摘要
面条美味可口,深受老百姓的喜爱。随着生活节奏加快,快餐面条,前景光明。但面条蒸煮后极易黏连,不易分散,影响外观和食用口感,进而影响快餐面条的规模化和市场化。针对这一点,实验选取三种天然食品抗粘剂,通过浸泡,增强面条的疏松性。并在单因素的基础上进行复配和正交实验,从而得到效果较好的抗粘剂配方,应用于面条的抗粘。
Noodle is loved by people due to its delicious taste.With the accelerated pace of life,the fast-food noodles is developing rapidly.However,noodles easily adhesive and dispersed difficultly after cooking,affecting the appearance and edible taste,thereby affecting the market and the scale of the fast food noodles.In the experiment three natural food anti-adhesives are selected to enhance the loosing effect of noodles by soaking.Through compounds and orthogonal experiments were did on the basis of the single factor experiment,a best anti-adhesive formulations is gained.
出处
《经济研究导刊》
2013年第4期325-327,共3页
Economic Research Guide
基金
上海高校青年教师培养计划基金项目(SHGHG1003)
关键词
快餐面条
抗粘剂
正交实验
fast-food noodles
anti-adhesive
orthogonal experiment
