摘要
传统的面条存在营养单一等缺点,该文探讨含碘原液及膳食纤维应用到挂面生产中。海带的腥味严重影响挂面品质,1%的茉莉花茶煮沸45min可以较好地除去海带的腥味;实验表明,膳食纤维的加入可以很好地改变挂面的感官和蒸煮特性,1kg面粉添加50g的海带膳食纤维,制得面条的品质最好。
The traditional noodle has many defects, such as lacking nutrition. The application oflaminariajaponica dietary fiber in noodle was studied in the paper. The fishy smell of laminaria japonica affects the property of noodle, laminaria japonica treated with 1% jasmine tea by 45 min can remove the fishy smell. It shows that in doing this the sense and cooking nature of noodle can be improved greatly. Adding 50 g dietary fiber to 1 kg flour can get the best noodle.
出处
《食品工业》
北大核心
2007年第5期23-24,共2页
The Food Industry
关键词
海带
膳食纤维
挂面
应用
laminariajaponica
dietary fiber
noodle
application
