摘要
采用仙草浸提液为配料,对仙草面条的配方进行开发研究。结果表明,仙草面条的最佳配方为仙草浸提液料液比1∶50,仙草浸提液添加量50%,谷朊粉5%,食盐2%,碳酸钠0.5%,以期为将来仙草面条工业化生产提供理论依据。
Using Mesona Blume extracting solution as ingredients, the processing formula of the Mesona Blume noodle is researched. The optimal production parameters is confirmed by orthogonal test： the ratio of material to liquid 1∶50, the Mesona Blume extracting solution 50%, wheat gluten 5%, salt 2%, sodium carbonate 0.5%, in order to provide theoretical basis for the industrial production of the future.
出处
《农产品加工（下）》
2014年第4期10-13,共4页
Farm Products Processing
关键词
仙草
面条
配方
Mesona Blume
noodle
processing formula
