摘要
火龙果具有较高的营养价值,将其与小麦粉通过和面机搅拌成面团,再经过面条机复合延压,切条成型,最后干燥、定量切断包装得到火龙果面条。这不仅提高了面条的营养价值,还丰富了面条的产品类型,该工艺适合工业化生产,具有一定的推广价值。
Pitaya was abundant in nutrients with health-care function, and it was mixed with wheat flour through the dough maker. Next, the dough was ground through noodle machine, cutting, drying, packaging, and then the pitaya noodle was observed. The processing technique was not only to improve the nutritional value of noodles, but also enriched the product types of the noodles. The technique was suited for industrial production, and it has a certain application value.
作者
夏文
林丽静
彭芍丹
陈照米
石勇
XIA Wen LIN Lijing PENG Shaodan CHEN Zhaomi SHI Yong(Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524001 Zhejiang Miguoguo Ecological Agriculture Co. Ltd., Shaoxing, Zhejiang 312000)
出处
《热带农业工程》
2017年第2期22-24,共3页
Tropical Agricultural Engineering
基金
公益性行业(农业)科研专项项目(No.201303077)
中国热带农业科学院基本科研业务费专项资金(No.1630122017021)
关键词
火龙果
面条
工艺
pitaya
noodles
technique
