| 新型方便面添加剂———活性大豆蛋白粉的应用研究 |
| |
| 引用本文： | 卓建兴,刘淑华.新型方便面添加剂———活性大豆蛋白粉的应用研究[J].河南工业大学学报(自然科学版),1998(4). |
| |
| 作者姓名： | 卓建兴 刘淑华 |
| |
| 作者单位： | 华丰食品集团公司技术处(卓建兴)，华南理工大学(刘淑华) |
| |
| 摘 要： | 研究了活性大豆蛋白粉对方便面营养价值、品质和成本等方面的影响，同时对其作用机理进行了探讨分析，研究结果表明，添加活性大豆蛋白粉可以明显改善方便面的感官性质（如：爽滑性、弹性、综合口感质地等），提高营养价值并降低生产成本。在实际生产应用中取得了满意结果。为改善方便面品质，提高营养性和产品档次价位提供了一条可行的途径
|
| 关 键 词： | 方便面 大豆 蛋白质 |
STUDY OF THE APPLICATION OF ACTIVE SOYBEAN PROTEIN POWDER AS A NEW KIND OF ADDITIVE TO INSTANT NOODLES |
| |
| Zhuo Jianxing,Liu Shuhua.STUDY OF THE APPLICATION OF ACTIVE SOYBEAN PROTEIN POWDER AS A NEW KIND OF ADDITIVE TO INSTANT NOODLES[J].Journal of Henan University of Technology Natural Science Edition,1998(4). |
| |
| Authors: | Zhuo Jianxing Liu Shuhua |
| |
| Affiliation: | Zhuo Jianxing 1 Liu Shuhua 2 |
| |
| Abstract: | The effect of active soybean protein powder on the nutrition value,quality and cost of instant noodles are studied,and effective principles of these aspects are also discussed.Research results show that application of active soybean protein powder as an additive to instant noodles can significantly improve the sensory quality(for example slipperiness,elasticity,and overall texture taste)of instant noodles,raise nutrition value,and reduce manufacturing cost.Application results have proved to be very satisfactory.It provides a practical way to improve the quality of instant noodles,raise nutrition value and product level. |
| |
| Keywords: | instant noodles soybean protein |
| 本文献已被 CNKI 等数据库收录！ |
