摘要
本研究以面粉、新鲜桑叶、水、食盐为主要原料加工成功能性桑叶面条,对产品的配方、加工工艺条件及产品特点作了分析,桑叶面条的最佳工艺配方是100:45:40:0.8;鲜桑叶功能性面条的研制,为桑叶深加工开辟了新路径。
The goal of this study is to make functional noodles with wheat flour, fresh mulberry leaf, water, salt as the mian raw materials.The paper analyzes the product formulation and process conditions.The optimum ratio of the mulberry leaf noodles is 100:45:40:0.8; Development of functional noodles made from fresh mulberry leaf provides a new way to work fresh mulberry leaf .
出处
《潍坊高等职业教育》
2012年第4期84-87,共4页
Weifang Higher Vocational Education
关键词
鲜桑叶
面粉
加工工艺
mulberry leaf
wheat flour,
process technology
