| 南瓜营养湿面的制备及其在贮藏期间品质的变化 |
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| 引用本文： | 吴振,张珂,刘嘉,薛山,董楠,赵国华.南瓜营养湿面的制备及其在贮藏期间品质的变化[J].食品科技,2011(9):179-183. |
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| 作者姓名： | 吴振 张珂 刘嘉 薛山 董楠 赵国华 |
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| 作者单位： | 西南大学食品科学学院;重庆市农产品加工技术重点实验室; |
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| 基金项目： | 重庆市科技攻关项目(CSTC2009AC1012); 科技部星火计划项目(2008GA811006) |
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| 摘 要： | 果蔬营养湿面是一种新的功能食品,其制备工艺和参数以及在贮藏期间品质的稳定性是生产技术的关键。试验以感官评定、质构品质和蒸煮品质为评价指标,研究了加水量、加盐量和南瓜粉添加量对南瓜营养湿面食用品质的影响,同时分析了南瓜营养湿面在贮藏期间品质的变化。结果表明:加水量为33%、加盐量为2.5%和南瓜粉添加量为4%时,可制作出品质、感官俱佳的南瓜营养湿面。应用微波杀菌技术对真空包装的南瓜营养湿面处理后,南瓜营养湿面在室温3d和低温56d的贮藏过程中食用品质变化较小,能够保持良好的食用品质。
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| 关 键 词： | 南瓜营养湿面 工艺 贮藏 品质变化 |
The processing technology of wet noodles with pumpkin and their quality changes during storage |
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| WU Zhen,ZHANG Ke,LIU Jia,XUE Shan,DONG Nan,ZHAO Guo-hua.The processing technology of wet noodles with pumpkin and their quality changes during storage[J].Food Science and Technology,2011(9):179-183. |
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| Authors: | WU Zhen ZHANG Ke LIU Jia XUE Shan DONG Nan ZHAO Guo-hua |
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| Affiliation: | WU Zhen1,ZHANG Ke1,LIU Jia1,XUE Shan1,DONG Nan1,ZHAO Guo-hua1,2*(1.College of Food Science,Southwest University,Chongqing 400715,2.Chongqing Key Laboratory of Agricultural Products Processing,Chongqing 400715) |
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| Abstract: | Wet noodle with fruit and vegetable is a newly developed functional noodle, the processing technology and the stability during storage of which are the critical factors. This paper investigated?the effects of the addition of water, salt and pumpkin on the sensory evaluation, textural and cooking quality of wet noodles, and analyzed the quality variety during low temperature and room temperature storages. Results indicated that the noodle with pumpkin was obtained when the additions of water, salt and pumpki... |
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| Keywords: | wet noodles with pumpkin processing technology storage quality variety |
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