摘要
面条生产中所使用的添加剂种类繁多、功能各异,成为面条加工中不可或缺的一部分。近年来,食品安全性问题越来越引起人们的重视,因此寻求广谱、高效、低毒、天然的新型添加剂已经成为面条行业研究的热点。从品质改良剂和保鲜剂两个方面综述了面条中所使用的天然添加剂的研究进展,以指导面条的实际生产。
There are many kinds of additives with different functions used in noodles production, which have be- come an indispensable part for noodle processing. In recent years, the problems of food safety attract more and more attentions. Accordingly, to seek for new-type broad-spectrum, high-efficiency, low toxicity and natural addi- tives becomes the hot research spot in noodles industry. Research progress of the natural additives used in noodles was summarized from quality modifying agent and preservative, so as to provide a guide for actual production of noodles.
出处
《粮食与饲料工业》
CAS
北大核心
2010年第10期37-40,共4页
Cereal & Feed Industry
关键词
面条
天然添加剂
品质改良
保鲜
noodles
natural additives
quality improvement
preservation
