苜蓿营养挂面的制作工艺初探

Study on Processing of Alfalfa Nutrition Noodles

新鲜苜蓿经处理后,加入到100℃的含0.015%醋酸锌和0.3%的碳酸钠混合液中,烫漂3min,加工成浆糊状,用5%环糊精包埋2d,按15%的比例加入到面粉中并加2%的活性面筋粉、2%食盐、0.2%海藻酸钠改善挂面品质,可制得营养丰富的绿色挂面制品,能较长时间保持绿色不变。

Treated fresh alfalfa into the mixed liquid（ 100℃）made up of Na2CO3 0.3% and ZnAc2 0.015%, and heat them for 3 minutes, after making it into paste, wrap it with cyclodextrin for 2 days and then it was added into wheat flour in proportion 15%, with 2% vital gluten, 2%NaCl, 0.2% sodium alginate. Now then, nutrition noodles can be made and then green color in it can be preserved for a long time as well.