羽衣甘兰功能性营养面条的研究

Study on Brassica oleracea var. acephala DC. Functional nutritional Noodle

本文通过在小麦面粉中添加适量的羽衣甘兰,采用真空冷冻干燥技术,制成富含叶黄素的“翡翠面条”。通过正交设计试验,确定制备羽衣甘兰功能性营养面条的最佳工艺参数,即羽衣甘兰添加量为10%,水添加量为35%,食盐添加量为3%,食用碱面添加量为0.10%。

The paper made ＂jade noodle＂ containing plentiful lutein by appending feasible Brassica oleracea var. acephala DC. in wheaten flour and adopting vacuum freeze-drying echnology.The orthogonal experimental designs was applied to optimize technotical parameters of making Brassica oleracea var. acephala DC. Functional nutritional noodle,namely, Brassica oleracea var. acephala DC quantity 10%, water quantity 35%, NaCl 3%, NaHCO2 0.10%.