摘要
以湿面筋含量为31.5%的优质面粉原料,山药为主要辅料,对山药挂面的工艺进行研究。结果表明其最佳配方为(以占面粉的质量百分比计):水30%、山药泥8%、食盐1.5%、海藻酸钠0.2%、鸡蛋4%。用此配方生产的产品色泽正常,具有山药特有香味,耐煮性好,口感不粘。
A nutritional health vermicelli was prepared by adding the tuber of Rhizoma dioscoreae, a nutritional vegetable with pharmacological values. Results showed the best formula of Rhizoma dioscoreae vermicelli were： Rhizoma dioscoreae 8%, salt 1.5%, sodium alginate 0.2% and egg 4%, The product had bright color, special taste and was rich in nutrition,
出处
《现代食品科技》
EI
CAS
2008年第6期561-562,共2页
Modern Food Science and Technology
关键词
山药
挂面
制作工艺
Rhizoma Dioscoreae
vermicelli
technical process
