营养评估
营养强化
fried rice noodles
evaluation
nutritional enhancement
