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超微茶粉面条的研制

Study on ultramicrosome green tea powder noodle

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【Author】 YU Ke-xue1, SUN Jian-xia1,2, BAI Wei-bin1,2, LI Yun-xiang1, YUE Feng-li1, ZHANG Bing-wen3, HAO Zheng-hong1, JIANG Gui-chuan1 (1.Department of Modern Agricultural Technology, Shandong Agricultural Management Cadre College, Jinan 250100; 2.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083; 3.Department of Food Science and Nutrition, Jinan University, Jinan 250002)

【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济南250100；济南250100中国农业大学食品科学与营养工程学院；北京100083；济南250100；济南250002；

【摘要】实验以300目超微绿茶粉、小麦面粉作为原料研制茶粉面条通过正交实验研究茶粉、海藻酸钠及食盐添加量对茶粉面条的感官品质的影响。结果表明,茶粉添加量3%,海藻酸钠0.3%,食盐为2%为最佳生产工艺,其最终产品具有良好感官品质和一定的营养保健功能。更多还原

【Abstract】 Using ultramicrosome green tea powder of 300 mesh and wheat flour as raw material, the effects of quantity of ultramicrosome green tea powder, sodium alginate and salt on the quality of green tea noodle were investigated with orthogonal experiment. The result is the optimal suitable quantity of tea powder, sodium alginate and salt were 3%, 0.3% and 2% respectively. The final product health function and good quality.更多还原

【关键词】超微粉碎；绿茶；小麦面粉面条；
【Key words】 superfine grinding technology； green tea； wheat flour noodle；

【基金】山东省科技厅基金项目(2005GG4409003)

【文献出处】食品科技 ,Food Science and Technology , 编辑部邮箱 ,2008年06期

【分类号】TS21324
【被引频次】43
【下载频次】607

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