| 螺旋藻保健面条的研制 |
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| 引用本文： | 王宏,何秋菊.螺旋藻保健面条的研制[J].粮油食品科技,2007,15(1):50-52. |
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| 作者姓名： | 王宏 何秋菊 |
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| 作者单位： | 湛江师范学院生命科学与技术学院,广东,湛江,524048 |
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| 基金项目： | 湛江师范学院校科研和教改项目 |
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| 摘 要： | 探讨了在面粉中添加螺旋藻干粉制成营养均衡、具有保健功能的螺旋藻面条.并确定最佳工艺配方比例,即添加螺旋藻干粉1.2%,盐1%,水42%,静置时间为10min.实验证明添加螺旋藻的面条其营养成分(蛋白质、脂肪、粗纤维、总灰分、微量元素钙、铁、锌),感官评分均高于普通面条,是螺旋藻干粉综合开发利用的新途径.
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| 关 键 词： | 螺旋藻 保健面条 营养成分 |
| 文章编号： | 1007-7561（2007）01-50-03 |
| 收稿时间： | 2006-05-12 |
| 修稿时间： | 2006-05-12 |
Development of spirulina health noodles |
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| WANG Hong,HE Qiu-Ju.Development of spirulina health noodles[J].Science and Technology of Cereals,Oils and Foods,2007,15(1):50-52. |
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| Authors: | WANG Hong HE Qiu-Ju |
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| Affiliation: | Zhanjiang Normal University, Life Science Technology College, Zhanjiang 524048 |
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| Abstract: | The effects of adding spirulina powder to flour to make nutritional blanced spirulina health noodles were studied.The results showed that the optimum formula determined is spirulina powder 1.2%,water 42%,salt 1% and fermentation time 10 minutes.The nutrition composition and physicochemical microorganism index of spirulina health noodles are mesurated and analyzed.The experiments proved that the nutritional composition of the spirulina health noodles are better than that of the ordinary noodles,and it is a new way to develop the usage of spirulina powder. |
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| Keywords: | spirulina health noodle nutrition |
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