强化螺旋藻营养挂面制作工艺的研究

Preparation processing of nutrition dry noodles with strengthened spirulina

介绍了以优质面粉和凯源螺旋藻粉为主要原料,强化微量元素锌,并经科学配方和工艺制作出的螺旋藻强化营养保健挂面.经测定其蛋白质含量12.12g/100g,含铁6.80mg/100g,含锌5.90mg/100g.另外还对其原料的选择、工艺流程的控制、螺旋藻的添加量、护色、营养价值等方面进行了分析探讨.

Natrition dry noodles with strengthened spirulina is fabricated by means of scientific formulation of highquality flour and KaiYuan powdered spirulina as its major compositions as well as strengthening trace elementzinc. It is found after testing that their protein content is 12.12%, Fe0.006 8%, and Zn0.005 9%. Besides, the problems of selection of their raw materials, control of preparation processing, addition dosage of spirulina, color protection, and nutritions value are analyzed and discussed, also.