摘要
对影响生产干燥型方便米线品质的关键环节,如原料组成、加工工艺、品质改良及其营养强化方面进行综述分析,总结出高品质方便米线生产规范化和标准化的适当参数,着重探讨品质改良和营养强化在干燥型方便米线生产中的重要性,为高品质方便米线的生产提出建议,并指出未来干燥型方便米线的发展方向。
Some important quality factors such as raw material compositions, preparation processing, quality improvement and nutrition fortification of dry-type instant rice noodles are discussed in this paper. Specific parameters of production regulation and standardization of high-quality instant rice noodles are also summarized. The importance of quality improvement and nutrition fortification is discussed. The preparation processing and future development directions of dry-type instant rice noodles with high quality are proposed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第3期296-300,共5页
Food Science
基金
浙江省重大科技专项(2009C12017)
关键词
方便米线
加工工艺
品质
营养强化
dry-type instant rice noodles
preparation processing
quality
nutrition fortification
