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超微海带粉的保健功能及在面条中的应用

Healthcare function of ultramicrosome kelp powder and its application to noodles

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【Author】 SUN Jian-xia1,2,LI Yun-xiang1,YUE Feng-li1,ZHANG Bingwen3,YU Ke-xue1,HAO Zheng-hong1,JIANG Gui-chuan1,BAI Wei-bin1,2,﹡(1.Department of Modern Agricultural Technology,Shandong Agricultural Management Cadre College,Jinan 250100,China;2.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China; 3.Department of Food Science and Nutrition,Jinan University,Jinan 250002,China)

【机构】山东省农业管理干部学院现代农业技术系；济南大学食品科学与营养系；山东省农业管理干部学院现代农业技术系山东济南250100；中国农业大学食品科学与营养工程学院；北京100083；山东济南250100；山东济南250002；

【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。更多还原

【Abstract】 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.更多还原

【关键词】超微粉碎；海带；面条；
【Key words】 superfine grinding technology； kelp； noodle；

【基金】山东省科技厅基金项目(2005GG4409003)

【文献出处】食品工业科技 ,Science and Technology of Food Industry , 编辑部邮箱 ,2008年05期

【分类号】TS213.24
【被引频次】14
【下载频次】350

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