西红柿山药营养面条的加工工艺研究

Quality Improvement of Nutrition Noodle with Tomato and Yam

以拉断力、熟断条率及蒸煮损失为考察指标,通过在面粉中添加脱脂奶粉、大豆卵磷脂及马铃薯淀粉改良剂的方法提高西红柿山药营养面条的加工品质。结果表明,当番茄汁、山药粉、脱脂奶粉、大豆卵磷脂和马铃薯淀粉添加量分别为25%、4%、10%、0.4%和5%时,西红柿山药营养面条的品质可以得到显著提高。

Noodle with tomato and yam has been commonly recognized to have excellent nutritional functions for healthpromotion. In order to improve the quality of this kind of noodle, its technological improvements were conducted through modulating contents of nonfat dried milk, soybean lecithin and potato starch. Results indicated that the quality of nutrition noodle with tomato and yam was significantly improved when the contents of tomato juice, yam flour, nonfat dried milk, soybean lecithin and potato starch were 25%, 4%, 10%, 0.4% and 5%, respectively.