| 添加彩色果蔬面制品的工艺研究 |
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| 引用本文： | 吕惠丽,鞠国泉,彭辉,李敬.添加彩色果蔬面制品的工艺研究[J].食品科技,2005(6):73-75. |
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| 作者姓名： | 吕惠丽 鞠国泉 彭辉 李敬 |
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| 作者单位： | 河北经贸大学生物工程学院,石家庄,050061 |
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| 摘 要： | 对彩色果蔬面制品的工艺以及护色技术进行了研究。实验表明,以柠檬酸0.05%、D-异抗坏血酸钠0.01%、没食子酸丙酯0.06%、大豆磷脂0.12%、食盐1%作为添加剂在和面时添加进果蔬面制品,然后按照工艺进行加工,可以得到有光泽、美味且营养丰富的果蔬面制品。
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| 关 键 词： | 彩色果蔬面制品 护色 加工工艺 |
| 文章编号： | 1005-9989(2005)06-0073-02 |
| 修稿时间： | 2004年12月30 |
Study on the processing techniqne of the color flour product with fruit and vegetable |
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| LV Hui-li,JV Guo-quan,PENG Hui,LI Jing.Study on the processing techniqne of the color flour product with fruit and vegetable[J].Food Science and Technology,2005(6):73-75. |
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| Authors: | LV Hui-li JV Guo-quan PENG Hui LI Jing |
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| Abstract: | This technique mainly studies color flour product. According to the experiment, add citric acid 0.05%, D-Erythorbic C-Na 0.01%, PG0.06%, Vitellin 0.12%, NaCl 1% can receive well effect. The color flour product looks bright, tastes special and delicious and it has nutritive value highly. |
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| Keywords: | color flour product with fruit and vegetable color fixation processing technique |
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