摘要
本研究将3种食用菌粉分别按照不同的添加量制作成挂面,通过分析挂面加工酥条率、物理性能、蒸煮特性以及感官评价,确定3种食用菌粉适宜添加量,以供参考。
In this study,three types of edible mushroom powder were added at different amounts to make dried noodles.By analyzing the processing rate of dried noodles,physical properties,cooking characteristics,and sensory evaluation,the appropriate amount of three types of edible mushroom powder was determined for reference.
作者
陆秀香
沈小刚
张永琥
弓志青
LU Xiuxiang;SHEN Xiaogang;ZHANG Yonghu;GONG Zhiqing(Shandong Yuhuang Cereals Oil and Food Co.,Ltd.,Linyi 276600,China;Institute of Agricultural Products Processing and Nutrition,Shandong Academy of Agricultural Sciences,Jinan 250100,China)
出处
《现代食品》
2024年第4期113-115,共3页
Modern Food
基金
2023年山东省重点扶持区域引进急需紧缺人才项目,项目名称:特色食用菌营养挂面关键技术研发与产业化,项目负责人:弓志青。
关键词
食用菌
挂面
配方
edible fungus
dried noodles
formula
